Egg Salad Recipe

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Egg Salad Recipe

Description

Egg Salad is a classic, creamy, and protein-rich dish that is quick to prepare and incredibly versatile. Made with hard-boiled eggs, mayonnaise, mustard, and simple seasonings, this timeless recipe is perfect for sandwiches, wraps, crackers, or serving over a bed of fresh greens. The combination of tender eggs and a flavorful dressing creates a satisfying texture and taste that works well for lunch, picnics, meal prep, or light dinners. Easy to customize with herbs, vegetables, or spices, Egg Salad is a staple recipe that never goes out of style.

Ingredients

  • 8 large eggs
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons celery, finely chopped
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon fresh chives or parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika (optional)

Instructions

  1. Place the eggs in a saucepan and cover with cold water.
  2. Bring the water to a boil over medium-high heat.
  3. Once boiling, remove from heat, cover, and let stand for 10–12 minutes.
  4. Transfer the eggs to a bowl of ice water and cool completely.
  5. Peel the eggs and chop them into small pieces.
  6. In a large mixing bowl, combine the mayonnaise, mustard, lemon juice, salt, pepper, and paprika.
  7. Add the chopped eggs, celery, red onion, and fresh herbs.
  8. Gently stir until all ingredients are evenly coated.
  9. Taste and adjust seasonings if desired.
  10. Serve immediately or chill for 30 minutes for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Servings

Serves 4 people.

Nutritional Information (Per Serving)

  • Calories: 240
  • Protein: 12g
  • Carbohydrates: 2g
  • Fat: 20g
  • Fiber: 0g
  • Sugar: 1g
  • Sodium: 290mg

Benefits

  • High in protein, helping support muscle maintenance and satiety.
  • Eggs provide essential vitamins, minerals, and choline for brain health.
  • Low in carbohydrates, making it suitable for many eating plans.
  • Quick and easy to prepare for meals and snacks.
  • Versatile and easy to customize with your favorite ingredients.

Notes

  • For a lighter version, replace part of the mayonnaise with plain Greek yogurt.
  • Fresh herbs add brightness and extra flavor.
  • Finely diced pickles or relish can provide a tangy twist.

Tips

  • Use slightly older eggs for easier peeling.
  • Chill the salad before serving for the best flavor.
  • Mash some of the eggs for a creamier texture while leaving some chunks for texture.
  • Store in an airtight container in the refrigerator.

Q&A

Q: How long does egg salad last?
A: Properly stored in the refrigerator, egg salad lasts up to 3 days.

Q: Can I make egg salad ahead of time?
A: Yes. It can be prepared a day in advance and refrigerated until serving.

Q: What can I serve with egg salad?
A: It is delicious in sandwiches, wraps, lettuce cups, on crackers, or over mixed greens.

Q: Can I freeze egg salad?
A: Freezing is not recommended, as the texture of the eggs and mayonnaise may change after thawing.

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