Best Egg Salad

Prep time: 15 minutes
Servings: 4

Ingredients:

  • 8 hard-boiled eggs, peeled
  • 1/2 stalk celery, finely chopped (about 1/3 cup)
  • 1/4 cup mayonnaise
  • 2 tablespoons finely sliced chives
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons whole-grain mustard
  • Kosher salt
  • Freshly ground black pepper
  • Paprika and crackers (or bread if making a sandwich), for serving
  • Optional: Other sandwich toppings (lettuce, pickles)

Directions:

  1. Coarsely chop eggs and transfer to a medium bowl. Slightly mash with a fork to break up yolks. Add celery, mayonnaise, chives, lemon juice and mustard, and mix until combined; season with salt and pepper.
  2. Transfer egg salad to a serving bowl. Top with paprika. Serve with crackers or enjoy as a sandwich with some added lettuce or pickles!

Notes:

How long does egg salad last?
When kept in an airtight container in the refrigerator, this egg salad can last for up to 3 days.

Want to decrease the fat from the mayo? 
Use less mayo (or none at all!), and increase the amount of mustard.

Nutrition:

Per serving: 271 calories; 22 g fat; 6 g carbohydrates; 11 g protein; 1 g fiber; 277 mg sodium; 148 mg potassium

Recipe source: https://www.delish.com/cooking/recipe-ideas/recipes/a51871/egg-salad-recipe/