Garden Vegetable Egg Salad
Packed with vibrant, garden-fresh vegetables, this Garden Vegetable Egg Salad is a refreshing twist on the classic egg salad recipe. Featuring perfectly boiled eggs, crunchy celery, sweet carrots, crisp red bell pepper, and a hint of green onion, this dish is brought to life with a creamy dressing of mayonnaise, Dijon mustard, and a splash of zesty lemon juice. Fresh parsley adds an herbaceous finish, while the balance of salt and pepper ties it all together. Ready in just 25 minutes, this wholesome, protein-rich salad is perfect for sandwiches, wraps, or as a topping for a crisp bed of lettuce. Whether you’re meal prepping or whipping up a quick lunch, this nutritious and flavorful recipe will bring a burst of garden goodness to your plate.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 2 stalks celery
- 1 medium carrot
- 0.5 red bell pepper
- 2 stalks green onion
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water starts boiling, cover the pot, remove it from the heat, and let the eggs sit for 10 minutes to cook fully.
While the eggs are resting, prepare the vegetables. Finely dice the celery, carrot, red bell pepper, and green onions. Chop the parsley and set everything aside.
After 10 minutes, drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes. Once cooled, peel the eggs and chop them into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Whisk together until smooth and creamy.
Add the chopped eggs and prepared vegetables (celery, carrot, red bell pepper, green onions, and parsley) to the bowl. Gently fold everything together until evenly combined. Be careful not to mash the eggs too much.
Taste the egg salad and adjust the seasoning with additional salt or pepper if needed.
Serve immediately on bread, in wraps, over a bed of lettuce, or store in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 273 mg | 6% | |
*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.
