Lemon and fennel egg salad

Delight your taste buds with this refreshing Lemon and Fennel Egg Salad! Featuring perfectly boiled eggs, tangy lemon zest and juice, crisp fennel, and a creamy mayo-mustard dressing, this quick and easy recipe is a perfect blend of flavors and textures. Ideal for a light lunch or picnic treat, it's sure to become a favorite.

  • 07 Jun 2025
  • Cook time 45 min
  • Prep time 15 min
  • 3 Servings
  • 7 Ingredients

Lemon and fennel egg salad

This Lemon and Fennel Egg Salad is a refreshing twist on the classic egg salad. Packed with bright citrus flavors from the lemon zest and juice, balanced with the aromatic touch of fennel, this recipe brings a delightful freshness to your palate. It's quick and simple to prepare, making it perfect for a light lunch or a picnic treat.

Ingredients:

8 eggs
450g
1 tsp lemon zest
2g
1 tbsp lemon juice
16g
1 garlic clove
3g
1/2 bulb fennel
120g
1/2 cup mayonnaise salad dressing
120g
1 tsp mustard
5g

Instructions:

1. Boil the Eggs:
- Place the 8 eggs in a single layer in a saucepan. Fill with enough water to cover the eggs by about an inch.
- Bring the water to a rolling boil over medium-high heat.
- Once the water is boiling, cover the pan, remove from heat, and let stand for 10-12 minutes.
- Drain the hot water and immediately transfer the eggs to a bowl filled with ice water. Let the eggs cool completely, about 10 minutes.
2. Prepare the Fennel:
- While the eggs are cooling, trim the fennel bulb by cutting away any stalks and fronds. Rinse the bulb under cold water to remove any dirt.
- Slice the fennel bulb in half lengthwise, and then cut each half into thin slices. Set aside.
3. Make the Dressing:
- In a mixing bowl, combine 1 tsp lemon zest, 1 tbsp lemon juice, and 1 minced garlic clove.
- Add 1/2 cup mayonnaise, 1 tsp mustard, and mix until smooth and well combined.
4. Peel and Chop the Eggs:
- Once the eggs are cool, gently tap each one on a hard surface and peel off the shells. Rinse the peeled eggs under cold water to remove any shell fragments.
- Chop the peeled eggs into bite-sized pieces and place them in a large mixing bowl.
5. Combine Ingredients:
- Add the sliced fennel to the bowl with the chopped eggs.
- Pour the dressing over the eggs and fennel. Stir gently to combine, making sure everything is evenly coated with the dressing.
6. Serve:
- Serve the Lemon and Fennel Egg Salad immediately, or cover it and refrigerate for up to 2 hours to let the flavors meld.
7. Optional:
- Garnish with fennel fronds or additional lemon zest for an extra touch of flavor and presentation.

Tips:

- For the best results, use fresh, high-quality eggs and allow them to cool completely before peeling and chopping.

- To achieve a smooth and creamy texture, ensure that the mayonnaise and mustard are thoroughly mixed into the salad.

- Finely chop the fennel bulb to evenly distribute its unique flavor throughout the salad.

- For an extra punch of flavor, let the salad sit in the refrigerator for an hour before serving so the ingredients can meld together.

- Serve the salad on a bed of fresh greens, in a sandwich, or with crackers for a versatile meal option.

With a zesty lemon twist and the subtle anise flavor of fennel, this Lemon and Fennel Egg Salad is both delicious and refreshing. It’s a creative way to elevate a simple egg salad into something special. Enjoy it as a light meal or serve it as an impressive dish at your next gathering. Bon appétit!

Nutrition Facts
Serving Size240 grams
Energy
Calories 320kcal16%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 9g2%
Fiber 1.32g3%
Sugar 3.42g3%
Fat
Fat 24g28%
Saturated 6g21%
Cholesterol 620mg-
Vitamins
Vitamin A 290ug32%
Choline 510mg93%
Vitamin B1 0.13mg11%
Vitamin B2 0.64mg49%
Vitamin B3 0.27mg2%
Vitamin B6 0.13mg8%
Vitamin B9 120ug30%
Vitamin B12 1.52ug63%
Vitamin C 7mg7%
Vitamin E 2.68mg18%
Vitamin K 45ug39%
Minerals
Calcium, Ca 100mg7%
Copper, Cu 0.04mg4%
Iron, Fe 2.88mg26%
Magnesium, Mg 24mg6%
Phosphorus, P 300mg24%
Potassium, K 380mg11%
Selenium, Se 50ug88%
Sodium, Na 560mg37%
Zinc, Zn 1.98mg18%
Water
Water 180g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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