Simple Egg Salad
If you're tired of boring egg salad, this zesty and flavorful egg salad recipe will change that! It's quick and simple to make and uses everyday ingredients that pack a punch.
Servings: 4
Ingredients
- 6 eggs
- 1/2 cup mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- 1 stick celery chopped small
- 1-2 tablespoons finely chopped red onion
Instructions
- Hard boil your eggs. My preferred method is to time 10 minutes from the point the eggs have started to boil, and then I drain them and rinse them under cool water then let them sit in cold water in the pan they were cooked in until they've cooled (about 5-10 minutes).
- Meanwhile, to a medium bowl, add the mayo, lemon juice, Dijon mustard, parsley, smoked paprika, garlic powder, and some salt & pepper. Stir until it's combined.
- Peel and chop the eggs (chop them as coarsely or small as you like), then add them to the bowl along with the celery and onion. Stir/toss it together, then give it a taste and adjust ingredients if needed (e.g. add more salt & pepper - I am generous with both).
- You can serve it right away or chill it first to let the flavors meld some more. Serve in a sandwich/wraps, lettuce cups, etc.
Notes
- Recipe makes enough for 4-6 sandwiches depending on how much you stuff them. Halve every ingredient to make the recipe for 2 sandwiches.
- You can also find this recipe on page 218 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Calories: 290kcal | Carbohydrates: 2g | Protein: 9g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 295mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
