Eggstatic Egg Salad
Get ready to elevate your lunch game with this 'Eggstatic Egg Salad' recipe—a creamy, zesty, and irresistibly tangy twist on the classic egg salad! Featuring perfectly hard-boiled eggs, crunchy celery, and the bright flavors of fresh chives and lemon juice, this dish is brought to life with the richness of mayonnaise and Dijon mustard, while a touch of pickle relish adds just the right hint of sweetness. Ready in just 25 minutes, this quick and easy recipe is ideal for meal prep or a stress-free crowd-pleaser. Serve it chilled with your favorite toast, crackers, or over crisp greens for a versatile dish that’s packed with protein and bursting with fresh flavor. Perfect for picnics, potlucks, or a simple lunch at home, this egg salad will leave your taste buds—and your guests—completely egg-static!
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Recipe Information
Ingredients
- 6 large hard-boiled eggs
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives
- 1 stalk celery
- 2 tablespoons pickle relish
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional for garnish)
Instructions
Place the eggs into a medium pot and cover with water until fully submerged. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 9-12 minutes depending on your desired yolk firmness.
Drain the eggs and transfer them to a bowl filled with ice-cold water. Let them cool for 5-10 minutes, then carefully peel the eggs and set them aside.
Chop the hard-boiled eggs into small chunks and transfer them to a large mixing bowl.
Dice the celery into fine pieces and finely chop the fresh chives. Add these to the bowl with the eggs.
In a separate small bowl, mix together the mayonnaise, Dijon mustard, pickle relish, lemon juice, salt, and black pepper until smooth and combined.
Pour the dressing mixture over the chopped eggs and vegetables. Gently fold everything together with a spatula until evenly coated and creamy.
Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired.
Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve chilled, garnished with a sprinkle of paprika (optional). Pair with toasted bread, crackers, or fresh greens as desired.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 4.1 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 139 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.
