Egg Salad

By heathergoodman

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Ingredients

6 hard-cooked eggs, peeled and sliced
1/2 cup mayonaise
2 Tbsp chopped celery
2 Tbsp chopped pickle
2 Tbsp chopped red bell pepper
1 tsp Dijon mustard
Salt and ground black pepper to taste

Details

Servings 4
Adapted from pamperedchef.com

Preparation

Step 1

Slice eggs using Egg slicer plus, turn eggs a quarter turn and slice again.

Combine eggs with remaining ingredients in bowl; mix well. Cover; refrigerate until ready to serve

Calories: 320
Total Fat: 30 g
Saturated Fat: 6g
Cholesterol: 340mg
Carbohydrate: 2g
Protein: 10g
Sodium: 480mg
Fiber: 0g