For weekday lunch or on a weekend brunch table, this egg salad brings creamy texture and tangy flavor.
Egg salad is tasty on whole-wheat bread — crusts cut off for cute party sandwiches. Or on crunchy crackers, or atop a bed of dark leafy greens. This recipe produces egg salad that’s less chunky and more creamy than most egg salad recipes.
Dijon mustard and paprika give it some kick, even moreso if you choose to add a dash of hot sauce. The low-fat mayonnaise cuts down on the calories that come with regular mayonnaise.
Try stuffing this egg salad with a few sliced Kalamata olives and baby spinach in some mini pita pockets for a light but satisfying lunch. Or spread it on thick cucumber slices, or on celery, for a party platter.
Ingredients
4 eggs
2 tablespoons low-fat mayonnaise
1 teaspoon dried minced onion
2 teaspoons Dijon mustard
2 teaspoons paprika
Salt & pepper, to taste
Hot sauce to taste (optional)
Instructions
Cook the eggs. Place them in a small pot, cover with water and bring to a boil over high heat. Cook for 18 minutes.
Remove eggs from pot and run cold water over them for 1-2 minutes, until eggs are cool enough to handle.
Peel eggs and cut in quarters.
Place eggs and all other ingredients in food processor or mini-chopper and blend for 15 seconds until almost smooth.
Add salt, pepper, and hot sauce (if desired) to taste.
- 4 eggs
- 2 tablespoons low-fat mayonnaise
- 1 teaspoon dried minced onion
- 2 teaspoons Dijon mustard
- 2 teaspoons paprika
- Salt & pepper, to taste
- Hot sauce to taste (optional)
- Cook the eggs. Place them in a small pot, cover with water and bring to a boil over high heat. Cook for 18 minutes.
- Remove eggs from pot and run cold water over them for 1-2 minutes, until eggs are cool enough to handle.
- Peel eggs and cut in quarters.
- Place eggs and all other ingredients in food processor or mini-chopper and blend for 15 seconds until almost smooth.
- Add salt, pepper, and hot sauce (if desired) to taste.
