Perfect Egg Salad
This deli-worthy egg salad is deliciously creamy with the perfect balance of flavors and textures!
Ingredients
- 8 large eggs
- 1/3 cup finely chopped celery
- 3 tablespoons chopped green onions/scallions (can substitute red onion and/or chives)
- 1 tablespoon chopped parsley (and/or fresh dill)
- 1/3 cup quality mayonnaise
- 2-3 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place the eggs in a saucepan covered by an inch of water and bring it to a rolling boil. Cover the pan, remove it from the heat and let it sit for 10-12 minutes. Drain the water and place the eggs in an ice bath to cool. Peel and discard the shells. Cut the eggs in half, scoop out the yolks and set aside. Dice the egg whites.In a medium-sized mixing bowl, mash the egg yolks with the mayonnaise, mustard, lemon juice, salt, pepper and paprika. Add more salt and pepper to taste. Gently stir in the egg whites, celery, green onions and parsley until everything is coated and equally distributed. If the mixture is too dry, add some more mayonnaise. Cover the bowl and let the egg salad chill in the fridge for at least 1-2 hours before serving to allow the flavors to meld. Serve on a bed of lettuce as a salad, with crackers, on toast, or as a filling for sandwiches, croissants or wraps with some lettuce. Makes 4 generous servings.
Nutrition
Calories: 259kcalCarbohydrates: 2gProtein: 12gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 335mgSodium: 425mgPotassium: 176mgFiber: 0.5gSugar: 1gVitamin A: 718IUVitamin C: 3mgCalcium: 61mgIron: 2mg
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