Egg Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic egg salad with creamy mayonnaise, bright lemon and Dijon mustard, crisp celery, and fresh herbs. Perfect for a light lunch or brunch served on bread or with crackers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs*, (steamed or hard boiled)
- 6 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- 2 tsp dijon mustard**
- 1 stalk celery, (diced small (heaping 1/3 cup))
- 1/4 cup chopped green onions**
- 1 1/2 Tbsp minced fresh parsley
- Paprika
- Salt and freshly ground black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 613mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 613MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.