Creamy Egg Salad
Indulge in the ultimate comfort of our **Creamy Egg Salad**, a quick and easy recipe that's bursting with fresh flavors and velvety goodness. Made with perfectly hard-boiled eggs, creamy mayonnaise, zesty Dijon mustard, and a touch of fresh lemon juice, this dish strikes the perfect balance of tangy and savory. Crunchy celery, aromatic green onion, and fragrant dill add layers of texture and herbaceousness, while a hint of paprika offers a vibrant finishing touch. Ready in just 20 minutes, this egg salad is an ideal option for lunch, picnics, or snack-time cravings. Enjoy it chilled on bread, crackers, or crisp lettuce leaves for a light and satisfying meal that's sure to be a hit. Perfect for fans of classic egg salad recipes with a gourmet twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 0.5 piece (finely chopped) celery stalk
- 1 piece (sliced thinly) green onion
- 1 tablespoon (chopped) fresh dill
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water until fully submerged.
Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the pot with a lid, turn off the heat, and let the eggs sit for 10 minutes.
While the eggs are resting, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Transfer the boiled eggs to the ice bath immediately to stop the cooking process. Let them cool for at least 5 minutes.
Once the eggs are cool, gently peel the shells off under running water to remove any stubborn pieces.
Roughly chop the eggs and transfer them to a medium mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, chopped celery, green onion, and fresh dill to the bowl with the eggs.
Season the mixture with salt and black pepper, and stir gently until well combined.
Taste and adjust the seasoning if needed. If desired, sprinkle paprika on top for garnish.
Serve immediately on bread, crackers, or lettuce leaves, or chill in the refrigerator for 20-30 minutes for a colder egg salad.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 543 mg | 12% | |
*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.
