Egg Salad Plus

Elevate your classic egg salad game with "Egg Salad Plus," a vibrant and flavorful twist on the beloved dish. This recipe combines the creamy comfort of perfectly boiled eggs with the crunch of finely diced celery and red onion, while Dijon mustard, fresh parsley, and a hint of lemon juice add zesty depth. The real star? Creamy avocado folded in for a satisfying texture and burst of healthy fats. Seasoned with paprika, salt, and black pepper, this versatile salad works beautifully as a standalone dish, atop crisp romaine lettuce leaves, or nestled between slices of hearty whole grain bread. Ready in just 22 minutes, "Egg Salad Plus" is a quick, protein-packed meal that's perfect for lunch, brunch, or any time you crave something deliciously wholesome.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 large eggs
• 4 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 celery stalk, finely diced
• 0.25 cup red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon paprika
• 1 avocado, diced
• 4 romaine lettuce leaves (optional, for serving)
• 4 slices whole grain bread or crackers (optional, for serving)

Directions

Step 1

Place the eggs in a medium-sized saucepan and add water until the eggs are fully submerged. Bring the water to a boil over medium-high heat.

Step 2

Once the water reaches a rolling boil, remove the pan from the heat, cover it with a lid, and let the eggs sit for 10 minutes.

Step 3

After 10 minutes, gently transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once they are cool enough to handle.

Step 4

Chop the peeled eggs into small, bite-sized pieces and place them in a mixing bowl.

Step 5

Add the mayonnaise, Dijon mustard, diced celery, red onion, parsley, and lemon juice to the bowl with the eggs. Stir gently to combine.

Step 6

Season the mixture with salt, black pepper, and paprika, then stir again until evenly blended.

Step 7

Gently fold in the diced avocado, being careful not to mash it too much.

Step 8

Serve the egg salad on its own, spooned over romaine lettuce leaves, or as a sandwich filling with whole grain bread or crackers.

Step 9

Enjoy your Egg Salad Plus fresh! Store any leftovers in an airtight container in the refrigerator for up to two days.

Nutrition Facts

Serving size	1206 grams (1206.0g)

Amount per serving	% Daily Value*
Calories	1673

Total Fat 106.20g	136%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 0.00g
Cholesterol 1176mg	392%
Sodium 2878mg	125%
Total Carbohydrate 131.60g	48%
Dietary Fiber 32.30g	115%
Total Sugars 14.60g
Protein 65.50g	131%

Vitamin D 240IU	1200%
Calcium 523mg	40%
Iron 18mg	98%
Potassium 2314mg	49%

*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: 54.8%

Protein: 15.0%

Carbs: 30.2%