Egg Salad Recipe
Our classic Egg Salad recipe is filled with so many delicious ingredients making it so flavorful! Whenever you make boiled eggs, be sure to try this salad because you won't regret it.
Servings: 4
Calories: 213kcal
Ingredients
- 7 eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp
parsley
freshly minced
- 1 small shallot minced
- 1 stalk celery finely diced
- 1/4 tsp kosher sea salt
- 1/4 tsp celery salt
- 1/4 tsp black pepper
- 1/8 tsp paprika heaping
- cayenne pepper pinch
Instructions
- Fill a saucepan with as much water as needed to reach the bottom of a steamer basket.
- Heat the water on high heat until it boils. Gently place the eggs on the bottom of the steamer basket. Cover and reduce heat to medium-high. Cook for 12-14 minutes for hard boiled eggs.
- Remove the eggs from the pan with a slotted spoon and transfer to a bowl full of ice water. Allow to cool for 8 minutes. Remove, crack and peel the eggs, then transfer a container and place in the refrigerator to completely cool.
- Meanwhile, in a medium mixing bowl, combine the mayonnaise, mustard, parsley, shallot, celery, salt, celery salt, pepper, paprika, and cayenne. Whisk until smooth. Using a fork, smash the cooled eggs in the container, then pour into the mixing bowl. Toss until combined. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 213kcal | Carbohydrates: 2g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 292mg | Sodium: 512mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg