Perfect Egg Salad

Creamy, tangy, and bursting with fresh herbs, this Perfect Egg Salad is the ultimate go-to recipe for a quick, satisfying meal. Made with perfectly boiled eggs, a touch of Dijon mustard, and a hint of lemon juice, this egg salad strikes the perfect balance of flavor and texture. Fresh chives and parsley add a refreshing herbal kick, while a sprinkle of optional paprika gives it a vibrant finish. Ready in just 20 minutes, this easy egg salad recipe is perfect for sandwiches, crackers, or a simple salad topping. Whether you’re prepping lunch for the week or whipping up a light dinner, this classic dish is sure to impress. Perfect for egg salad enthusiasts and fans of quick, protein-packed recipes!

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 pieces Large eggs
• 0.33 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons Fresh chives, finely chopped
• 1 tablespoon Fresh parsley, finely chopped
• 1 teaspoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Place the eggs in a single layer in a medium-sized saucepan and cover them with water, ensuring the water is at least 1 inch above the eggs.

Step 2

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

Step 3

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

Step 4

After the eggs have cooked, transfer them immediately to the ice bath to cool for at least 5 minutes. This will make peeling easier.

Step 5

Peel the eggs gently under running water and pat them dry with a paper towel.

Step 6

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

Step 7

In a small bowl, stir together the mayonnaise, Dijon mustard, chives, parsley, lemon juice, salt, and black pepper.

Step 8

Add the mayonnaise mixture to the chopped eggs in the mixing bowl. Gently fold the ingredients together until evenly combined, being careful not to mash the eggs too much.

Step 9

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

Step 10

Serve the egg salad immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Step 11

Optional: Sprinkle a pinch of paprika on top for a pop of color before serving. Enjoy on sandwiches, crackers, or as a salad topping!

Nutrition Facts

Serving size	(410.1g)

Amount per serving	% Daily Value*
Calories	1026.1

Total Fat 90.1g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1193.6mg	0%
Sodium 2129.7mg	0%
Total Carbohydrate 23.0g	0%
Dietary Fiber 0.8g	0%
Total Sugars 0.2g
Protein 36.4g	0%

Vitamin D 240IU	0%
Calcium 183.7mg	0%
Iron 6.7mg	0%
Potassium 482.7mg	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: 77.3%

Protein: 13.9%

Carbs: 8.8%