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Bri Weipert
Egg salad
Egg salad with chives, mayonnaise, mustard and Worcestershire sauce
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Ingredients
Directions
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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.
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Slice the chives.
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Mix the mayonnaise, mustard, Worcestershire sauce and ¾ of the chives with the mashed eggs. Season with pepper and salt.
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Sprinkle the egg salad with the rest of the chives.
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Nutrition
315Calories
Sodium10% DV250mg
Fat45% DV29g
Protein22% DV11g
Carbs1% DV2g
Fiber12% DV3g
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