Classic Egg Salad with Parsley and Green Onions Recipe
If you’ve ever wanted to brighten up your lunch with something both comforting and fresh, this Classic Egg Salad with Parsley and Green Onions Recipe is exactly what your kitchen needs. It strikes the perfect balance between creamy and crisp, with tender eggs mingling effortlessly with vibrant parsley and the delightful crunch of green onions. This recipe takes the humble egg salad to a new level, inviting you to savor every bite while feeling confident that you’re sharing a dish that’s truly special and satisfying.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this Classic Egg Salad with Parsley and Green Onions Recipe shine. Each component plays a role, from texture and flavor to adding that gorgeous pop of color you want in every bite.
- 6 large eggs: The star of the dish, providing creamy richness and protein-packed goodness.
- 1/4 cup mayonnaise: Adds luscious creaminess and brings all the flavors together.
- 1 teaspoon Dijon mustard: Offers a subtle tang that lifts the salad’s flavor without overpowering.
- 1 tablespoon fresh parsley, chopped: Introduces a bright, herbal freshness and a splash of green.
- 1/2 teaspoon paprika: Gives a smoky depth and a hint of warmth that complements the eggs beautifully.
- Salt and pepper to taste: Essential for balancing and enhancing the overall flavor profile.
- Optional: 1 celery stalk, finely chopped: Adds a crisp texture and refreshing crunch.
- Optional: 1 tablespoon green onions, finely chopped: Brings a mild onion bite and vibrant color to the mix.
How to Make Classic Egg Salad with Parsley and Green Onions Recipe
Step 1: Boil the Eggs
Start by placing your eggs in a saucepan and covering them with water. Bring it up to a boil over medium-high heat, then lower the heat to maintain a gentle simmer for about 9 to 10 minutes. The timing is key here—just enough to reach that perfectly hard-boiled but tender egg texture.
Step 2: Cool and Peel
Once your eggs are cooked, transfer them right into an ice bath to stop the cooking process and cool evenly. After about 10 minutes, peeling will be a breeze, and you’ll have perfectly smooth eggs ready to chop.
Step 3: Mix the Dressing
In a medium bowl, combine mayonnaise, Dijon mustard, chopped fresh parsley, paprika, salt, and pepper. Whisk these together until your dressing is silky smooth, creating a flavorful base that will envelop every egg piece with a creamy, tangy hug.
Step 4: Combine and Stir
Gently fold your chopped eggs into the bowl with the dressing. If you’re adding the optional celery and green onions, toss them in now to add that wonderful crunch and a fresh bite. Stir carefully to coat everything evenly without breaking up the eggs too much.
Step 5: Taste and Chill
Give your salad a little taste test and adjust the seasoning to your liking with a bit more salt or pepper if needed. This step is where you tailor the salad just for you. Chill it in the fridge for 1 to 2 hours if you can wait—it only gets better as the flavors meld together.
How to Serve Classic Egg Salad with Parsley and Green Onions Recipe
Garnishes
A sprinkle of additional fresh parsley or a dusting of paprika on top adds a lovely visual appeal and a flavor boost. A few thinly sliced green onions on the side can also brighten each spoonful while giving a hint of texture contrast.
Side Dishes
This egg salad pairs wonderfully with crisp leafy greens, toasted bread, or crunchy crackers for a satisfying lunch or light dinner. It’s also fantastic alongside a bowl of seasonal fruit or a colorful vegetable crudité to round out the meal.
Creative Ways to Present
Think beyond the classic sandwich by scooping this egg salad into avocado halves for a creamy, nutritious twist. You could also serve it atop crisp lettuce cups for a low-carb option or dollop it onto baked potatoes as a tasty topping that’s both filling and fresh.
Make Ahead and Storage
Storing Leftovers
This Classic Egg Salad with Parsley and Green Onions Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. Keeping it chilled helps maintain the fresh flavors and creamy texture you worked so hard to create.
Freezing
Freezing egg salad is generally not recommended because the mayonnaise and eggs can become watery and separated once thawed, which changes the texture quite a bit. For best results, enjoy the salad fresh or within a few days of making it.
Reheating
Egg salad is best served cold or at room temperature. If you prefer it slightly warmer, allow it to sit out for a few minutes to lose its chill, but avoid applying direct heat to preserve its creamy consistency and fresh taste.
FAQs
Can I use light mayonnaise in the Classic Egg Salad with Parsley and Green Onions Recipe?
Yes, using light mayonnaise will reduce the calorie content, but keep in mind it may alter the creaminess slightly. Adjust the amount to suit your texture preference.
What if I don’t have fresh parsley on hand?
Dried parsley can work in a pinch, but fresh parsley really brightens this salad. Consider using fresh chives or dill as an alternative for a different but lovely herbal note.
Is it okay to substitute Dijon mustard with yellow mustard?
Absolutely! Yellow mustard will give a milder, less spicy tang, but the salad will still be delicious and creamy.
Can I add other vegetables to this egg salad?
Definitely! Diced bell peppers, pickles, or even small bits of cooked bacon can add extra crunch and flavor layers that complement the parsley and green onions wonderfully.
How do I prevent the eggs from having a green ring around the yolk?
To avoid the grayish-green ring, make sure to cool the eggs quickly in ice water after boiling and avoid overcooking. This keeps the yolks perfectly yellow and appetizing.
Final Thoughts
Nothing compares to the simple joy of a well-made Classic Egg Salad with Parsley and Green Onions Recipe, whether for a quick lunch, a picnic treat, or a cozy snack. Its vibrant freshness and creamy texture make it a timeless favorite you’ll want to share again and again. Go ahead and give it a try—you might just find your new go-to recipe that everyone asks for!
Print
Classic Egg Salad with Parsley and Green Onions Recipe
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
A classic and creamy egg salad made with hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs, perfect for sandwiches or as a light snack. This recipe is quick to prepare and customizable with optional celery and green onions for added crunch and flavor.
Ingredients
Egg Salad Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: 1 celery stalk, finely chopped
- Optional: 1 tablespoon green onions, finely chopped
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
- Simmer eggs: Reduce the heat to low and let the eggs simmer gently for 9-10 minutes to ensure they are hard-boiled.
- Cool the eggs: Transfer the eggs immediately to an ice bath and let them cool for 10 minutes. Once cooled, peel and chop the eggs into small pieces.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, chopped parsley, paprika, salt, and pepper. Stir until the mixture is smooth and well blended.
- Mix the salad: Add the chopped eggs, celery, and green onions (if using) to the dressing. Gently stir to coat all ingredients evenly without mashing the eggs too much.
- Serve or refrigerate: Taste the egg salad and adjust seasoning if needed. Serve immediately or refrigerate for 1-2 hours to enhance flavors before serving.
Notes
- For easier peeling of eggs, using slightly older eggs is recommended.
- Refrigerate any leftovers within 2 hours and consume within 3 days.
- Feel free to add a squeeze of lemon juice for brightness.
- Adjust the amount of mayonnaise for desired creaminess.
- Serve on bread, crackers, or lettuce wraps for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
