Egg and Cheese Salad
Creamy, flavorful, and endlessly versatile, this Egg and Cheese Salad is a quick and easy dish that’s perfect for lunch, a light dinner, or even a potluck side. Packed with protein from hard-boiled eggs and sharp cheddar cheese, this recipe combines a tangy dressing made with mayonnaise, sour cream, and a touch of Dijon or yellow mustard, creating a rich and savory taste in every bite. Freshly chopped green onions add a zesty freshness, while a sprinkle of paprika enhances both flavor and presentation. Ready in just over 20 minutes, this salad is great served chilled on its own, as a sandwich filling, or on a bed of vibrant greens. Ideal for meal prepping or last-minute gatherings, it’s a simple yet satisfying recipe you’ll return to again and again!
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup cheddar cheese
- 0.25 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon mustard (Dijon or yellow)
- 2 stalks green onions
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium-sized saucepan and cover with cold water, making sure the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once it comes to a boil, turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water or run them under cold water for several minutes to stop the cooking process. Let them cool for 5-10 minutes.
Peel the cooled eggs and chop them into small cubes. Add the chopped eggs to a large mixing bowl.
Grate the cheddar cheese or use pre-shredded cheese and add it to the bowl with the eggs.
Slice the green onions finely and add them to the bowl.
In a separate small bowl, combine the mayonnaise, sour cream, mustard, paprika, salt, and black pepper. Mix well to create a creamy dressing.
Pour the dressing over the egg mixture and gently fold everything together until evenly coated. Be careful not to mash the eggs too much.
Taste and adjust seasoning if needed. Optionally, garnish with an extra sprinkle of paprika for color.
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve as a sandwich filling, a side dish, or on a bed of greens.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 258 mg | 20% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 165 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.
