Egg Salad
This is the best egg salad I've ever made. It is creamy and tangy and filled with amazing textures from celery and dill pickles. Perfect for picnics, lunch boxes, or whenever you want to eat eggs!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons lemon juice
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup chopped dill pickles
- 1 rib celery (diced)
- 2 scallions (sliced)
- 1 tablespoon chopped parsley
Instructions
- Put the eggs in a medium pot and cover with water by about an inch. Bring to a boil, cover, and turn off the heat. Cook for 12 minutes, then place the eggs in an ice bath for 10 minutes.
- Peel the eggs and cut in half lengthwise. Scoop the egg yolks into a small bowl. Finely chop the egg whites.
- To the bowl of egg yolks, add the mayonnaise, lemon juice, black pepper, and salt. Mash with a fork until smooth.
- Fold in the egg whites, dill pickles, celery, scallions, and parsley. Enjoy!
Nutrition
Calories: 210kcalCarbohydrates: 2gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 285mgSodium: 450mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 623IUVitamin C: 4mgCalcium: 61mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!