Eggstatic Egg Salad

Get ready to elevate your lunch game with this 'Eggstatic Egg Salad' recipe—a creamy, zesty, and irresistibly tangy twist on the classic egg salad! Featuring perfectly hard-boiled eggs, crunchy celery, and the bright flavors of fresh chives and lemon juice, this dish is brought to life with the richness of mayonnaise and Dijon mustard, while a touch of pickle relish adds just the right hint of sweetness. Ready in just 25 minutes, this quick and easy recipe is ideal for meal prep or a stress-free crowd-pleaser. Serve it chilled with your favorite toast, crackers, or over crisp greens for a versatile dish that’s packed with protein and bursting with fresh flavor. Perfect for picnics, potlucks, or a simple lunch at home, this egg salad will leave your taste buds—and your guests—completely egg-static!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 large hard-boiled eggs
• 0.33 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh chives
• 1 stalk celery
• 2 tablespoons pickle relish
• 1 teaspoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon paprika (optional for garnish)

Directions

Step 1

Place the eggs into a medium pot and cover with water until fully submerged. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 9-12 minutes depending on your desired yolk firmness.

Step 2

Drain the eggs and transfer them to a bowl filled with ice-cold water. Let them cool for 5-10 minutes, then carefully peel the eggs and set them aside.

Step 3

Chop the hard-boiled eggs into small chunks and transfer them to a large mixing bowl.

Step 4

Dice the celery into fine pieces and finely chop the fresh chives. Add these to the bowl with the eggs.

Step 5

In a separate small bowl, mix together the mayonnaise, Dijon mustard, pickle relish, lemon juice, salt, and black pepper until smooth and combined.

Step 6

Pour the dressing mixture over the chopped eggs and vegetables. Gently fold everything together with a spatula until evenly coated and creamy.

Step 7

Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired.

Step 8

Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Step 9

Serve chilled, garnished with a sprinkle of paprika (optional). Pair with toasted bread, crackers, or fresh greens as desired.

Nutrition Facts

Serving size	448.3 grams (448.3g)

Amount per serving	% Daily Value*
Calories	1074

Total Fat 90.10g	116%
Saturated Fat 14.80g	74%
Polyunsaturated Fat 5.50g
Cholesterol 1311mg	437%
Sodium 2347mg	102%
Total Carbohydrate 30.50g	11%
Dietary Fiber 1.00g	4%
Total Sugars 9.70g
Protein 37.60g	75%

Vitamin D 300IU	1500%
Calcium 156mg	12%
Iron 6mg	31%
Potassium 461mg	10%

*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: 74.9%

Protein: 13.9%

Carbs: 11.3%