Egg Salad My Way
Elevate your lunchtime routine with "Egg Salad My Way," a creamy and flavorful twist on the classic egg salad recipe. Featuring perfectly hard-boiled eggs combined with tangy Dijon mustard, zesty lemon juice, and a touch of finely diced celery and red onion for crunch, this dish bursts with fresh flavors. A sprinkle of chopped parsley adds a touch of herbaceous brightness, while a hint of paprika lends optional smokiness for the perfect garnish. Ready in under 30 minutes, this versatile recipe is perfect as a sandwich filling, a cracker topping, or served over crisp greens for a light, satisfying meal. Whether you're meal prepping for the week or craving a simple yet sophisticated lunch, "Egg Salad My Way" is your go-to choice for a protein-packed dish that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.25 cups mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoons fresh parsley, finely chopped
- 2 stalks celery, finely diced
- 2 tablespoons red onion, finely diced
- 1 teaspoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons paprika (optional, for garnish)
Instructions
Place the eggs in a single layer at the bottom of a medium saucepan. Add enough water to cover the eggs by about 1 inch.
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 12 minutes.
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and water.
After 12 minutes, transfer the eggs from the saucepan to the ice bath. Let them cool for 5 minutes to stop the cooking process and make peeling easier.
Peel the eggs under cool running water and pat them dry. Chop the eggs into small, bite-sized pieces and transfer them to a medium mixing bowl.
Add the mayonnaise, Dijon mustard, parsley, celery, red onion, lemon juice, salt, and black pepper to the bowl with the chopped eggs.
Gently stir all the ingredients together until well combined. Taste and adjust the seasoning if needed.
If desired, sprinkle a pinch of paprika over the top for garnish.
Serve immediately as a sandwich filling, on crackers, or over a bed of fresh greens. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 725 mg | 15% | |
*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.
