Special Egg Salad
Elevate your lunchtime game with this delightful Special Egg Salad recipe, a creamy and flavorful twist on a classic favorite! Made with perfectly cooked hard-boiled eggs, a touch of tangy Dijon mustard, and a zesty hint of fresh lemon juice, this recipe strikes a perfect balance between richness and brightness. Crunchy celery and red onion add satisfying texture, while fresh parsley and chives bring a burst of herbaceous freshness to every bite. Ready in just 20 minutes, this easy egg salad is perfect as a sandwich filler, cracker topping, or light side dish. Whether you’re meal-prepping for the week or bringing a dish to your next gathering, this egg salad is guaranteed to be a hit!
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Ingredients
- 6 pieces large eggs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery
- 2 tablespoons red onion
- 1 tablespoon fresh parsley
- 1 tablespoon fresh chives
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Place the 6 large eggs in a medium saucepan and cover them 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, cover the saucepan, remove it from the heat, and let the eggs sit for 10 minutes.
Step 3
While the eggs are cooking, finely dice the celery and red onion, and chop the fresh parsley and chives.
Step 4
After 10 minutes, carefully drain the hot water from the saucepan and transfer the eggs to a bowl filled with ice water. Let the eggs cool for 5 minutes.
Step 5
Peel the cooled eggs and chop them into bite-sized pieces. Place the chopped eggs in a large mixing bowl.
Step 6
Add the mayonnaise, Dijon mustard, diced celery, diced red onion, chopped parsley, chopped chives, lemon juice, salt, and black pepper to the bowl with the eggs.
Step 7
Gently mix all the ingredients together until well combined. Be careful not to mash the eggs excessively—you want the pieces to remain intact.
Step 8
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if desired.
Step 9
Serve immediately or refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together. It can be served as a filling for sandwiches, on crackers, or as a side salad.
Nutrition Facts
| Serving size | (362.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 464.9 |
| Total Fat 33.1g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1116mg | 0% |
| Sodium 1958.2mg | 0% |
| Total Carbohydrate 9.4g | 0% |
| Dietary Fiber 0.9g | 0% |
| Total Sugars 1.2g | |
| Protein 36.6g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 187.4mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 524.7mg | 0% |
Source of Calories