Egg Salad with Sweet Pickles and Celery
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon dijon mustard
- 3/4 cup chopped celery
- 1/2 cup thinly sliced green onions
- 1 teaspoon chopped fresh tarragon
- 1/3 cup light mayonnaise
Preparation Cut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces. Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Place 2 toast halves on each of 4 plates. Top toast with egg salad. Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve. Per serving: calories, 261; total fat, 13 g; saturated fat, 2 g; cholesterol, 219 mg; fiber, 4 g Nutritional analysis provided by Bon Appétit
Preparation Cut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces. Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Place 2 toast halves on each of 4 plates. Top toast with egg salad. Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve. Per serving: calories, 261; total fat, 13 g; saturated fat, 2 g; cholesterol, 219 mg; fiber, 4 g Nutritional analysis provided by Bon Appétit
