YOUR SOLIN GENERATED RECIPE
Classic Egg Salad with Creamy Mayonnaise
Hard-boiled eggs mashed with tangy Duke's mayonnaise and sharp Dijon mustard, tossed with crisp celery for a satisfyingly crunchy texture.
INGREDIENTS
6 large Eggs
0.25 tbsp Duke's mayonnaise
0.25 cup Non-fat Greek yogurt
1 tsp Dijon mustard
0.25 cup Celery
1 tbsp Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
2 cup Mixed greens
PREPARATION
Place eggs in a saucepan and cover with cold water by one inch; bring to a boil, then immediately cover, remove from heat, and let sit for 12 minutes.
Transfer the eggs to an ice bath for 5 minutes to stop the cooking process before peeling and chopping into bite-sized pieces.
In a medium mixing bowl, whisk together the Duke's mayonnaise, Greek yogurt, Dijon mustard, sea salt, and black pepper until the dressing is smooth.
Fold the chopped eggs, finely diced celery, and minced red onion into the dressing until every piece is evenly coated.
Arrange the fresh mixed greens on a plate, top with the egg salad, and garnish with chopped fresh chives before serving.