Tangy Egg Salad Spread
Brighten up your lunch menu with this irresistible Tangy Egg Salad Spread, a zesty twist on a classic favorite! Featuring perfectly hard-boiled eggs folded into a creamy blend of mayonnaise, Greek yogurt, and a splash of lemon juice, this spread is elevated by the crunch of diced dill pickles and finely chopped red onion. A hint of yellow mustard and a dash of paprika bring a tangy depth of flavor, while fresh parsley adds a vibrant touch. Ready in just 22 minutes, this versatile egg salad is perfect as a sandwich filling, a dip for crackers, or a light topping for lettuce wraps. Whether you're whipping up a quick lunch or impressing your picnic guests, this protein-packed recipe is guaranteed to delight with its rich, zippy flavor profile!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1.5 teaspoons yellow mustard
- 1 tablespoon lemon juice
- 3 tablespoons dill pickles, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the saucepan, and let the eggs sit for 10-12 minutes.
Carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes to stop the cooking process.
Peel the eggs and chop them into small, bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, yellow mustard, and lemon juice. Mix until smooth and creamy.
Add the chopped eggs, dill pickles, red onion, parsley, paprika, salt, and black pepper to the bowl. Gently fold the ingredients together until evenly mixed.
Taste the egg salad and adjust seasoning, if needed. Add more salt, lemon juice, or mustard to suit your preference.
Cover and refrigerate the egg salad for 30 minutes to allow the flavors to meld together.
Serve as a spread on bread, crackers, or in lettuce wraps as desired.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 594 mg | 13% | |
*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.
