Egg Salad Filling
Creamy, tangy, and packed with fresh, vibrant flavors, this Egg Salad Filling is the ultimate classic recipe elevated with a modern twist. Made with perfectly cooked chopped eggs, a luscious blend of mayonnaise and Dijon mustard, and a splash of zesty lemon juice, this filling strikes the perfect balance of richness and brightness. The addition of finely diced celery, green onion, and fresh parsley adds delightful crunch and herbaceous notes, making every bite irresistibly flavorful. Ready in just 10 minutes of prep time, this easy recipe is ideal for sandwiches, wraps, or as an elegant topping for crackers. Perfect for meal prep or a quick lunch, this creamy egg salad is sure to become your go-to for a versatile, protein-packed dish. Don't forget a pinch of paprika for a final garnish!
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Recipe Information
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons celery, finely diced
- 2 tablespoons green onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a single layer at the bottom of a saucepan. Cover them with cold water, ensuring the water is at least 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to make peeling easier.
Peel the eggs and chop them into small, bite-sized pieces. Place the chopped eggs in a mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, diced celery, chopped green onion, parsley, salt, and black pepper to the bowl with the eggs.
Gently stir the ingredients together until well combined. Taste and adjust seasoning as needed.
Cover and refrigerate the egg salad filling for at least 30 minutes to allow the flavors to meld together.
Serve the egg salad filling in sandwiches, wraps, or as a topping for crackers. Sprinkle with a pinch of paprika for garnish if desired.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 516 mg | 11% | |
*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.
