Al's Egg Salad

Elevate your classic sandwich game with Al’s Egg Salad—a creamy, flavor-packed twist on a timeless favorite! This quick and easy recipe combines perfectly hard-boiled eggs with a zesty dressing of mayonnaise, Dijon mustard, and fresh lemon juice for a tangy kick. Crunchy celery, aromatic green onions, and vibrant parsley add texture and brightness, while a dash of optional smoked paprika provides a subtle smoky depth. Ready in just 20 minutes, this versatile egg salad is perfect for sandwiches, crackers, or lettuce wraps. Whether served chilled at lunch or as a picnic staple, Al’s Egg Salad is a crowd-pleaser that never disappoints.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 0.333 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 piece celery stalk
• 2 pieces green onion (scallion)
• 2 tablespoons fresh parsley
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon smoked paprika (optional)

Directions

Step 1

Place the eggs in a single layer in a medium saucepan and cover with water, ensuring the water level is about 1 inch above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes.

Step 3

While the eggs are cooking, finely dice the celery stalk, slice the green onions thinly, and chop the parsley. Set aside.

Step 4

Prepare an ice bath by filling a large bowl with water and ice. When the eggs are done, transfer them immediately to the ice bath to cool for about 5 minutes.

Step 5

Once the eggs are cool, gently crack and peel the shells. Rinse the eggs if needed to remove any shell fragments, and then pat them dry.

Step 6

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

Step 7

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth. (Optional: stir in smoked paprika for a hint of smoky flavor.)

Step 8

Pour the dressing over the chopped eggs and gently fold together with a spatula until evenly coated.

Step 9

Add the diced celery, sliced green onions, and chopped parsley to the egg mixture. Stir gently to incorporate evenly.

Step 10

Taste the egg salad and adjust seasoning if needed. Add more salt, pepper, or lemon juice to taste.

Step 11

Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld. Al's Egg Salad can be served on bread, croissants, lettuce wraps, or with crackers.

Nutrition Facts

Serving size	(480.1g)

Amount per serving	% Daily Value*
Calories	1049.7

Total Fat 90.8g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1194.4mg	0%
Sodium 1284.5mg	0%
Total Carbohydrate 26.9g	0%
Dietary Fiber 2.0g	0%
Total Sugars 1.6g
Protein 37.4g	0%

Vitamin D 240IU	0%
Calcium 215.1mg	0%
Iron 7.4mg	0%
Potassium 675.1mg	0%

*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: 76.1%

Protein: 13.9%

Carbs: 10.0%