Description
Looking for the best egg salad recipe? This easy, healthy, and quick version is packed with protein and perfect for lunch or meal prep! Whether you spread it on toast or serve it in lettuce cups, this creamy egg salad is simple and satisfying. Great for busy days, beginner-friendly, and totally delicious!
Ingredients
Scale
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 celery stalk, finely chopped
- 2 green onions, chopped
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Boil for 9–10 minutes, then transfer to ice water to cool.
- Peel and chop eggs, then add to a mixing bowl.
- Add mayonnaise, mustard, celery, and green onions.
- Season with salt and pepper and mix well.
- Sprinkle paprika on top and chill before serving.
Notes
- Use Greek yogurt for a lighter version.
- Add a splash of lemon juice for brightness.
- Chill for 30 minutes for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 190mg