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egg-mayonnaise

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Recipe

Here is a near-perfect egg salad, which makes a classic sandwich filling for a summer's lunch. Good with salad greens or when served in lettuce cups as an appetizer.

Yield : Makes 4 servings
Prep Time : 10 mins
Cooking Time : 7 mins

Ingredients

  • 4 tbsp mayonnaise
  • 2 scallions, finely sliced
  • 1 tbsp chopped chives
  • 4 large eggs, hard boiled
  • Salt and freshly ground black pepper

Directions

1. Mix the mayonnaise, scallions, and chives in a small bowl.

2. Peel and slice the eggs. Add to the mayonnaise. Using a fork, mash the eggs. Season with salt and pepper.

Notes

Cool the eggs rapidly after cooking, or a dark ring will form around the yolk. Peel the eggs in the cold water and the shells will slip off easily.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

173kcal (9%)
34mg (3%)
2mg (3%)
87mcg RAE (3%)
92mg
8mg
7g
1g
0g
1g
217mg (72%)
440mg (18%)
3g (16%)
16g (25%)
1mg (6%)
 

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