Pepped Up Egg Salad
Elevate your classic egg salad game with this vibrant and flavorful 'Pepped Up Egg Salad' recipe! Featuring perfectly boiled eggs paired with a creamy dressing made from mayonnaise, Dijon mustard, and a hint of zesty lemon juice, this dish is anything but ordinary. Finely diced celery, red onion, parsley, chives, and pickles add layers of crunch and brightness, while a touch of paprika ties it all together with a subtle smoky kick. Perfectly seasoned and chilled to let the flavors meld, this versatile salad can be served as a sandwich filling, a cracker topping, or even as a hearty addition to a bed of greens. Quick to prepare in just 15 minutes, it’s an irresistible option for easy lunches, picnics, or potluck gatherings. Try this upgraded egg salad and make every bite burst with bold, fresh flavors!
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Recipe Information
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 tablespoons Dijon mustard
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoons fresh chives, chopped
- 2 tablespoons sweet or dill pickles, finely diced
- 1 teaspoons lemon juice
- 0.5 teaspoons ground paprika
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons salt
Instructions
Place the eggs in a medium-sized saucepan and add enough water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
Carefully transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes.
Peel the cooled eggs and chop them into small, bite-sized pieces. Transfer the chopped eggs to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, ground paprika, salt, and ground black pepper until smooth and well combined.
Add the diced celery, red onion, parsley, chives, and pickles to the chopped eggs in the mixing bowl.
Pour the dressing over the egg mixture and gently fold everything together until evenly coated. Be careful not to mash the eggs too much.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve on its own, with crackers, in a sandwich, or over a bed of greens. Enjoy!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 168 mg | 4% | |
*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.
