Description

This classic egg salad recipe offers a deliciously creamy texture, enhanced by bright lemon zest and savory green olives, making it a satisfying and quick meal perfect for various occasions. It’s a timeless, hearty, and easy-to-prepare dish ideal for busy weeknights or potlucks.

Ingredients

12 large eggs
0.5 cup mayonnaise (vegetable oil-based)
1 tablespoon Dijon mustard
1 teaspoon onion powder
0.5 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon fresh lemon zest (from 1 medium lemon)
0.25 cup pitted green olives, finely diced
2 tablespoons fresh parsley, finely chopped
salt, to taste
black pepper, freshly ground, to taste
1 tablespoon toasted sesame seeds (for garnish)
fresh dill sprigs (for garnish)

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Instructions

Prepare Perfect Hard-Boiled Eggs: Place 12 eggs in a single layer in a medium saucepan. Cover them with cold water by 1 inch. Bring the water to a rolling boil over high heat, then immediately turn off the heat, cover the saucepan, and let stand for exactly 10 minutes until yolks are firm.
Cool and Peel Eggs: Immediately transfer the cooked eggs to an ice bath (a bowl filled with ice and cold water) and let them cool for 5 minutes. This stops the cooking process, ensuring tender whites, and helps with easier peeling.
Chop Eggs for Texture: Carefully peel the cooled eggs. Roughly chop 8 of the eggs into 0.4 inch pieces and the remaining 4 eggs into finer 0.2 inch pieces. Place all chopped eggs in a medium mixing bowl.
Whisk Creamy Dressing: In a small separate bowl, whisk together the mayonnaise, Dijon mustard, onion powder, garlic powder, sweet paprika, and fresh lemon zest until thoroughly combined and smooth.
Combine Flavors: Add the finely diced green olives and finely chopped fresh parsley to the chopped eggs in the mixing bowl.
Gently Fold Ingredients: Pour the mayonnaise mixture over the egg and olive mixture. Gently fold with a rubber spatula until the ingredients are just combined and evenly coated, keeping the mixture chunky.
Season and Chill Salad: Taste the egg salad and season with salt and freshly ground black pepper as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.

Notes

For a dairy-free option, ensure your mayonnaise is plant-based. For a low-carb meal, serve in crisp lettuce cups. For a lighter option, blend half the mayonnaise with Greek yogurt. Avoid overcooking eggs (prevents green ring) and overmixing (prevents mushy texture). Chilling for at least 30 minutes is crucial for optimal flavor development. Consider adding smoked paprika, hot sauce, finely diced celery (for crunch), or everything bagel seasoning for extra flavor boosts.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 0.75 cup (approx 150 g)
Calories: 350 calories
Sugar: 2 g
Sodium: 420 mg
Fat: 30 g
Saturated Fat: 7 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 14 g
Cholesterol: 380 mg