Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe
There is something truly comforting and delightful about the classic Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe. This dish combines creamy, tangy mayonnaise with perfectly cooked eggs, bright fresh parsley, crunchy celery, and zesty green onions to create an irresistible medley of flavors and textures. It’s a timeless recipe that feels both homey and fresh, making it perfect for a quick lunch, a picnic treat, or a light dinner that still feels special. If you’ve been searching for a simple yet flavorful egg salad that bursts with freshness, this recipe will quickly become one of your favorites to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
This Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe relies on a handful of straightforward ingredients, each playing a key role in building layers of taste and crunch. The balance between creamy and crisp, mild and vibrant is what makes this dish truly unforgettable.
- 6 large eggs: The star protein, hard-boiled to creamy perfection for that classic egg salad base.
- 1/4 cup mayonnaise: Adds smooth creaminess and binds everything together deliciously.
- 1 teaspoon Dijon mustard: Provides a subtle tang and depth that lifts the flavors.
- 1 tablespoon fresh parsley, chopped: Brightens the salad with fresh herbaceous notes and a burst of green color.
- 1/2 teaspoon paprika: Adds a warm, smoky undertone and a pop of beautiful color.
- Salt and pepper to taste: Essential seasonings that enhance all the other ingredients.
- 1 celery stalk, finely chopped (optional): Brings a satisfying crunch and mild grassy flavor.
- 1 tablespoon green onions, finely chopped (optional): Adds a sharp, oniony bite that balances the richness.
How to Make Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe
Step 1: Cook the Eggs to Perfection
Start by placing your eggs in a saucepan and covering them with cold water to ensure even cooking. Bring the water to a boil over medium-high heat, then reduce to low and let the eggs simmer gently for 9 to 10 minutes. This timing results in perfectly hard-boiled eggs with tender yolks, avoiding any green rings or dryness.
Step 2: Cool and Peel the Eggs
Once cooked, transfer the eggs into a refreshing ice bath for approximately 10 minutes. This quick chill stops the cooking process and makes peeling easier. After cooling, peel off the shells carefully to keep the eggs intact.
Step 3: Chop the Eggs and Prepare the Dressing
Coarsely chop the peeled eggs into bite-sized pieces that will mix well without turning mushy. In a bowl, combine mayonnaise, Dijon mustard, chopped fresh parsley, paprika, salt, and pepper. Stir this dressing until smooth and fragrant. This step is where all those delicate flavors come together.
Step 4: Combine All Ingredients
Gently fold the chopped eggs into the dressing, making sure each piece is evenly coated. Then, sprinkle in the finely chopped celery and green onions if using—they bring a delightful crunch and lively flavor contrast. Stir carefully to keep that lovely texture without mashing the eggs.
Step 5: Taste and Adjust
Give your egg salad a final taste and adjust the seasoning with extra salt, pepper, or even a tad more paprika if you like a bit more warmth. You can serve it immediately or refrigerate it for an hour or two to let the flavors meld beautifully.
How to Serve Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe
Garnishes
For a visually appealing presentation, sprinkle additional chopped fresh parsley on top. A light dusting of paprika also adds a colorful, smoky touch. If you want a bit of a crunchy surprise, consider a few crisp celery leaves or thinly sliced green onions as a fresh garnish.
Side Dishes
This egg salad pairs wonderfully with lightly toasted bread or crunchy crackers for a simple and satisfying meal. Fresh garden salads, sliced ripe tomatoes, or even a bowl of soup can round out the plate and amplify the freshness of the dish.
Creative Ways to Present
Feeling adventurous? Serve the egg salad in crisp lettuce cups for a low-carb lunch option or stuff it inside soft pita pockets for a fun handheld treat. You can also pile it atop avocado halves or use it as a filling in delicate cucumber boats to impress guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
This Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen with time, and it’s perfect for packing in lunches or quick snacks later on.
Freezing
While freezing isn’t ideal for this egg salad due to texture changes in mayonnaise and eggs, if you must, freeze it in a sealed container for up to one month. Thaw overnight in the refrigerator and expect a softer texture, so it’s best reserved for cooking or spreads rather than fresh salads after freezing.
Reheating
Egg salad is traditionally served cold, so reheating isn’t necessary or recommended. Enjoy it straight from the fridge for that cool, creamy bite that makes it so refreshing.
FAQs
Can I substitute mayonnaise with a healthier option?
Absolutely! Greek yogurt or avocado can be wonderful substitutions for mayonnaise, adding creaminess with a healthier profile. Just be mindful of how the texture and tang change the overall flavor.
How do I know when eggs are perfectly hard-boiled?
Simmer your eggs for about 9 to 10 minutes, then cool them in an ice bath. This timing ensures the yolks are firm but not overcooked, avoiding that green-gray ring and maintaining a creamy texture.
Can I prepare this egg salad in advance?
Yes, making this Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe a few hours ahead or even the night before can enhance the flavors. Just store it in the fridge covered tightly to keep it fresh.
What if I don’t have fresh parsley on hand?
If fresh parsley isn’t available, dried parsley can be used in a pinch, but fresh definitely delivers better flavor and color. Alternatively, fresh chives or dill could bring a unique twist to your salad.
Is it okay to leave out the celery and green onions?
Definitely. Those ingredients add crunch and brightness, but the core egg salad is delicious on its own. Feel free to customize based on what you have or your personal taste preferences.
Final Thoughts
There is such joy in making a simple dish that feels like a warm hug on a plate, and this Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe does exactly that. Easy to prepare, endlessly versatile, and packed with freshness, it’s a recipe that welcomes all seasons and occasions. So grab your eggs, chop your herbs, and dive into this comforting classic—you might just find your new favorite go-to meal or snack.
Print
Egg Salad with Fresh Parsley, Celery, and Green Onions Recipe
- Total Time: 20 minutes
- Yield: 3 to 4 servings 1x
- Diet: Vegetarian
Description
A classic, creamy egg salad perfect for sandwiches, wraps, or as a light protein-packed snack. This recipe combines perfectly boiled eggs with mayonnaise, Dijon mustard, fresh parsley, and subtle spices for a flavorful and easy-to-make dish.
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: Once boiling, 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 simmered eggs to an ice bath and let them cool for 10 minutes. This stops the cooking process and makes peeling easier.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, chopped fresh parsley, paprika, salt, and pepper. Mix until smooth and well blended.
- Combine ingredients: Peel and chop the cooled eggs, then add them to the mayonnaise mixture along with the optional finely chopped celery and green onions if using. Stir gently to evenly coat all ingredients.
- Season and serve: Taste the egg salad and adjust the seasoning if needed. Serve immediately, or for best flavor, refrigerate for 1-2 hours before serving.
Notes
- Use fresh eggs for the best taste and texture.
- Adding celery and green onions provides a nice crunch and additional flavor but can be omitted if preferred.
- Refrigerate leftovers within 2 hours and consume within 3 days.
- To peel eggs easily, crack the shells gently and peel under cool running water.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
