Egg Salad
Created by Paula Disbrowe
Servings: Makes 2 1/2 cups
Ingredients
  • 6 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons tarragon or Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 small shallot , finely chopped
  • 1 stalk celery , finely chopped
  • 1 tablespoon capers
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh cilantro
Directions
Bring a medium saucepan three-quarters filled with water to a boil. Add eggs and cook 9 minutes (center of yolk will be slightly creamy). Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.

Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
Nutritional Information
168 calories, 15.5 grams fat, 3.0 grams saturated fat, 220 mg of cholesterol, 262 mg sodium, 1.7 grams carbohydrate, 0.1 grams fiber, 6.7 grams protein