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Egg Salad Recipe

This egg salad is delicious, healthy, and make-ahead friendly. It can be served as a side for today's dinner, and the leftover can be used as the sandwich filling for tomorrow's lunch.
  • cook TIME 10 mins
  • prep TIME 5 mins
  • total TIME 15 mins
Course: Dinner, Lunch, Side DishCuisine: American
Keyword: Egg Salad, Egg Salad recipe, pickled egg recipe, scotch egg recipe
Servings: 4 servings
Calories: 242 kcal

Ingredients (12)

  • 6 eggs
  • 0.5 oz celery stalk finely chopped
  • 0.5 oz red onion finely chopped
  • 0.5 oz dill chopped
  • 0.5 oz green onion chopped
  • 1 1/2 tsp garlic 1 clove, minced
  • 1/4 tsp ground pepper
  • 5 tbsp Japanese mayonnaise
  • 4 tsp lemon juice
  • 2 tsp traditional Dijon mustard
  • 1/2 tsp paprika
  • 8 oz romaine lettuce whole leaf

INSTRUCTIONS

1

Bring a pot of water to a boil. When the water bubbles, gently place 6 eggs in and cook them for 8 minutes.

step 1 boil eggs for eggs salad
2

After 8 minutes, give the eggs an ice bath. De-shell. Dice them to the desired size (we cut each egg into 8).

How to make Egg Salad step 2 dice
3

In a large salad bowl, combine all ingredients: eggs, 0.5 oz celery stalk, 0.5 oz red onion, 0.5 oz dill, 0.5 oz green onion, 1 1/2 tsp garlic, 1/4 tsp ground pepper, 5 tbsp mayonnaise, 4 tsp lemon juice, 2 tsp mustard, 1/2 tsp paprika.

step 3 Combine ingredients in a bowl for Egg Salad
4

Chill the eggs for at least 15 minutes before serving. Serve with whole lettuce leaves.

step 4 serve Egg Salad

Nutrition

Serving: 1 serving | Calories: 242 kcal | Fat 19 g | Saturated Fat 4 g | Trans Fat 0 g | Polyunsaturated Fat 0 g | Monounsaturated Fat 0 g | Cholesterol 271 mg | Sodium 293 mg | Potassium 254 mg | Carbohydrate 4 g | Fiber 2 g | Sugar 1 g | Protein 9 g | Vitamin A 5481 IU | Vitamin C 6 mg | Calcium 59 mg | Iron 2 mg