Egg Salad Ii

Creamy, tangy, and packed with fresh herbs, Egg Salad II is a quick and easy recipe that elevates the classic egg salad with a gourmet twist. Featuring perfectly cooked hard-boiled eggs, crunchy celery, and zesty green onions, this recipe is dressed in a smooth blend of mayonnaise, Dijon mustard, white vinegar, and a hint of paprika for a bold yet balanced flavor. Fresh parsley adds an aromatic touch, while just the right amount of salt and pepper enhances every bite. Ready in under 30 minutes, this versatile dish is perfect for making sandwiches, wraps, or serving as a light and satisfying salad. Ideal for lunch, picnics, or meal prep, this creamy egg salad is a must-try for anyone craving comfort food with a fresh, flavorful kick.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1 stalk celery
• 2 stalks green onions
• 2 tablespoons parsley, fresh
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon paprika

Directions

Step 1

Place the eggs in a single layer in a large saucepan and add enough water to cover them by about 1 inch. Bring the water to a boil over medium-high heat.

Step 2

Once the water reaches a rapid boil, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 10-12 minutes.

Step 3

Carefully drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and set them aside.

Step 4

Dice the peeled eggs into small chunks and transfer them to a mixing bowl.

Step 5

Finely chop the celery, green onions, and parsley. Add them to the bowl with the eggs.

Step 6

In a separate small bowl, combine the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika. Mix until smooth and well combined.

Step 7

Pour the dressing over the diced eggs and chopped vegetables. Gently fold everything together using a spatula until evenly coated.

Step 8

Taste and adjust seasonings if needed. Add more salt, pepper, or mustard for your desired flavor.

Step 9

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

Step 10

Serve chilled on bread, in wraps, with crackers, or enjoy on its own. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	493.7 grams (493.7g)

Amount per serving	% Daily Value*
Calories	1343

Total Fat 118.00g	151%
Saturated Fat 17.20g	86%
Polyunsaturated Fat 0.00g
Cholesterol 1234mg	411%
Sodium 2245mg	98%
Total Carbohydrate 29.40g	11%
Dietary Fiber 1.60g	6%
Total Sugars 2.10g
Protein 38.70g	77%

Vitamin D 246IU	1230%
Calcium 216mg	17%
Iron 7mg	38%
Potassium 622mg	13%

*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: 79.6%

Protein: 11.6%

Carbs: 8.8%