Easter’s over, and those precious (and these days very expensive) eggs that you bought, boiled, decorated, hid and watched the kids find are now sitting in your fridge. Perhaps that’s why the food gods decided that the week following Easter would be devoted to the incredible, edible, Egg Salad!
While eggs are commonly associated with breakfast and protein, many aren’t aware of the nutrient package the whole egg provides. One large egg has varying amounts of 13 essential vitamins and minerals, and high-quality protein all for 70 calories. Plus, nutrition research suggests eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
From hard-boiled and scrambled to perfectly poached, eggs can be enjoyed in countless ways. Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults. Plus, eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
So, for your health and to keep from wasting those precious hard boiled eggs in your refrigerator, why not whip up some Egg Salad? An egg salad sandwich is perfect for the kids’ lunchbox, and it’s good for you, too! Here’s one to try: a five-star recipe for “The Best Egg Salad,” courtesy therecipecritic.com.
The Best Egg Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1/4 cup dill minced
- 2 tbsp chives minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread for a sandwich with lettuce and tomato or even use as a dip with your favorite crackers.
Properly stored, egg salad will last for 3 to 5 days in the refrigerator. How long can egg salad be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; egg salad should be discarded if left out for more than 2 hours at room temperature.
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Photo Credit: Vladislav Noseek / Shutterstock.com