Egg Salad My Way

Elevate your lunchtime routine with "Egg Salad My Way," a creamy and flavorful twist on the classic egg salad recipe. Featuring perfectly hard-boiled eggs combined with tangy Dijon mustard, zesty lemon juice, and a touch of finely diced celery and red onion for crunch, this dish bursts with fresh flavors. A sprinkle of chopped parsley adds a touch of herbaceous brightness, while a hint of paprika lends optional smokiness for the perfect garnish. Ready in under 30 minutes, this versatile recipe is perfect as a sandwich filling, a cracker topping, or served over crisp greens for a light, satisfying meal. Whether you're meal prepping for the week or craving a simple yet sophisticated lunch, "Egg Salad My Way" is your go-to choice for a protein-packed dish that doesn’t skimp on flavor.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 0.25 cups mayonnaise
• 1 tablespoons Dijon mustard
• 1 tablespoons fresh parsley, finely chopped
• 2 stalks celery, finely diced
• 2 tablespoons red onion, finely diced
• 1 teaspoons lemon juice
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 teaspoons paprika (optional, for garnish)

Directions

Step 1

Place the eggs in a single layer at the bottom of a medium saucepan. Add enough water to cover the eggs by about 1 inch.

Step 2

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

Step 3

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

Step 4

After 12 minutes, transfer the eggs from the saucepan to the ice bath. Let them cool for 5 minutes to stop the cooking process and make peeling easier.

Step 5

Peel the eggs under cool running water and pat them dry. Chop the eggs into small, bite-sized pieces and transfer them to a medium mixing bowl.

Step 6

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

Step 7

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

Step 8

If desired, sprinkle a pinch of paprika over the top for garnish.

Step 9

Serve immediately as a sandwich filling, on crackers, or over a bed of fresh greens. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	488.5 grams (488.5g)

Amount per serving	% Daily Value*
Calories	910

Total Fat 76.50g	98%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 0.00g
Cholesterol 1175mg	392%
Sodium 2151mg	94%
Total Carbohydrate 23.70g	9%
Dietary Fiber 2.80g	10%
Total Sugars 2.60g
Protein 37.10g	74%

Vitamin D 240IU	1200%
Calcium 219mg	17%
Iron 7mg	39%
Potassium 725mg	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: 73.9%

Protein: 15.9%

Carbs: 10.2%