Classic Egg Salad Recipe
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5.0
18 reviews
Excellent
Classic Egg Salad Recipe
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Classic egg salad recipe never gets old. This picnic-perfect recipe is made using hard-boiled eggs, mayonnaise, mustard, celery, onions, chives, dill, and paprika. It's my favorite summer salad that's packed with protein and nutrients, along with wonderful flavors too!
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Ingredients
- 6 hard boiled eggs
- ¾ cup mayonnaise for best results use full fat mayonnaise
- ½ teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- salt and pepper to taste
- ½ red onion finely chopped
- 1 celery stalk diced fine
- ¼ cup Dill finely chopped
- 2 tablespoons parsley finely chopped
- ¼ cup chives finely chopped
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Instructions
- Carefully place eggs in a pan, and pour room temperature water until eggs are fully immersed in water.
- Bring it to a boil on medium-low heat and let eggs cook for 8 to 10 minutes.
- Drain eggs immediately and immerse them in ice cold water bath for 5 to 8 minutes.
- Peel the skin off.
- Coarsely chop hard-boiled eggs.
- In a small bowl add mayonnaise, Dijon mustard, minced garlic(optional), ground pepper, salt, smoked paprika, and lemon juice. Whisk well until combined.
- To chopped eggs, add diced red onions, celery, dill, parsley, chives and the dressing. Mix well.
- Serve it as a salad or spread it over the bread as a sandwich for a low-carb lunch/dinner.
Notes
- Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Highly recommend you use organic free-range eggs. Add a teaspoon of baking soda or white vinegar to the boiling water to avoid cracking of eggs. Use good quality mayonnaise for the best taste. You can add more mayonnaise for creamier salad, or reduce the amount to make it less creamier. Feel free to use ½ plain Greek yogurt and ½ full-fat mayonnaise if you like. Coarsely chop the egg white and yolk, so the salad has a texture in its bite. You can use a pastry cutter to chop the eggs. The recipe can be easily doubled to make more. Feel free to add extra add-ons for added taste and texture. Extra add-ons like capers, hot sauce, sweet pickles (chopped), cooked and crumbled crispy bacon, pimientos, pickled cucumbers, and even chunks of canned tuna.
- Highly recommend you use organic free-range eggs.
- Add a teaspoon of baking soda or white vinegar to the boiling water to avoid cracking of eggs.
- Use good quality mayonnaise for the best taste. You can add more mayonnaise for creamier salad, or reduce the amount to make it less creamier.
- Feel free to use ½ plain Greek yogurt and ½ full-fat mayonnaise if you like.
- Coarsely chop the egg white and yolk, so the salad has a texture in its bite. You can use a pastry cutter to chop the eggs.
- The recipe can be easily doubled to make more.
- Feel free to add extra add-ons for added taste and texture. Extra add-ons like capers, hot sauce, sweet pickles (chopped), cooked and crumbled crispy bacon, pimientos, pickled cucumbers, and even chunks of canned tuna.
Nutrition Information
Show Details
Serving
3servings
Calories
223kcal
(11%)
Carbohydrates
5g
(2%)
Protein
14g
(28%)
Fat
53g
(82%)
Saturated Fat
10g
(50%)
Cholesterol
397mg
(132%)
Sodium
496mg
(21%)
Potassium
212mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1557IU
(31%)
Vitamin C
12mg
(13%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 3servings | |
| Calories | 223kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 53g | 82% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 397mg | 132% |
| Sodium | 496mg | 21% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1557IU | 31% |
| Vitamin C | 12mg | 13% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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