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Easy Egg Salad for Sandwiches

Egg Salad

This classic egg salad recipe is perfect for using up your hard boiled Easter eggs!
5 from 1 vote


  • 6 hard boiled eggs peeled and roughly chopped
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1/3 cup finely diced celery
  • 1/4 cup finely sliced green onions
  • 1 tablespoon minced chives
  • Kosher salt and freshly ground black pepper to taste
  • Bread sliced radishes, arugula, and additional chives, for serving, if desired


  • In a medium bowl, combine eggs, Greek yogurt, mayonnaise, 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.
  • Spread the egg salad on bread slices with radish slices, arugula, and a sprinkling of chives, if desired. You can also serve the egg salad in a lettuce cup or on top of a bed of greens. It is also good eaten with crackers or veggies. Enjoy!
  • Note-the egg salad will keep in a sealed container in the refrigerator for up to 3 days.