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The best egg salad
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This recipe makes about 300-400 grams of egg salad, depending on the size of your eggs
Course
Side Dish
Cuisine
Dutch
Keyword
eggs, mayonnaise
Diet
Gluten free, Low carb, Paleo
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Servings
4
people
Calories
170
Ingredients
6
eggs
3
tbsp
mayonnaise
1
tbsp
mustard
1
spring onion
finely chopped
1
tbsp
capers
finely chopped
1
tbsp
chives to garnish
pepper and salt
Optional: ketchup, tabasco, smoked paprika
Instructions
Start by boiling the eggs. You will want to have firm eggs for this. Peel the eggs and cut into small pieces.
Finely chop the capers and spring onion. Mix this with the eggs.
Add the mayonnaise and mustard and stir.
Season to taste with salt and pepper
Serve the egg salad with fresh chives
Nutrition
Calories:
170
kcal
|
Carbohydrates:
1
g
|
Protein:
9
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.04
g
|
Cholesterol:
250
mg
|
Sodium:
258
mg
|
Potassium:
110
mg
|
Fiber:
0.3
g
|
Sugar:
0.5
g
|
Vitamin A:
431
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
1
mg