Perfect Egg Salad
Creamy, tangy, and bursting with fresh herbs, this Perfect Egg Salad is the ultimate go-to recipe for a quick, satisfying meal. Made with perfectly boiled eggs, a touch of Dijon mustard, and a hint of lemon juice, this egg salad strikes the perfect balance of flavor and texture. Fresh chives and parsley add a refreshing herbal kick, while a sprinkle of optional paprika gives it a vibrant finish. Ready in just 20 minutes, this easy egg salad recipe is perfect for sandwiches, crackers, or a simple salad topping. Whether you’re prepping lunch for the week or whipping up a light dinner, this classic dish is sure to impress. Perfect for egg salad enthusiasts and fans of quick, protein-packed recipes!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.33 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh chives, finely chopped
- 1 tablespoon Fresh parsley, finely chopped
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized saucepan and cover them with water, ensuring the water is at least 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10-12 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice.
After the eggs have cooked, transfer them immediately to the ice bath to cool for at least 5 minutes. This will make peeling easier.
Peel the eggs gently under running water and pat them dry with a paper towel.
Chop the peeled eggs into small, bite-sized pieces and transfer them to a mixing bowl.
In a small bowl, stir together the mayonnaise, Dijon mustard, chives, parsley, lemon juice, salt, and black pepper.
Add the mayonnaise mixture to the chopped eggs in the mixing bowl. Gently fold the ingredients together until evenly combined, being careful not to mash the eggs too much.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Serve the egg salad immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Optional: Sprinkle a pinch of paprika on top for a pop of color before serving. Enjoy on sandwiches, crackers, or as a salad topping!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 483 mg | 10% | |
*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.
