Zippy Egg Salad

Zippy Egg Salad

4 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    40 m
Recipe by  stephinitely

“Lime juice, soy sauce and Parmesan cheese turn an old classic into a zesty new salad. Best served on fresh sandwich bread with your favorite greens and fresh vegetables.”

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Adjust Servings

Original recipe yields 2 servings



  1. Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
  2. Stir eggs and celery into the mayonnaise mixture until well coated.
  3. Cover bowl with plastic wrap and refrigerate until chilled before serving.

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Reviews (4)

Rate This Recipe
Sarah Jo

Sarah Jo

I'm sorry, this just wasn't for us.



This wasn't bad but it wasn't good, definitely different. I think the soy sauce is out of place in this and was throwing me off. If I made this again I would omit it. I did not add salt due to the soy sauce. I did like the zip from the red pepper. I think with tweaking this could be good.

Bryan Kennedy

Bryan Kennedy

The red pepper and the soy sauce were a little too much for my tastes.

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Amount Per Serving (2 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 34.2 g
  • 53%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 15.5 g
  • 31%
  • Cholesterol
  • 439 mg
  • 146%
  • Sodium
  • 833 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

Egg Salad with Avocado


next recipe:

My Favorite No-Mayo Egg Salad