Nutrition balance score
Unbalanced
Glycemic Index
16
Low
Glycemic Load
0
Low
Nutrition per serving
Calories197.7 kcal (10%)
Total Fat17.1 g (24%)
Carbs2.2 g (1%)
Sugars1 g (1%)
Protein8.8 g (18%)
Sodium398.2 mg (20%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
Step 2
Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
Step 3
Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
Step 4
Enjoy the egg salad straight from the bowl, or in a sandwich or wrap.
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Notes
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers