Pure Eggstacy Egg Salad
Elevate your classic egg salad game with "Pure Eggstacy Egg Salad"—a creamy, flavor-packed delight that’s as quick to make as it is satisfying. This recipe combines perfectly boiled eggs with a luscious blend of mayonnaise and Dijon mustard, enhanced by the crisp freshness of finely diced celery and red onion. Aromatic parsley adds a pop of color and brightness, while a sprinkle of paprika offers an optional smoky garnish. Ready in just 22 minutes, this egg salad is versatile enough to star in sandwiches, wraps, or as a dip for crackers. Whether enjoyed immediately or chilled for later, "Pure Eggstacy" is the ultimate go-to for a simple yet irresistible dish. Perfect for meal prep and brimming with protein, it’s a must-try for any egg salad lover!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.33 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, finely chopped
- 0.25 cup Celery, finely diced
- 2 tablespoons Red onion, finely diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water until the water is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10-12 minutes.
Prepare an ice bath by filling a large bowl with ice and water. Transfer the cooked eggs to the ice bath to cool for 5-7 minutes; this stops the cooking process and makes peeling easier.
Peel the eggs under running cold water to remove the shells easily. Pat the eggs dry with a paper towel and chop them into small, uniform pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, parsley, celery, and red onion. Mix gently until well combined.
Add the salt and black pepper to the egg mixture, adjusting seasoning to your preference. Stir again to distribute evenly.
Transfer the egg salad to a serving dish and sprinkle with paprika if desired.
Serve immediately as a filling for sandwiches, wraps, or alongside crackers. Alternatively, refrigerate for up to 3 days in an airtight container for later use.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 688 mg | 15% | |
*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.
