Zippy Egg Salad
Elevate your classic egg salad game with this Zippy Egg Salad recipe, a vibrant twist on a beloved favorite! Creamy mayonnaise and tangy Dijon mustard form the base, while a splash of apple cider vinegar and a hint of hot sauce add the perfect zesty kick. Finely chopped dill pickle, crisp celery, and fresh green onions lend a delightful crunch, while fresh parsley and a dash of paprika brighten the flavors. Whether served on soft bread, crackers, or all on its own, this quick-to-make, protein-packed dish is ideal for lunch, picnics, or snack time. Ready in just 20 minutes, Zippy Egg Salad is the ultimate flavorful and versatile dish that your taste buds—and your guests—will love!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce
- 0.25 cup dill pickle, finely chopped
- 0.25 cup celery, finely chopped
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh parsley, finely chopped
- 0.25 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium-sized saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water begins to boil, reduce the heat to low, cover the saucepan, and let the eggs simmer for 10 minutes.
After 10 minutes, carefully transfer the eggs to a bowl filled with ice water. Allow them to cool for at least 5 minutes.
Meanwhile, in a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, hot sauce, paprika, salt, and black pepper. Mix until well blended.
Peel the cooled eggs and chop them into small pieces or mash them with a fork, depending on your preferred texture.
Add the chopped eggs to the bowl with the dressing. Gently fold the eggs into the mixture until evenly coated.
Stir in the chopped dill pickle, celery, green onions, and parsley. Mix until all the ingredients are evenly distributed.
Taste the egg salad and adjust the seasoning if needed by adding more salt, pepper, or hot sauce.
Serve the egg salad immediately on your favorite bread, crackers, or as a standalone dish. Refrigerate any leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 736 mg | 16% | |
*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.
