Loaded Egg Salad Recipe
This Loaded Egg Salad is a creamy, protein-packed delight that’s perfect for quick lunches or light dinners. Ready in just 15 minutes of prep, it’s a fuss-free recipe that delivers big on taste.
Ingredients
- 8 eggs
- 1/4 red onion, minced
- 2 ribs celery, finely diced
- 1/4 cup sliced bread and butter pickles, chopped
- 1/4 cup roasted bell peppers, chopped
- 1/3 cup shredded cheddar cheese
- 1/4 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.
Nutrition
Calories: 141kcalCarbohydrates: 4gProtein: 9gFat: 10gSaturated Fat: 3gCholesterol: 226mgSodium: 321mgPotassium: 115mgFiber: 0.3gSugar: 2gVitamin A: 472IUVitamin C: 3mgCalcium: 86mgIron: 1mg
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