Egg Salad Filling

Creamy, tangy, and packed with fresh, vibrant flavors, this Egg Salad Filling is the ultimate classic recipe elevated with a modern twist. Made with perfectly cooked chopped eggs, a luscious blend of mayonnaise and Dijon mustard, and a splash of zesty lemon juice, this filling strikes the perfect balance of richness and brightness. The addition of finely diced celery, green onion, and fresh parsley adds delightful crunch and herbaceous notes, making every bite irresistibly flavorful. Ready in just 10 minutes of prep time, this easy recipe is ideal for sandwiches, wraps, or as an elegant topping for crackers. Perfect for meal prep or a quick lunch, this creamy egg salad is sure to become your go-to for a versatile, protein-packed dish. Don't forget a pinch of paprika for a final garnish!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

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

Directions

Step 1

Place the eggs in a single layer at the bottom of a saucepan. Cover them with cold water, ensuring the water is at least 1 inch above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.

Step 3

Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to make peeling easier.

Step 4

Peel the eggs and chop them into small, bite-sized pieces. Place the chopped eggs in a mixing bowl.

Step 5

Add the mayonnaise, Dijon mustard, lemon juice, diced celery, chopped green onion, parsley, salt, and black pepper to the bowl with the eggs.

Step 6

Gently stir the ingredients together until well combined. Taste and adjust seasoning as needed.

Step 7

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

Step 8

Serve the egg salad filling in sandwiches, wraps, or as a topping for crackers. Sprinkle with a pinch of paprika for garnish if desired.

Nutrition Facts

Serving size	394.6 grams (394.6g)

Amount per serving	% Daily Value*
Calories	879

Total Fat 75.20g	96%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 0.00g
Cholesterol 1176mg	392%
Sodium 1869mg	81%
Total Carbohydrate 19.90g	7%
Dietary Fiber 1.00g	4%
Total Sugars 0.50g
Protein 36.40g	73%

Vitamin D 240IU	1200%
Calcium 188mg	14%
Iron 7mg	37%
Potassium 516mg	11%

*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: 75.0%

Protein: 16.1%

Carbs: 8.8%