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Olivia

Creamy Egg Salad

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Creamy egg salad topped with quartered eggs and parsley for a simple and nourishing vegetarian dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 321
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 6 eggs
  • ½ cup yogurt or mayonnaise
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $29.49
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small soup pot
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Place eggs in a pot and cover with water.
  2. Bring to a boil and cook for 10 minutes.
  3. Drain and cool eggs under cold water.
  4. Peel and chop 4 eggs and place in a bowl.
  5. Add yogurt or mayonnaise, olive oil, salt, and black pepper.
  6. Mix until creamy.
  7. Transfer to a serving dish.
  8. Quarter remaining 2 eggs and place on top.
  9. Sprinkle parsley over the top before serving.

Nutrition

Calories: 321kcalCarbohydrates: 1gProtein: 9gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 259mgSodium: 359mgPotassium: 129mgFiber: 0.1gSugar: 0.4gVitamin A: 546IUVitamin C: 3mgCalcium: 45mgIron: 1mg

Notes

Cool eggs completely before mixing.
Adjust creaminess with additional yogurt if needed.
Serve chilled for best texture.

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