Classic Egg Salad

Classic Egg Salad

Servings 2 cups (enough for 4 sandwiches)
Prep 30 minutes
Cook 10 minutes
Total 40 minutes
Course:Salad
Cuisine:American
Author: Michelle

A recipe for a traditional sandwich filling

Ingredients:

  • 6
    eggs
  • ¼
    cup
  • 2
    tablespoons
    minced red onion
  • 1
    tablespoon
    minced fresh parsley leaves
  • ½
    stalk celery
    (chopped fine (about 3 tablespoons))
  • 2
    teaspoons
    Dijon mustard
  • 2
    teaspoons
    lemon juice
  • ¼
    teaspoon
    salt
  • Ground black pepper

Directions:

  1. 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
  2. 2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)

Nutrition:

Calories: 177kcal
Fat: 10g
Saturated fat: 3g
Cholesterol: 394mg
Sodium: 611mg
Potassium: 145mg
Carbohydrates: 5g
Sugar: 3g
Protein: 13g
Vitamin A: 14.1%
Vitamin C: 5.2%
Calcium: 5.9%
Iron: 10.8%

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