Herbed Egg Salad
User Reviews
5
Herbed Egg Salad
Description
The Herbed Egg Salad recipe combines large boiled eggs chopped and gently mixed with mayonnaise and Dijon mustard for creaminess and tang. Fresh cilantro and parsley add bright herbal flavors while finely chopped red onion, capers, and celery introduce crunch and a hint of briny tang. The mixture is seasoned simply with salt and pepper, allowing the ingredients' freshness to shine.
This egg salad pairs naturally with pumpernickel bread and crisp lettuce, making it a satisfying sandwich option. Its texture balances softness with gentle crunch, and the herbs prevent monotony by adding a fresh dimension. Preparing the eggs with an ice bath post-boiling helps with easy peeling and retains desired texture.
Leftover egg salad should be stored in an airtight container in the refrigerator and consumed within 3 to 4 days. Freezing is not recommended as it affects texture. The recipe yields enough to serve multiple sandwiches or as a salad accompaniment.
Ingredients
- 6 egg boiled, peeled, and chopped, large
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 tablespoon cilantro finely chopped, fresh
- 1 tablespoon parsley finely chopped, fresh
- 2 tablespoons red onion finely chopped
- 1 tablespoon capers drained and finely chopped
- 1 rib celery finely chopped
- lettuce
- 8 lices pumpernickel bread
Instructions
- Place the eggs in a medium saucepan with just enough water to cover.
- Bring to a boil, cover the pan and remove from the heat. Let the eggs stand for 7 minutes.
- Drain the warm water and cover the eggs with cold water and ice. Let stand for 2-3 minutes. Drain the water and ice.
- Cover the pan and shake the eggs in the empty pan to crack the shells. Peel and chop the eggs and set aside.
- Combine the mayonnaise, mustard, salt, pepper, cilantro, parsley, red onion, capers and celery in a medium bowl. Add the chopped eggs and gently mix until combined.
- Serve with lettuce on pumpernickel bread.
Notes
- Store leftovers in an airtight container in the refrigerator; best within 3 to 4 days.
- Egg salad is not recommended to freeze due to texture changes.
- An ice bath after boiling helps peel eggs easily while preserving texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 249mg | 83% |
| Sodium | 781mg | 33% |
| Potassium | 250mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
