Egg Salad

This is the ultimate egg salad. It is fresh, creamy, herby, and perfect when served on crackers or on bread as a sandwich.

5 from 1 vote

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Prep Time 5

Cook Time 15

Course Lunch

Cuisine American

Servings servings

Calories 249 kcal

Equipment

Boiling Pot
Egg Slicer

Ingredients

3 eggs hard boiled and sliced
½ cup mayonnaise
1 tablespoon dijon mustard
⅓ cup carrots sliced and chopped
⅓ cup celery chopped
¼ cup fresh parsley chopped
¼ cup green onions chopped
¼ teaspoon salt

Instructions

Hard boil the eggs. To do this bring water to a boil with eggs already in it. Once the water starts to boil, set the timer for 15 minutes. Transfer to cold water after to cool.
Peel shells off the eggs.
Using an egg slicer, slice the eggs into a bowl.
Add in mayonnaise, dijon mustard, carrots, celery, parsley, green onions and salt. Mix well.
Serve on crackers or sandwiched between two pieces of bread.

Notes

Save covered in the fridge for up to one week.

Nutrition

Serving: 0.5cupCalories: 249kcalCarbohydrates: 3gProtein: 5gFat: 24gSaturated Fat: 4gCholesterol: 135mgSodium: 430mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 2394IUVitamin C: 7mgCalcium: 35mgIron: 1mg

Keyword dairy free, egg salad, gluten free, lunch