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Egg salad
 
 
4 ServingsPTM15 min

Egg salad


Egg salad with chives, mayonnaise, mustard and Worcestershire sauce

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Directions

  1. Boil the eggs hard in 8 minutes. Drain and rinse under cold running water. Peel and prick with a fork. Allow to cool for 5 minutes.
  2. Slice the chives.
  3. Mix the mayonnaise, mustard, Worcestershire sauce and ¾ of the chives with the mashed eggs. Season with pepper and salt.
  4. Sprinkle the egg salad with the rest of the chives.


Nutrition

315Calories
Sodium10% DV250mg
Fat45% DV29g
Protein22% DV11g
Carbs1% DV2g
Fiber12% DV3g

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