Blue Ribbon Egg Salad
Elevate your lunchtime staple with this award-worthy Blue Ribbon Egg Salad recipe, a creamy, tangy, and flavor-packed twist on the classic dish. Perfectly cooked eggs form the foundation, combined with a luscious dressing of mayonnaise, Dijon mustard, and a hint of fresh lemon juice for a bright, zesty kick. Crisp celery, vibrant green onion, and fresh parsley add a delightful crunch and herbaceous notes, while a dash of optional paprika makes for a visually stunning garnish. Ready in just 20 minutes, this easy egg salad is perfect for sandwiches, crackers, or as a light, protein-packed topping for a fresh bed of greens. Whether you're meal prepping or hosting a brunch, this crowd-pleasing recipe is bound to impress!
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup celery, finely diced
- 2 tablespoons green onion, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10 minutes.
While the eggs are resting, prepare an ice bath by filling a large bowl with ice water.
After the 10 minutes are up, transfer the eggs to the ice bath to cool completely, about 5 minutes. This makes peeling them easier.
Peel the cooled eggs and chop them into small, bite-sized pieces. Transfer the chopped eggs to a mixing bowl.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
Add the dressing to the chopped eggs and gently fold to coat. Be careful not to mash the eggs too much.
Stir in the diced celery, green onion, and fresh parsley. Taste and adjust seasoning if necessary.
Cover and refrigerate the egg salad for at least 30 minutes to let the flavors meld together.
Serve chilled. Optionally, sprinkle with a pinch of paprika for garnish. The egg salad can be enjoyed in a sandwich, with crackers, or on a bed of lettuce.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
