English22 min

Egg salad

Name: Egg salad
Prep time: 10 min
Cook time: 12 min
Yield: 4
Ingredients: 6 eggs; 3 tbsp mayonnaise; 1 tsp mustard; 0.5 tsp salt; 1 celery stalk

Eggs, celery, mayonnaise, and mustard.

Lunch Kids

Keeps: Fridge 2d · Don't freeze. Dressed greens wilt. Keep the dressing separate if you can.

Prep10 min

Ingredients5

Cook12 min

servings

Cup math

1 cup16 tbsp · 48 tsp · 237 ml
1 tbsp3 tsp · 15 ml
1 tsp5 ml
1 lb16 oz · 454 g
1 oz28 g
1 L1000 ml · 4.2 cups
1 kg1000 g · 2.2 lb
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml
1 gallon4 quarts · 16 cups · 3.8 L
1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

181

Calories

724 kcal in this batch

Protein

9.7 g

Fat

15.1 g

Carbs

1 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list5

Check what you already have. Copy, download, or email the rest.

Email list

Substitutes

Method

1
Boil the eggs for 10 minutes.
2
Cool them, peel them, and chop them.
3
Dice the celery.
4
Stir in the mayonnaise, the mustard, and the salt.

Cook's notes

Four slices of bread turn this into four sandwiches.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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