Zesty Egg Salad for Two
Embrace the vibrant flavors of this Zesty Egg Salad for Two, a quick and easy recipe that’s perfect for small gatherings or an intimate meal. Featuring four perfectly boiled eggs, a creamy blend of mayonnaise and Dijon mustard, and a splash of lemon juice for a lively citrusy kick, this egg salad offers a delightful balance of creamy richness and tangy zest. The crunch of fresh celery and the subtle bite of scallion add texture and flavor, while fresh parsley elevates every bite with herbaceous brightness. Ready in just 20 minutes, this versatile dish can be served on toasted bread for a hearty sandwich, atop crackers for an elegant appetizer, or as a refreshing side. Sprinkle with a dash of paprika for a pop of color and spice, and enjoy food that’s as wholesome as it is flavorful. Perfectly portioned for two, this recipe is a simple yet satisfying way to jazz up your lunch or dinner routine!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 stalk celery
- 1 piece scallion (green onion)
- 1 tablespoon fresh parsley
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized pot 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, turn off the heat, cover the pot, and let the eggs sit for 10 minutes.
While the eggs are resting, finely chop the celery, scallion, and parsley and set them aside.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. This will make peeling easier.
Peel the eggs and roughly chop them into small pieces, then transfer the chopped eggs to a mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, chopped celery, scallion, parsley, salt, and black pepper to the bowl with the eggs.
Gently mix everything together until the ingredients are well incorporated, being careful not to mash the eggs too much.
Taste and adjust seasoning if necessary. If desired, garnish with a light sprinkle of paprika for added color and flavor.
Serve immediately on toasted bread, crackers, or as a side. Alternatively, refrigerate for up to 2 days in an airtight container.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 395 mg | 8% | |
*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.
