Egg Salad With Chives
An easy egg salad featuring chives makes a versatile spread for sandwiches, biscuits, or appetizers.
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Instructions
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Place eggs in a saucepan, cover with cold water, and bring to a full boil.
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Remove from heat, cover, and let stand for 18 to 20 minutes, then rinse with cold water until cool.
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Peel and chop the cooled eggs, then combine in a bowl with snipped chives and celery.
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Stir in 2 teaspoons mustard and 4 tablespoons mayonnaise until well blended.
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Season with additional mustard, mayonnaise, salt, and pepper to taste.
Nutritional Info (per serving)
Calories:
160 kcal
Carbohydrate:
1 g
Cholesterol:
252 mg
Fiber:
0 g
Protein:
9 g
Saturated Fat:
3 g
Sodium:
227 mg
Sugar:
0 g
Fat:
13 g
Unsaturated Fat:
0 g