Mustard Egg Salad
This Mustard Egg Salad recipe is easy and perfect for lunch. It puts a gourmet twist on a classic dish and great for sandwiches or wraps.
Servings: 5
Calories: 317kcal
Ingredients
- 12 eggs
- ½ cup mayo
- ¼ cup Dijon mustard or mustard of choice
- 3 tsp. white wine vinegar
- ½ tsp. sugar
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- ½ tsp. smoked paprika
- ¼ tsp. garlic powder
- chopped chives or fresh herbs for garnish optional
Instructions
Prepare The Hard Boiled Eggs:
- Carefully place a dozen eggs in a pot and cover with at least 1 ½ inches of cool water.
- Place the uncovered pot on the stove top and turn heat on high. Bring the water to a rolling boil, wait for a minute, turn the heat off, cover, and set a timer for 12 minutes. (Do not move pot to another burner).
- After 12 minutes remove the eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice cubes. Allow the eggs to sit in the ice bath for at least 5 minutes.
- Once the eggs are cooled remove them from the bowl and dry them with a towel. Standing near a garbage can tap each egg on the counter top lightly until it breaks open. Carefully remove the shells with your fingers and discard the shells.
- Once all the eggs are peeled cut the cooked eggs into large chunks and place them in a bowl.
Prepare The Dressing:
- Combine ½ cup mayo, ¼ cup Dijon mustard, 3 tsp. white wine vinegar, ½ tsp. sugar, ¼ tsp. each of kosher salt and pepper, ½ tsp. smoked paprika, and ¼ tsp. garlic powder in a small bowl.
- Stir until completely combined with a fork or a small whisk.
- Once the dressing is combined add a little bit at a time to the chopped eggs and stir carefully to combine. Continue to add the dressing (using as much or as little as you like) until it reaches your desired consistency.
- To Serve: Place on a slice of gluten free bread (or bread of choice) and garnish with an extra sprinkling of smoked paprika along with a pinch of salt and pepper. Garnish with chopped chives or herb of choice (optional).
Notes
Feel free to top with capers, olives, pickles, or hot sauce for an extra kick.
Use as much or as little dressing as you like. Extra dressing may be stored in an airtight container in the fridge for 3-5 days.
Nutrition
Serving: 1cup | Calories: 317kcal | Carbohydrates: 3g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 402mg | Sodium: 530mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 828IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg