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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
6
whole
hard boiled.
 
1/4
cups
can use regular mayonnaise if desired.
 
2
tsp
freshly squeezed.
 
1
tbsp
minced.
 
1/4
tsp
 
1/4
tsp
 
1/3
cups
 
1
tbsp
minced.
 
1
tsp
 
1/4
cups
finely diced, green parts only.
 
 
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PREPARATION
1.
Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch.
2.
Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs).
3.
Drain. Shock the eggs in a bowl of ice water to cool them immediately. (Hard-boiled eggs are easiest to peel right after cooling).
4.
Once eggs are peeled, chop each egg carefully.
5.
In a large bowl, combine chopped eggs, mayonnaise, lemon juice and zest, celery, scallions, and parsley.
6.
Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk, depending on preference. Season generously with salt and pepper.
7.
Serve chilled.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 501
Protein 9.70 g
Carbohydrates 1.95 g
Iron 1.37 mg
Fiber 0.50 g
Calcium 43.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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