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.
- 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
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.
The egg salad will keep in a sealed container in the refrigerator for up to 5 days.
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