Creamy Egg Salad Recipe
When it comes to serving a crowd at a backyard barbecue or making a dish to share at a picnic, egg salad has to be one of the most popular recipes that come to mind. Like chicken or potato salad, you make this recipe with a mayonnaise base. The addition of Dijon mustard, apple cider vinegar, chives, and parsley elevate the flavor of the egg salad even more, making it a must-try dish. This recipe would be perfect for serving as a side, but it also goes well inside a sandwich. It will only set you back 10 minutes from start to finish, which is pretty impressive if you ask us!
Recipe developer Catherine Brookes of Blue Sky Eating came up with this fantastic recipe that will be a hit at your next bash. "I love how adding a few simple ingredients to eggs can turn them into a super flavorful sandwich filling," Brookes shares. "I often make boiled, fried or poached eggs and fancied trying something a little different for a tasty lunch."
Gather the ingredients for creamy egg salad
For this recipe, you'll need four large eggs, mayonnaise, Dijon mustard, apple cider vinegar, chives, parsley, salt, and pepper.
Peel and chop the eggs
Once you finish hard boiling the eggs, peel and discard the shells. Using a cutting board and sharp knife, roughly chop the egg. "The chopping doesn't really need to be a specific way since you're going to mash them with a fork anyway," Brookes says. "Just chop the eggs roughly to make them a little easier to mash."
Break the eggs into small chunks
Add the eggs to a mixing bowl and use a fork to mash. Continue mashing the eggs until they're broken down into chunks. This should not take more than a minute or so to do.
Add the sauce and seasoning
Now, you can start adding the ingredients for the sauce that will give this egg salad its nice, creamy flavor. Add the mayonnaise, mustard, apple cider vinegar, chives, and parsley to the bowl, and mash everything together. Add a little seasoning to taste and mix well. "The taste is creamy and herby with a hint of mustard," Brookes shares. It goes perfectly with the eggs!
Serve the egg salad on crusty bread
How easy was that? You're already finished with the recipe! All you need to do is grab two pieces of crusty bread and slather the egg salad between. Brookes also gives a few of her favorite serving suggestions. "On toast or crackers/rice cakes, in a sandwich or even mixed through a salad," she shares.
We don't think you will have much left but if you do, don't sweat it. "Leftovers should keep up to 2 days in the fridge," Brookes says.
- 4 large hard boiled eggs, cooled
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- salt, to taste
- pepper, to taste
- Peel the eggs and discard the shells.
- Roughly chop the eggs.
- Add the chopped eggs to a mixing bowl and mash with a fork until broken down into small chunks.
- Add the mayonnaise, mustard, apple cider vinegar, chives and parsley to the bowl and mash everything together.
- Add some salt and pepper to taste and mix.
- Serve the egg salad alone or on crusty bread.
| Calories per Serving | 426 |
| Total Fat | 40.4 g |
| Saturated Fat | 7.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 388.0 mg |
| Total Carbohydrates | 1.8 g |
| Dietary Fiber | 0.3 g |
| Total Sugars | 1.2 g |
| Sodium | 375.1 mg |
| Protein | 12.8 g |
