Breakfast Egg Salad
Start your morning off right with this creamy and flavorful Breakfast Egg Salad, a quick and protein-packed recipe perfect for busy mornings. Featuring perfectly boiled eggs tossed with a velvety dressing of mayonnaise, Dijon mustard, and a splash of fresh lemon juice, this delightful dish is elevated with the crunch of finely chopped red onion and the herby brightness of fresh parsley. Ready in just 20 minutes, this versatile egg salad can be served on toasted bread, tucked into sandwiches, or enjoyed on its own for a wholesome, satisfying start to your day. Garnish with a pinch of paprika for an optional pop of color and flavor, and relish a breakfast classic with a fresh twist!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Red onion, finely chopped
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized pot and add enough water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer gently for 10 minutes.
Immediately transfer the eggs to a bowl of ice water and let them cool for 5 minutes to stop the cooking process.
Peel the eggs and chop them into small, bite-sized pieces. Set aside.
In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and well blended.
Add the chopped eggs, red onion, and parsley to the bowl. Gently fold everything together until fully coated with the dressing.
Taste and adjust seasoning if desired. Add more salt, pepper, or lemon juice to taste.
Transfer the egg salad to a serving dish or refrigerate for up to 2 hours if serving later. This allows the flavors to meld.
Optional: Sprinkle paprika over the salad for added color and flavor before serving.
Serve as a topping on toast, as a filling in sandwiches, or enjoy on its own for a satisfying breakfast.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.6 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 170 mg | 4% | |
*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.
