Garden Vegetable Egg Salad

Packed with vibrant, garden-fresh vegetables, this Garden Vegetable Egg Salad is a refreshing twist on the classic egg salad recipe. Featuring perfectly boiled eggs, crunchy celery, sweet carrots, crisp red bell pepper, and a hint of green onion, this dish is brought to life with a creamy dressing of mayonnaise, Dijon mustard, and a splash of zesty lemon juice. Fresh parsley adds an herbaceous finish, while the balance of salt and pepper ties it all together. Ready in just 25 minutes, this wholesome, protein-rich salad is perfect for sandwiches, wraps, or as a topping for a crisp bed of lettuce. Whether you’re meal prepping or whipping up a quick lunch, this nutritious and flavorful recipe will bring a burst of garden goodness to your plate.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.25 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 2 stalks celery
• 1 medium carrot
• 0.5 red bell pepper
• 2 stalks green onion
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat.

Step 2

Once the water starts boiling, cover the pot, remove it from the heat, and let the eggs sit for 10 minutes to cook fully.

Step 3

While the eggs are resting, prepare the vegetables. Finely dice the celery, carrot, red bell pepper, and green onions. Chop the parsley and set everything aside.

Step 4

After 10 minutes, drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes. Once cooled, peel the eggs and chop them into bite-sized pieces.

Step 5

In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Whisk together until smooth and creamy.

Step 6

Add the chopped eggs and prepared vegetables (celery, carrot, red bell pepper, green onions, and parsley) to the bowl. Gently fold everything together until evenly combined. Be careful not to mash the eggs too much.

Step 7

Taste the egg salad and adjust the seasoning with additional salt or pepper if needed.

Step 8

Serve immediately on bread, in wraps, over a bed of lettuce, or store in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	565.7 grams (565.7g)

Amount per serving	% Daily Value*
Calories	952

Total Fat 75.10g	96%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 0.00g
Cholesterol 1175mg	392%
Sodium 2155mg	94%
Total Carbohydrate 26.50g	10%
Dietary Fiber 4.60g	16%
Total Sugars 6.50g
Protein 39.80g	80%

Vitamin D 246IU	1230%
Calcium 235mg	18%
Iron 7mg	38%
Potassium 904mg	19%

*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: 71.8%

Protein: 16.9%

Carbs: 11.3%