The Best Egg Salad Recipe Ever!
Versatile and tasty, this egg salad recipe is that dish you need to try out. Perfect for a hearty egg salad sandwich, you can enjoy this for breakfast, lunch or dinner!
Servings 4
Calories 345.1kcal
Ingredients
- 8 large eggs
- ½ cup mayonnaise regular or vegan
- 2 tablespoons Dijon mustard
- ¼ cup celery finely chopped
- ¼ cup red onion finely chopped
- 2 tablespoons fresh chives dill, or parsley (chopped)
- 1 teaspoon paprika
- Salt and pepper to taste
- ¼ teaspoon cayenne pepper for a spicy kick - optional
Instructions
- Using a sharp knife or egg slicer, chop the eggs into small, bite-sized pieces.
- Combine the chopped eggs, mayonnaise, Dijon mustard, chopped celery, red onion, fresh dill or parsley, paprika, salt, and pepper in a large mixing bowl. If desired, add cayenne pepper for a spicy kick.
- Stir the mixture until the ingredients are well combined and evenly distributed.
- Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together.
- Serve the egg salad on your choice of bread, crackers, or lettuce leaves. Alternatively, use it as a filling for wraps, sandwiches, or even stuffed tomatoes or avocado halves.
Notes
- Ensure to use fresh ingredients. This will make your meal a lot better.
- Use hard boiled eggs
- Try not to over mix the egg salad so that you don't get a mushy looking meal
- Sprinkle a little bit of lemon juice over the egg salad to keep it from browning.
Nutrition
Calories: 345.1kcal | Carbohydrates: 2.8g | Protein: 13.5g | Fat: 30.8g | Saturated Fat: 6.4g | Polyunsaturated Fat: 14.6g | Monounsaturated Fat: 8.6g | Trans Fat: 0.1g | Cholesterol: 383.8mg | Sodium: 408.2mg | Potassium: 204.2mg | Fiber: 0.8g | Sugar: 1.2g | Vitamin A: 955.6IU | Vitamin C: 1.9mg | Calcium: 70.5mg | Iron: 2.1mg