Vegetarian Classic Boiled Egg Salad

Elevate your lunch game with this Vegetarian Classic Boiled Egg Salad, a timeless recipe that's easy to make and irresistibly satisfying. Perfectly cooked hard-boiled eggs are combined with a creamy dressing of tangy Dijon mustard, zesty lemon juice, and rich mayonnaise, then folded together with crisp celery, sharp red onion, and fresh parsley for a refreshing crunch. Seasoned to perfection with salt and black pepper, this salad is served on whole grain bread layered with crisp lettuce, creating the ultimate protein-packed sandwich or light meal. Ready in just under 30 minutes and ideal for make-ahead lunches, picnics, or even a quick dinner, this versatile egg salad is a vegetarian favorite that’s perfect for healthy and flavorful eating.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 piece celery stalk
• 0.25 cup red onion
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 pieces lettuce leaves
• 4 slices whole grain bread

Directions

Step 1

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

Step 2

Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.

Step 3

While the eggs are resting, finely chop the celery stalk, red onion, and fresh parsley. Set these aside.

Step 4

After the eggs are done, drain the hot water and run cold water over them until they are cool enough to handle. Peel the eggs and roughly chop them.

Step 5

In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth.

Step 6

Add the chopped eggs, celery, red onion, and parsley to the mayonnaise mixture. Stir gently to combine, ensuring the eggs are well coated.

Step 7

Season the salad with salt and black pepper, adjusting to taste.

Step 8

Serve the egg salad on top of whole grain bread slices lined with fresh lettuce leaves.

Step 9

For a more substantial meal, serve additional salad portions on the side.

Nutrition Facts

Serving size	(673.2g)

Amount per serving	% Daily Value*
Calories	1671.4

Total Fat 124.8g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 2.3g
Cholesterol 1233.6mg	0%
Sodium 2732.9mg	0%
Total Carbohydrate 90.2g	0%
Dietary Fiber 11.0g	0%
Total Sugars 10.7g
Protein 53.8g	0%

Vitamin D 240IU	0%
Calcium 341.1mg	0%
Iron 10.1mg	0%
Potassium 984.4mg	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: 66.1%

Protein: 12.7%

Carbs: 21.2%