Southern Egg Salad
Southern Egg Salad features creamy, tangy dressing and tender chopped hard cooked eggs. It's simple, fresh, and full of old-fashioned flavor.
Equipment
- small mixing bowl
- medium mixing bowl
- Sharp knife
- mixing spoon
- Serving dish
Ingredients
- 6 hard-boiled eggs peeled
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley plus extra for garnish
- 2 tablespoons finely chopped green onion
- 1 shallot finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a small bowl, mix together the mayonnaise, mustard, and lemon juice until smooth.
- Chop the eggs in small cubes and transfer to a medium mixing bowl.
- Add the mayonnaise mixture, parsley, green onion, shallot, salt, and pepper. Mix well until evenly coated.
- Refrigerate, covered, for 30 minutes, and stir before serving. Garnish with extra chopped parsley. Serve as a side dish, spread on sandwiches, or with crackers for a tasty appetizer. Makes 4 servings.
Notes
Refrigerate leftover egg salad, tightly covered or in an airtight container, for up to 2 days. Stir before serving.
Nutrition
Calories: 220kcalCarbohydrates: 3gProtein: 10gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 286mgSodium: 489mgPotassium: 145mgFiber: 0.4gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 48mgIron: 1mg
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