Classic Egg Salad
Elevate your lunch game with this Classic Egg Salad, a creamy and flavorful twist on a timeless favorite. Made with perfectly boiled eggs, tangy Dijon mustard, refreshing lemon juice, and crunchy bits of celery and red onion, every bite is a delightful balance of textures and tastes. Fresh parsley adds a hint of herbaceous brightness, while seasoned mayonnaise ties the ingredients together seamlessly. Ready in under 25 minutes, this versatile egg salad can be served atop crisp green lettuce leaves for a light and refreshing meal or transformed into a delicious sandwich filling. Packed with protein and loaded with flavor, it’s the perfect easy-to-make recipe for busy weekdays or casual gatherings alike.
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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
- 1 celery stalk
- 0.25 small red onion
- 2 tablespoons fresh parsley
- 4 green lettuce leaves
Instructions
Place the eggs in a single layer in a large saucepan and cover them with cool water by about an inch.
Bring water to a boil over medium-high heat. Once the water reaches a boil, cover the pan, remove it from the heat, and let it sit for 9-12 minutes.
Transfer the eggs to a bowl filled with ice water and let them cool for about 5 minutes. Peel the eggs under cold running water.
Chop the hard-boiled eggs into small pieces and place them in a large mixing bowl.
Add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl. Stir gently to combine.
Finely chop the celery and red onion. Add them to the egg mixture along with the chopped fresh parsley, and stir until evenly distributed.
Taste the salad and adjust seasoning if needed. You can add more salt, pepper, or lemon juice according to your preference.
Wash and pat dry the green lettuce leaves. Arrange them on a serving platter.
Spoon the egg salad onto the lettuce leaves and serve immediately, or refrigerate for later.
Enjoy as a standalone salad or as a filling in sandwiches.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2297 mg | 100% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 274 mg | 21% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1134 mg | 24% | |
*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.
