Tangy Egg Salad Spread

Brighten up your lunch menu with this irresistible Tangy Egg Salad Spread, a zesty twist on a classic favorite! Featuring perfectly hard-boiled eggs folded into a creamy blend of mayonnaise, Greek yogurt, and a splash of lemon juice, this spread is elevated by the crunch of diced dill pickles and finely chopped red onion. A hint of yellow mustard and a dash of paprika bring a tangy depth of flavor, while fresh parsley adds a vibrant touch. Ready in just 22 minutes, this versatile egg salad is perfect as a sandwich filling, a dip for crackers, or a light topping for lettuce wraps. Whether you're whipping up a quick lunch or impressing your picnic guests, this protein-packed recipe is guaranteed to delight with its rich, zippy flavor profile!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 1.5 teaspoons yellow mustard
• 1 tablespoon lemon juice
• 3 tablespoons dill pickles, diced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

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

Step 3

Carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes to stop the cooking process.

Step 4

Peel the eggs and chop them into small, bite-sized pieces.

Step 5

In a large mixing bowl, combine the mayonnaise, Greek yogurt, yellow mustard, and lemon juice. Mix until smooth and creamy.

Step 6

Add the chopped eggs, dill pickles, red onion, parsley, paprika, salt, and black pepper to the bowl. Gently fold the ingredients together until evenly mixed.

Step 7

Taste the egg salad and adjust seasoning, if needed. Add more salt, lemon juice, or mustard to suit your preference.

Step 8

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

Step 9

Serve as a spread on bread, crackers, or in lettuce wraps as desired.

Nutrition Facts

Serving size	471.9 grams (471.9g)

Amount per serving	% Daily Value*
Calories	809

Total Fat 62.30g	80%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 0.00g
Cholesterol 1162mg	387%
Sodium 2351mg	102%
Total Carbohydrate 18.30g	7%
Dietary Fiber 1.70g	6%
Total Sugars 3.90g
Protein 40.80g	82%

Vitamin D 246IU	1230%
Calcium 217mg	17%
Iron 6mg	35%
Potassium 594mg	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: 70.3%

Protein: 20.5%

Carbs: 9.2%