Ingredients for Egg Salad From The River Belle Terrace
- 6 large eggs
- 1/2 cup mayonnaise
- Mustard
- Seasoning Salt
- Pepper
- Fresh Lemon Juice
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How to Make Egg Salad From The River Belle Terrace
- Hard-boil 6 large eggs until yolks are set. Place in an ice bath to cool completely.
- Once cool, peel and chop the eggs to a medium-fine consistency. (Approximately 1/2 inch pieces)
- In a medium bowl, gently fold in 1/2 cup mayonnaise (or to your desired creaminess).
- Add 1 tablespoon yellow mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly but gently to avoid over-mixing.
- Add 1 tablespoon finely chopped fresh chives (optional) and 1 tablespoon finely chopped celery (optional) for extra flavor and texture.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
32g
Fat
53g
Carbs
11g