Egg Salad for Sandwiches and More

Elevate your lunchtime game with this classic and creamy Egg Salad for Sandwiches and More, a perfect balance of rich flavors and vibrant textures. Made with tender hard-boiled eggs, crunchy celery, zesty red onion, and fresh parsley, this recipe is tied together with a tangy blend of mayonnaise, Dijon mustard, and a splash of lemon juice for a refreshing twist. Ready in just 25 minutes, it's incredibly versatile—spread it on fluffy bread for a satisfying sandwich, spoon it into wraps, or pair it with crackers for a crowd-pleasing appetizer. Quick, easy, and packed with protein, this egg salad recipe is sure to become a staple in your kitchen.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.33 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1 stalk celery
• 2 tablespoons red onion
• 1 tablespoon fresh parsley
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Place 6 large eggs in a single layer at the bottom of a saucepan. Cover them with cold water, ensuring there is about 1 inch of water above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once it begins to boil, cover the saucepan, remove it from heat, and let the eggs sit for 10 minutes.

Step 3

While the eggs are resting, fill a large bowl with ice water. After 10 minutes have passed, transfer the eggs to the ice water bath to cool completely (about 5 minutes).

Step 4

Peel the eggs and chop them into small, bite-sized pieces. Transfer the chopped eggs into a large mixing bowl.

Step 5

Finely dice 1 stalk of celery, 2 tablespoons of red onion, and 1 tablespoon of fresh parsley. Add them to the bowl with the eggs.

Step 6

In a small bowl, combine 0.33 cup of mayonnaise, 1 tablespoon of dijon mustard, and 1 teaspoon of lemon juice. Mix well until smooth.

Step 7

Pour the mayonnaise mixture over the chopped eggs and vegetables. Add 0.25 teaspoon of salt and 0.25 teaspoon of black pepper. Gently stir everything together until evenly combined.

Step 8

Taste the egg salad and adjust seasoning as needed. If desired, add more salt, pepper, or lemon juice to taste.

Step 9

Serve immediately or refrigerate for an hour to let the flavors meld together. Use as a filling for sandwiches, wraps, or serve with crackers.

Nutrition Facts

Serving size	(438.7g)

Amount per serving	% Daily Value*
Calories	1033.8

Total Fat 90.1g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1193.6mg	0%
Sodium 1549.2mg	0%
Total Carbohydrate 24.9g	0%
Dietary Fiber 0.8g	0%
Total Sugars 1.2g
Protein 36.5g	0%

Vitamin D 240IU	0%
Calcium 185.9mg	0%
Iron 6.4mg	0%
Potassium 520.7mg	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: 76.8%

Protein: 13.8%

Carbs: 9.4%