Vegetarian Classic Boiled Egg Salad
Delight your taste buds with this Vegetarian Classic Boiled Egg Salad—an effortless yet refined take on a timeless favorite. This protein-packed dish features perfectly boiled eggs tossed in a creamy blend of mayonnaise, tangy Dijon mustard, and bright lemon juice, complemented by crisp celery, red onion, and aromatic fresh parsley. Ready in under 30 minutes, it's ideal for weekday lunches or weekend brunches. Serve this versatile egg salad atop whole grain bread and fresh lettuce for a satisfying sandwich or enjoy it as a side dish bursting with flavor. Simple, wholesome, and irresistibly delicious, this recipe shines as a staple for egg salad enthusiasts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 piece celery stalk
- 0.25 cup red onion
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lettuce leaves
- 4 slices whole grain bread
Instructions
Place the eggs in a single layer in a medium-sized saucepan and cover them with water. Ensure the water is at least an inch above the eggs.
Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.
While the eggs are resting, finely chop the celery stalk, red onion, and fresh parsley. Set these aside.
After the eggs are done, drain the hot water and run cold water over them until they are cool enough to handle. Peel the eggs and roughly chop them.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth.
Add the chopped eggs, celery, red onion, and parsley to the mayonnaise mixture. Stir gently to combine, ensuring the eggs are well coated.
Season the salad with salt and black pepper, adjusting to taste.
Serve the egg salad on top of whole grain bread slices lined with fresh lettuce leaves.
For a more substantial meal, serve additional salad portions on the side.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 10.7 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 341 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 984 mg | 21% | |
*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.
