Dressed Egg Salad

Elevate your lunch game with this vibrant and flavorful Dressed Egg Salad, a fresh twist on a classic recipe. Made with perfectly boiled eggs, creamy mayonnaise, and a bold kick of Dijon mustard, this dish is complemented by the brightness of freshly chopped parsley, chives, and a splash of lemon juice. Crunchy celery, zippy red onion, and a subtle balance of salt and pepper add layers of texture and taste, ensuring every bite is satisfying. Quick and easy to prepare in just 22 minutes, this versatile egg salad is perfect as a sandwich filling, a wrap, or served atop crisp lettuce. Whether you're hosting a gathering or meal prepping for the week, this delightful egg salad is a timeless option that's sure to impress.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 large Eggs
• 1/3 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons (chopped) Fresh parsley
• 2 tablespoons (chopped) Fresh chives
• 1 teaspoon Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 stalk (finely diced) Celery
• 2 tablespoons (finely diced) Red onion

Directions

Step 1

Place the 6 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10-12 minutes.

Step 3

While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water.

Step 4

Once the eggs are done, transfer them to the ice bath using a slotted spoon. Let them cool for about 5 minutes.

Step 5

Peel the eggs under cool running water, then pat them dry with a paper towel.

Step 6

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

Step 7

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, chopped chives, lemon juice, salt, and black pepper until smooth and combined.

Step 8

Add the finely diced celery and red onion to the chopped eggs in the mixing bowl.

Step 9

Pour the mayonnaise mixture over the eggs and gently fold everything together until well combined.

Step 10

Taste and adjust the seasoning if needed, adding more salt or pepper to your preference.

Step 11

Serve immediately on toasted bread, in wraps, or over a bed of lettuce. Alternatively, refrigerate for up to 2 days in an airtight container.

Nutrition Facts

Serving size	(447.8g)

Amount per serving	% Daily Value*
Calories	1054.1

Total Fat 89.2g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1194.4mg	0%
Sodium 2149.8mg	0%
Total Carbohydrate 21.5g	0%
Dietary Fiber 1.0g	0%
Total Sugars 2.4g
Protein 38.4g	0%

Vitamin D 246IU	0%
Calcium 194.2mg	0%
Iron 6.0mg	0%
Potassium 560.3mg	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: 77.0%

Protein: 14.7%

Carbs: 8.3%