Egg Salad for a Crowd

Perfect for potlucks, picnics, or family gatherings, this "Egg Salad for a Crowd" recipe is a creamy, flavorful dish that’s sure to please a hungry group. Made with 18 hard-boiled eggs, tangy Dijon mustard, and a touch of white vinegar for a subtle zing, this large-batch egg salad is packed with texture and freshness from finely diced celery, red onion, and a sprinkle of fresh parsley and chives. Paprika adds a gentle smokiness, while a rich mayonnaise dressing ties it all together. Ready in just 40 minutes, including prep and cooking time, this egg salad is best served chilled for optimal flavor. Whether you’re serving it as a sandwich filling, a topping for crackers, or a hearty side dish, this recipe is a crowd-pleaser that’s both versatile and irresistible!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

Ingredients

• 18 large Eggs
• 1.5 cups Mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons (chopped) Fresh parsley
• 2 tablespoons (chopped) Fresh chives
• 0.5 cup (finely diced) Red onion
• 1 cup (finely diced) Celery
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon White vinegar

Directions

Step 1

Place the eggs in a large pot and cover them with water, ensuring there is about an inch of water above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat, cover it with a lid, and let the eggs sit for 10 minutes.

Step 3

Prepare an ice bath by filling a large bowl with ice and water. Transfer the eggs to the ice bath immediately after the 10-minute resting period to cool them down and stop the cooking process.

Step 4

Once cool, peel the eggs and roughly chop them into small pieces. Place the chopped eggs in a large mixing bowl.

Step 5

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika.

Step 6

Add the finely diced celery, red onion, chopped parsley, and chives to the chopped eggs in the mixing bowl. Pour the prepared dressing over the top.

Step 7

Using a large spoon or spatula, gently fold the ingredients together until everything is thoroughly combined. Taste the egg salad and adjust the seasoning if needed.

Step 8

Cover the bowl with plastic wrap or transfer the egg salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together.

Step 9

Serve the egg salad chilled. It can be used to make sandwiches, wraps, or served as a side dish or dip.

Nutrition Facts

Serving size	1516.9 grams (1516.9g)

Amount per serving	% Daily Value*
Calories	4011

Total Fat 351.10g	450%
Saturated Fat 51.80g	259%
Polyunsaturated Fat 0.10g
Cholesterol 3701mg	1234%
Sodium 5260mg	229%
Total Carbohydrate 91.50g	33%
Dietary Fiber 5.00g	18%
Total Sugars 8.60g
Protein 115.70g	231%

Vitamin D 738IU	3690%
Calcium 602mg	46%
Iron 18mg	100%
Potassium 1851mg	39%

*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: 79.2%

Protein: 11.6%

Carbs: 9.2%