Egg Salad for a Crowd
Perfect for potlucks, picnics, or family gatherings, this "Egg Salad for a Crowd" recipe is a creamy, flavorful dish that’s sure to please a hungry group. Made with 18 hard-boiled eggs, tangy Dijon mustard, and a touch of white vinegar for a subtle zing, this large-batch egg salad is packed with texture and freshness from finely diced celery, red onion, and a sprinkle of fresh parsley and chives. Paprika adds a gentle smokiness, while a rich mayonnaise dressing ties it all together. Ready in just 40 minutes, including prep and cooking time, this egg salad is best served chilled for optimal flavor. Whether you’re serving it as a sandwich filling, a topping for crackers, or a hearty side dish, this recipe is a crowd-pleaser that’s both versatile and irresistible!
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Recipe Information
Ingredients
- 18 large Eggs
- 1.5 cups Mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh chives
- 0.5 cup (finely diced) Red onion
- 1 cup (finely diced) Celery
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon White vinegar
Instructions
Place the eggs in a large pot and cover them with water, ensuring there is about an inch of water above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat, cover it with a lid, and let the eggs sit for 10 minutes.
Prepare an ice bath by filling a large bowl with ice and water. Transfer the eggs to the ice bath immediately after the 10-minute resting period to cool them down and stop the cooking process.
Once cool, peel the eggs and roughly chop them into small pieces. Place the chopped eggs in a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika.
Add the finely diced celery, red onion, chopped parsley, and chives to the chopped eggs in the mixing bowl. Pour the prepared dressing over the top.
Using a large spoon or spatula, gently fold the ingredients together until everything is thoroughly combined. Taste the egg salad and adjust the seasoning if needed.
Cover the bowl with plastic wrap or transfer the egg salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the egg salad chilled. It can be used to make sandwiches, wraps, or served as a side dish or dip.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 158 mg | 3% | |
*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.
