Egg Salad Sandwich Filling
Transform your lunchtime routine with this classic yet vibrant Egg Salad Sandwich Filling recipe! Made with six perfectly boiled eggs, creamy mayonnaise, tangy yellow mustard, and a hint of dill pickle relish for a zesty kick, this filling is loaded with layers of flavor. Chopped celery and green onions add a satisfying crunch, while fresh parsley brings a burst of herbaceous freshness. Enhanced with a touch of paprika and perfectly seasoned with salt and pepper, this egg salad is as versatile as it is delicious. Whether piled high between slices of your favorite bread or served as a dip for crackers, this quick and easy recipe, ready in under 25 minutes, is perfect for meal prepping or a light, crowd-pleasing lunch.
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons dill pickle relish
- 1 small, finely chopped celery stalk
- 1 small, finely sliced green onion
- 1 tablespoon, chopped fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons paprika
Instructions
Place the eggs in a medium-sized saucepan and add enough cold water to cover them by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and cook for 10 minutes.
Carefully transfer the cooked eggs to a bowl of ice water and let them cool for at least 5 minutes. Once cooled, peel the eggs and set them aside.
In a medium bowl, mash the peeled eggs with a fork until they are crumbled into small pieces. Alternatively, you can chop the eggs if you prefer chunkier pieces.
Add the mayonnaise, yellow mustard, dill pickle relish, chopped celery, sliced green onion, and fresh parsley to the bowl with the eggs.
Season the mixture with salt, ground black pepper, and paprika. Stir everything together until well combined and creamy.
Taste the filling and adjust the seasoning if needed.
Use immediately as a sandwich filling or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 616 mg | 13% | |
*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.
