Egg Salad with Chopped Gherkins

This classic egg salad works well in sandwiches, on crackers, in a lettuce cup, or in a tomato half.

Step: 1

Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from heat. Cover the saucepan with a lid and let sit until eggs are cooked through, 10 to 12 minutes. Drain and rinse with cold water until eggs are cold. Peel and chop eggs.

Step: 2

Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard together in a bowl. Season with salt and black pepper. Sprinkle paprika over the top.

Per Serving: 347 calories; protein 13.1g; carbohydrates 3g; fat 31.9g; cholesterol 382.5mg; sodium 355.7mg.