How To Make Classic Egg Salad
This classic egg salad dish is elegantly simple with a touch of traditional. It’s deliciously flavored, brightly colored, and can be made in under one hour.
Serves:
Ingredients
- 8large eggs,steamed or hard boiled
- 6tbspmayonnaise
- 1tbsplemon juice,fresh
- 2tspdijon mustard
- 1celery stalk,diced small, heaping ⅓ cup
- ¼cupgreen onions,chopped
- 1½tbspfresh parsley,minced
- paprika
- salt and freshly ground black pepper
Instructions
Steamed Eggs:
-
Steam the eggs by filling a large saucepan or pot with about 1 inch of water. Place a steamer basket in a pan.
-
Bring the water to a boil over medium-high heat, then carefully add the eggs using a tong.
-
Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes until the eggs are fully cooked through.
Hard-Boiled Eggs:
-
Place the eggs in a pot, then cover with cool water by about 2-inches.
-
Bring to a boil over medium-high heat, then let the eggs boil for 6 to 7 minutes until fully cooked through.
Egg Salad:
-
Immediately transfer the steamed or hardboiled eggs to a bowl of ice water for 2 to 3 minutes.
-
Peel the eggs then let cool through in fridge.
-
In a large mixing bowl, stir together the mayonnaise, lemon juice, Dijon mustard, celery, green onions, parsley, and season with salt and pepper to taste.
-
Chop the eggs small, then add to the mixing bowl along with the dressing mixture. Season with salt and pepper to taste, then toss the mixture well.
-
Serve in bread sprinkled lightly with paprika, and enjoy!
Nutrition
- Calories: 300.41kcal
- Fat: 26.33g
- Saturated Fat: 5.64g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.90g
- Polyunsaturated Fat: 11.95g
- Carbohydrates: 2.25g
- Fiber: 0.59g
- Sugar: 0.78g
- Protein: 12.94g
- Cholesterol: 380.45mg
- Sodium: 339.71mg
- Calcium: 70.23mg
- Potassium: 202.69mg
- Iron: 2.04mg
- Vitamin A: 171.57µg
- Vitamin C: 4.86mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
