Downshiftology · by Lisa Bryan★ 5.0 (124)
Best Egg Salad
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 20%
CARBS 2G4% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 17G75% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic deli-style egg salad with hard-boiled eggs, red onion, fresh herbs, and a creamy mayonnaise base. A simple, satisfying dish for lunch or light dinner.
mainamericansaladeggs🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 eggs (room temperature)
- ¼ cup red onion (finely diced)
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley (finely diced)
- 2 tablespoons chives (finely diced)
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 20%
CARBS 2G4% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 17G75% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 521mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.