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Egg Salad with Chopped Gherkins


"This classic egg salad works well in sandwiches, on crackers, in a lettuce cup, or in a tomato half."
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25 m servings 347 cals
Original recipe yields 4 servings

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  1. Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from heat. Cover the saucepan with a lid and let sit until eggs are cooked through, 10 to 12 minutes. Drain and rinse with cold water until eggs are cold. Peel and chop eggs.
  2. Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard together in a bowl. Season with salt and black pepper. Sprinkle paprika over the top.

Nutrition Facts

Per Serving: 347 calories; 31.9 g fat; 3 g carbohydrates; 13.1 g protein; 382 mg cholesterol; 356 mg sodium. Full nutrition

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Read all reviews 5
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Enjoyable lunch served inside a medium-size tomato with pulp scooped out. That little bit of dry mustard gives this a tang.

Best egg salad recipe I've tried. Delicious. I cant be bothered to finely dice eggs....used a potato masher :-) Worked great.

Had to substitute finely diced onion didn't have scallions. Really like this salad with crackers

This was a very nice lunch with some nice summer tomatoes, and a good egg salad. You could change for your liking easily,

I was looking for a recipe with pickles, and I followed it as written. It was bland, good but bland.