Not-So-Fancy Egg Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- salt and pepper
- 1/2 cup mayo
- 12 eggs hard boiled
- 1 lime
- 1/8 tsp paprika
- 4 stalks celery (with leaves)
- 1/4 white onion
- 6 small sweet pickles up to 10 depending on size
- 1/4 tsp ground mustard
- 1/4 cup spicy brown mustard or horseradish spicy brown mus
- 6 leafs of lettuce - optionable
- Carbohydrate 10.1889695833333 g
- Cholesterol 2120.09166666667 mg
- Fat 56.2973822916667 g
- Fiber 0.419195830702782 g
- Protein 63.2320741666667 g
- Saturated Fat 16.4611004166667 g
- Serving Size 1 1 Serving (536g)
- Sodium 865.501875 mg
- Sugar 9.76977375263055 g
- Trans Fat 8.64394874999999 g
- Calories 797 calories
1) Hard boil the eggs by creating a single layer in a pot. Cover with cold water and boil 10-15 minutes depending on your elevation. You may need to cook in batches. 2) As your eggs boil chop celery, pickles and onion until fine. Don't worry about perfection a coarse small chop is preferred. 3) After your eggs are done bring the entire pot to the sink and run cold water into the pot until the eggs are cool enough to handle. Peel the eggs and set aside. 4) Combine the vegetables in a bowl. 5) Add the paprika and ground mustard to vegetables. 6) Cut the eggs and remove the yolks into the bowl setting aside the whites. 7) Mix the ingredients in the bowl breaking the yolks in the process. 8) Coarsely chop the egg whites and mix into the bowl. 9) Juice the lime by rolling firmly against the counter or cutting board for ten seconds. Then cut in half. Squeeze the lime around the tines of a fork while rotating. This releases the most juice. 10) Add the mustard and mayo and mix together. 11) Chill for a minimum of 30 minutes to overnight. 12) Spread on a piece of bread or toast with a leaf of lettuce. 13) Eat within three days.
