Description
A classic egg salad plate featuring a creamy and flavorful egg salad served on a bed of fresh greens.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Instructions
- Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover and remove from heat, letting them sit for 12 minutes.
- Cool the eggs in cold water, then peel and chop them.
- In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, salt, and pepper. Mix well.
- On a plate, arrange the mixed greens and top with the egg salad.
- Garnish with cherry tomatoes and red onion slices.
- Serve immediately and enjoy!
Notes
- For a healthier version, use Greek yogurt instead of mayonnaise.
- Feel free to add celery or pickles for extra crunch.
- This egg salad can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg