Egg Salad

Ingredients

Hard-boiled eggs – You can prepare the eggs in advance. I keep hard-boiled eggs in the refrigerator!

Greek Yogurt- I add some plain Greek yogurt to give the salad a protein boost. This makes the salad even creamier. You can also use mayo if you don’t like Greek yogurt or do not have any on hand.

Mayonnaise- a classic ingredient! Regular, light, or fat-free mayonnaise can be used.

Dijon Mustard – gives the salad an astringent, sharp taste.

Lemon Juice – for a refreshing touch!

Celery – I love it crunchy!

Green Onions- The green onions are milder and have a nice pop of color.

Chives are milder in flavor than onions but still have a great punch.

How to Hard Boil Eggs

We always have some hard-boiled eggs in the refrigerator for snacking and making egg salad.

How to make on the stovetop Fill a large pan with water, about 3 inches deep. Please bring it to a rolling boil over medium heat. Use a spoon to gently lower the eggs in the pan. Do not overlap the eggs. They should be kept in one layer. Bring the water back to a rolling boil and cook for 10 minutes. Hard-boiled eggs should constantly be cooled in iced water for 10 minutes. The eggs will be easier to peel if you stop cooking them in ice water for at least 10 minutes.

How to make in Instant Pot. Place them in the pot with a cup of cold water, and set the timer on high. Let the pressure release naturally for five more minutes. Then, use rapid release to move the eggs in an ice bath.

How to make Egg Salad

Peel your eggs first; we do not want shells in the egg salad. Use a sharp knife to give the eggs a rough cut.

Combine chopped eggs with Greek yogurt, Dijon mustard, and lemon juice in a medium-sized bowl. I use half Greek mayo and half Greek yogurt.

Add celery, green onion, and chives. To taste, season with black pepper and salt.

Stir the mixture with a wooden spoon until desired consistency is reached. I like the eggs to be a bit chunky.

Refrigerate or serve until ready to use.

Add-Ins for Egg Salad

Here are some ideas to spice up the classic egg salad.

Add finely chopped pickles or pickle relish.

Add some capers or pickled Red Onions.

It’s always a great idea to add everything-bagel seasoning.

Add a few drops of hot sauce to give it a little extra kick.

Add chopped parsley or fresh dill to the dish.

Chop the cooked bacon into small pieces!

Add arugula, or any other greens, to your egg salad sandwich.

Radish slices can also be added to the dish for a little crunch.

What to Do When You Serve

You can enjoy egg salad in many different ways. If you’re like us, you will eat a lot of it after Easter.

Sandwich your favorite bread.

Wrap the salad in a flour tortilla.

Serve with crackers, chips, or a spoonful of rice cakes.

Put the salad into a lettuce cup.

Add it to a bed of greens.

You can eat the soup straight from the bowl.

How to store

The egg salad can be kept in an airtight container for up to five days in a refrigerator.

It should be chilled. To avoid becoming sick, throw out the salad if it has been out of the refrigerator for longer than two hours.

I do not recommend freezing egg salad. Hard-boiled eggs will become tough and rubbery after being frozen and thawed. Fresh eggs have the best texture and taste.

Ingredients

Hard-boiled eggs: 6 hard-boiled eggs, peeled & roughly chopped

Two tablespoons of plain Greek yogurt

Two tablespoons mayonnaise

Dijon mustard two teaspoons

Fresh Lemon Juice 1 Tsp.

Celery diced finely to 1/3 cup

1/4 cup green onions sliced

Chop one tablespoon of chives

Pepper to taste and Kosher Salt with freshly ground black pepper

Instructions

Combine chopped eggs with Greek yogurt, Dijon mustard, and lemon juice in a medium-sized bowl. Stir the mixture with a wooden spoon to break up the eggs. Continue stirring until desired consistency is reached. I like the eggs to be a bit chunky.

Add celery, green onion, and chives. To taste, season with black pepper and salt.

Serve immediately or store in the refrigerator until needed. Serve the egg salad on bread, crackers, a lettuce cup, or a bed of greens.

Additions to the mix include finely chopped pickles or paprika, or everything bagel seasoning or hot sauce.

Notes

The egg salad can be kept in an airtight container for up to five days in a refrigerator.