Loaded Egg Salad Recipe
This Loaded Egg Salad recipe is a delicious way to use up all of those boiled eggs after coloring fun with your kids.
Servings: 6 (4-6) Servings
Calories: 141kcal
Equipment
Ingredients
- 8 eggs
- ¼ red onion minced
- 2 ribs of celery finely diced
- ¼ cup sliced bread and butter pickles chopped
- ¼ cup roasted bell peppers chopped
- ⅓ cup shredded cheddar cheese
- ¼ cup mayonnaise
- 1 teaspoon Dijon Mustard
- salt and pepper, to taste
Instructions
- Hard-boil the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low. Simmer for 12 minutes. Transfer the eggs to an ice bath to cool.
- Peel the eggs. Once the eggs have cooked, peel them, discard the shells, and chop them into small pieces.
- Put it all together. In a large bowl, combine the eggs, onion, celery, pickles, bell peppers, shredded cheddar cheese, mayonnaise, and Dijon mustard. Mix gently until everything is well coated in the dressing.
- Season. Taste the egg salad and season with salt and pepper to taste.
- Chill and serve. Refrigerate the egg salad for at least 30 minutes and serve cold on its own, in a sandwich, or with your favorite crackers.
Notes
- If you don't plan on making this recipe into deviled eggs, you can always skip the egg shells and crack them into a small bowl, make them in a pressure cooker instead of the stove top, and then just chop them up.
- Make the egg salad up ahead of time to let the flavors develop and have the best egg salad recipe ever.
- Serve the egg salad on a lettuce wrap to make a great low carb recipe.
Nutrition
Calories: 141kcal | Carbohydrates: 4g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 226mg | Sodium: 321mg | Potassium: 115mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 472IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg