Fridge Friend recipes
Mustard Mayonnaise Egg Salad recipe
A creamy, punchy egg salad with a gentle mustard bite and a smooth mayonnaise dressing. It is ideal for sandwiches, jacket potatoes or serving over crisp greens.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 3 tbsp Mayonnaise
- 1 tsp Mustard
- 1 L Water
| Nutrition | Per serving |
|---|---|
| Calories | 224 kcal |
| Protein | 13.4 g |
| Carbohydrates | 0.8 g |
| Fat | 18.4 g |
| Saturated fat | 3.6 g |
| Fibre | 0 g |
| Sugar | 0.5 g |
| Sodium | 175 mg |
Why this works
Protein-rich and very low in carbohydrate, but fairly high in fat and energy due to the mayonnaise.
High-quality protein. Eggs provide complete protein, supporting muscle repair and satiety.
Micronutrients from eggs. Eggs contribute vitamin B12, vitamin D, selenium and choline, which support nerve function and metabolism.
Fat and sodium from mayo and mustard. Most of the saturated fat and a noticeable amount of sodium come from the mayonnaise and mustard, so portions matter.
Method
- Place the eggs in a saucepan, cover with water and bring to a gentle boil.
- Simmer for 9 minutes, then drain and cool under cold water.
- Peel the eggs and chop them into small pieces.
- Stir together the mayonnaise and mustard, then fold through the chopped eggs.
- Season to taste if desired and serve chilled.
Make it even more fancy
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Other Mustard Recipes
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