A creamy, delicious egg salad that's perfect alone or in a sandwich.
||To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely.
||Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.
||Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does.
||Peel eggs; discard 6 egg yolks (you will be using 2 whole eggs and 6 egg whites).
||In a medium-size bowl, chop the eggs up.
||Add celery, onions, mayonnaise, sour cream, mustard, salt and pepper to taste; stir until well mixed.
||Serve immediately or refrigerate if not using right away.
There are 68 calories in 1 serving of Creamy Egg Salad II.
Calorie split: 54% fat, 10% carbs, 36% protein.
Amount Per Serving
% Daily Values*
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