Special Egg Salad
Elevate your lunchtime game with this delightful Special Egg Salad recipe, a creamy and flavorful twist on a classic favorite! Made with perfectly cooked hard-boiled eggs, a touch of tangy Dijon mustard, and a zesty hint of fresh lemon juice, this recipe strikes a perfect balance between richness and brightness. Crunchy celery and red onion add satisfying texture, while fresh parsley and chives bring a burst of herbaceous freshness to every bite. Ready in just 20 minutes, this easy egg salad is perfect as a sandwich filler, cracker topping, or light side dish. Whether you’re meal-prepping for the week or bringing a dish to your next gathering, this egg salad is guaranteed to be a hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery
- 2 tablespoons red onion
- 1 tablespoon fresh parsley
- 1 tablespoon fresh chives
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the 6 large eggs in a medium saucepan and cover them with water, ensuring the water level 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 minutes.
While the eggs are cooking, finely dice the celery and red onion, and chop the fresh parsley and chives.
After 10 minutes, carefully drain the hot water from the saucepan and transfer the eggs to a bowl filled with ice water. Let the eggs cool for 5 minutes.
Peel the cooled eggs and chop them into bite-sized pieces. Place the chopped eggs in a large mixing bowl.
Add the mayonnaise, Dijon mustard, diced celery, diced red onion, chopped parsley, chopped chives, lemon juice, salt, and black pepper to the bowl with the eggs.
Gently mix all the ingredients together until well combined. Be careful not to mash the eggs excessively—you want the pieces to remain intact.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if desired.
Serve immediately or refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together. It can be served as a filling for sandwiches, on crackers, or as a side salad.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 525 mg | 11% | |
*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.
