Cook's Illustrated Classic Egg Salad


Food.com
25 mins (prep 15, cooking 10)
9 ingredients
4 servings
This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic.

Categories:  salad , beginner-cook , <-30-mins , lunch~snacks , easy , north-american , sandwich , low-carb , egg , low-in... , eggs~dairy , time-to-make ,
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Ingredients

Nutrition

Serving Size (20.65 g)
Servings 4
Amount per Serving
Calories 103.93 Calories from Fat 104.49
% Daily Value *
Total Fat 11.61g 71.44%
Saturated Fat 1.6g 32.04%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 99.86mg 16.64%
Total Carbohydrate 0.35g 0.46%
Dietary Fiber 0.09 g 1.42%
Sugars 0.13 g %
Protein 0.12g 0.93%
Vitamin A 1.9IU% Vitamin C 0.99mg%
Calcium 2.61mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
red onions, fresh parsley leaves, stalk celery, table salt
 

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