Posh Egg Salad

Vegetarian
Be the first to rate this recipe

Ingredients

  • 6 large eggs ⓘ
  • 13 cup mayonnaise ⓘ
  • 1 shallot, finely chopped ⓘ
  • 1 12 tablespoons fresh tarragon, finely chopped
  • 2 teaspoons white wine vinegar (or, for extra credit, tarragon vinegar!) ⓘ
  • sea salt
  • fresh ground black pepper ⓘ

Instructions

  1. Hard-boil the eggs and let them cool completely; you can speed the process by putting them in a bowl of ice and water.
  2. Peel the eggs and chop finely.
  3. (I kept the yolks in but I suppose you could take them out and have all-white egg salad.)
  4. Stir together eggs and remaining salad ingredients in a bowl.
  5. Serve on soft spongy bread.

Nutrition & Diet Analysis (per serving)

411 kcal 21% DV
Protein Fat Carbs

Macronutrients

Protein 10g 20% DV
Total Fat 23.7g 30% DV
Carbs 49.3g 18% DV
Fiber 8.2g 29% DV
Sugar 0.2g

Electrolytes

Sodium 9901.8mg 100% DV
Potassium 1227.8mg 26% DV
Cholesterol 64.5mg 22% DV

Vitamins & Minerals

Vitamin A 75mcg 8% DV
Vitamin C 12.6mg 14% DV
Calcium 460.3mg 35% DV
Iron 11.1mg 62% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

fresh ground black pepper egg mayonnaise fresh tarragon salt

You May Also Like

🥦

Nisu - Finnish Coffee Bread

VegetarianDairy
582 kcal 12.4g protein
🥗

Baked Honey Mustard Chicken

VeganVegetarian
107 kcal 0.2g protein
🥗

Super Simple Barbecue Sauce

VeganVegetarian
233 kcal 4.6g protein
🥗

Bean Corn Salad

VeganVegetarian
496 kcal 9.2g protein
🥗

Leftover Sauces

VeganVegetarian
284 kcal 13.4g protein
🥗

Spiced Olives

VeganVegetarian
428 kcal 5.8g protein
Vegetarian recipes → All recipes →