Pure Eggstacy Egg Salad

Elevate your classic egg salad game with "Pure Eggstacy Egg Salad"—a creamy, flavor-packed delight that’s as quick to make as it is satisfying. This recipe combines perfectly boiled eggs with a luscious blend of mayonnaise and Dijon mustard, enhanced by the crisp freshness of finely diced celery and red onion. Aromatic parsley adds a pop of color and brightness, while a sprinkle of paprika offers an optional smoky garnish. Ready in just 22 minutes, this egg salad is versatile enough to star in sandwiches, wraps, or as a dip for crackers. Whether enjoyed immediately or chilled for later, "Pure Eggstacy" is the ultimate go-to for a simple yet irresistible dish. Perfect for meal prep and brimming with protein, it’s a must-try for any egg salad lover!

Nutriscore Rating: 63/100

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 parsley, finely chopped
• 0.25 cup Celery, finely diced
• 2 tablespoons Red onion, finely diced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 0.25 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Place the eggs in a medium-sized saucepan and cover them with cold water until the water is about 1 inch above the eggs.

Step 2

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

Step 3

Prepare an ice bath by filling a large bowl with ice and water. Transfer the cooked eggs to the ice bath to cool for 5-7 minutes; this stops the cooking process and makes peeling easier.

Step 4

Peel the eggs under running cold water to remove the shells easily. Pat the eggs dry with a paper towel and chop them into small, uniform pieces.

Step 5

In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, parsley, celery, and red onion. Mix gently until well combined.

Step 6

Add the salt and black pepper to the egg mixture, adjusting seasoning to your preference. Stir again to distribute evenly.

Step 7

Transfer the egg salad to a serving dish and sprinkle with paprika if desired.

Step 8

Serve immediately as a filling for sandwiches, wraps, or alongside crackers. Alternatively, refrigerate for up to 3 days in an airtight container for later use.

Nutrition Facts

Serving size	(485.5g)

Amount per serving	% Daily Value*
Calories	1043.2

Total Fat 90.2g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat g
Cholesterol 1193.6mg	0%
Sodium 2179.5mg	0%
Total Carbohydrate 26.4g	0%
Dietary Fiber 2.2g	0%
Total Sugars 2.1g
Protein 37.0g	0%

Vitamin D 240IU	0%
Calcium 217.9mg	0%
Iron 6.9mg	0%
Potassium 688.3mg	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: 76.2%

Protein: 13.9%

Carbs: 9.9%