Egg Salad
Recipe from Two Peas and Their Pod
This is the BEST classic egg salad recipe! It’s made with hard boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, crisp celery, a squeeze of fresh lemon juice, green onions, and fresh chives. It's the perfect recipe for using up hard boiled eggs and a favorite at Easter time.
Servings: 4
Calories: 174kcal
Ingredients
- 6 hard boiled eggs, peeled and roughly chopped
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/3 cup finely diced celery
- 1/4 cup sliced green onions
- 1 tablespoon chopped chives
- Kosher salt and freshly ground black, pepper to taste
Instructions
- In a medium bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir with a spoon, breaking up the eggs until you reach desired consistency. I like to leave the eggs a little chunky.
- Stir in the celery, green onions, and chives. Season with salt and black pepper, to taste.
- Serve or refrigerate until ready to use. You can serve the egg salad in bread, in a wrap, with crackers, in a lettuce cup, on top of a bed of greens, or plain.
- Other optional mix ins: chopped fresh dill or parsley, finely chopped pickles, a sprinkle of paprika or everything bagel seasoning, or a dash of hot sauce.
Notes
The egg salad will keep in a sealed container in the refrigerator for up to 5 days.
Nutrition
Calories: 174kcal | Carbohydrates: 2g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 176mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg