Egg Salad Spread
Creamy, tangy, and irresistibly versatile, this Egg Salad Spread is the ultimate comfort food made with a blend of hard-boiled eggs, zesty Dijon mustard, and a splash of fresh lemon juice. Finely diced celery and red onion add the perfect crunch, while a hint of parsley brings a burst of freshness. This easy-to-make recipe, ready in just 20 minutes, shines as a classic sandwich filling, a flavorful cracker spread, or a dip for fresh veggies. Garnished with a dash of paprika, it’s as visually appealing as it is delicious. Whether you're prepping for a picnic, lunchbox, or light snack, this protein-packed spread is a quick and satisfying choice for any occasion.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.333 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 piece celery stalk
- 2 tablespoons red onion
- 1 tablespoon fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium saucepan and fill with enough cold water to cover the eggs by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover it with a lid, and let the eggs sit for 10 minutes.
While the eggs cook, finely dice the celery stalk and red onion. Chop the parsley and set aside.
After 10 minutes, carefully transfer the eggs to a bowl of ice water to cool for about 5 minutes. Then peel and roughly chop the eggs into small cubes.
In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Mix well to create a smooth dressing.
Add the chopped eggs, celery, red onion, parsley, salt, and black pepper to the bowl. Gently stir until all the ingredients are evenly combined.
Taste and adjust seasoning if needed. If desired, sprinkle a pinch of paprika on top for garnish.
Chill the egg salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Serve as a spread on bread, in sandwiches, on crackers, or as a dip for veggies.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.3 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 150 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.
