Blue Ribbon Egg Salad

Elevate your lunchtime staple with this award-worthy Blue Ribbon Egg Salad recipe, a creamy, tangy, and flavor-packed twist on the classic dish. Perfectly cooked eggs form the foundation, combined with a luscious dressing of mayonnaise, Dijon mustard, and a hint of fresh lemon juice for a bright, zesty kick. Crisp celery, vibrant green onion, and fresh parsley add a delightful crunch and herbaceous notes, while a dash of optional paprika makes for a visually stunning garnish. Ready in just 20 minutes, this easy egg salad is perfect for sandwiches, crackers, or as a light, protein-packed topping for a fresh bed of greens. Whether you're meal prepping or hosting a brunch, this crowd-pleasing recipe is bound to impress!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup celery, finely diced
• 2 tablespoons green onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 0.25 teaspoon paprika (optional, for garnish)

Directions

Step 1

Place the eggs in a medium-sized saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.

Step 2

Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10 minutes.

Step 3

While the eggs are resting, prepare an ice bath by filling a large bowl with ice water.

Step 4

After the 10 minutes are up, transfer the eggs to the ice bath to cool completely, about 5 minutes. This makes peeling them easier.

Step 5

Peel the cooled eggs and chop them into small, bite-sized pieces. Transfer the chopped eggs to a mixing bowl.

Step 6

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.

Step 7

Add the dressing to the chopped eggs and gently fold to coat. Be careful not to mash the eggs too much.

Step 8

Stir in the diced celery, green onion, and fresh parsley. Taste and adjust seasoning if necessary.

Step 9

Cover and refrigerate the egg salad for at least 30 minutes to let the flavors meld together.

Step 10

Serve chilled. Optionally, sprinkle with a pinch of paprika for garnish. The egg salad can be enjoyed in a sandwich, with crackers, or on a bed of lettuce.

Nutrition Facts

Serving size	519.5 grams (519.5g)

Amount per serving	% Daily Value*
Calories	1332

Total Fat 119.60g	153%
Saturated Fat 16.90g	85%
Polyunsaturated Fat 0.00g
Cholesterol 1234mg	411%
Sodium 2272mg	99%
Total Carbohydrate 33.50g	12%
Dietary Fiber 2.00g	7%
Total Sugars 1.60g
Protein 36.90g	74%

Vitamin D 240IU	1200%
Calcium 217mg	17%
Iron 7mg	38%
Potassium 687mg	15%

*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.

Source of Calories

Fat: 79.3%

Protein: 10.9%

Carbs: 9.9%