Description
A Fresh & Crunchy Egg Salad Plate is a light, flavorful, and protein-packed meal. Creamy egg salad is paired with crisp veggies and served with crunchy sides like crackers or toast. It’s a simple, nourishing, and satisfying dish perfect for lunch or dinner.
Ingredients
- For the egg salad:
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard or yellow mustard
- Salt, to taste
- Black pepper, to taste
- 1/2 cup celery, finely chopped
- 1/4 cup green onion or chives, sliced
- Optional: paprika or fresh dill for extra flavor
- For the plate:
- Mixed greens or lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- Carrot sticks or shreds
- Radishes, thinly sliced
- Crackers, toast, or pita chips
- Optional: pickles, olives, or avocado slices
Instructions
- Peel and chop the hard-boiled eggs into bite-sized pieces.
- In a mixing bowl, combine the eggs with mayonnaise, mustard, celery, green onions, salt, and pepper. Stir until creamy but still chunky.
- Taste and adjust seasoning, then refrigerate the egg salad for 10–15 minutes while you prep the plate.
- Arrange the greens, veggies, and crunchy sides on a plate.
- Spoon a generous portion of egg salad into the center and garnish with herbs, paprika, or extra green onions.
- Serve immediately with crackers or toast to scoop up bites of the salad.
Notes
- For a lighter version, swap mayo for Greek yogurt.
- For a briny kick, mix in chopped pickles or capers.
- Add shredded lettuce or cabbage for a sandwich-less crunch.
- If you like spice, stir in a little hot sauce or sriracha.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 180mg
