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–+ servings

Classic Egg Salad

Pantry To Table
If you like egg salad, chances are, you’ve got most, if not all, these ingredients in your frig and pantry.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 45 minutes
Course Breakfast, Brunch, lunch, Main Course, Salad
Cuisine American
Servings 4
Calories 261 kcal

Ingredients
  

  • 8 eggs
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 1/2-2 teaspoons grainy/stone-ground mustard
  • 1 tablespoon fresh chives, sliced thinly
  • 1/2 teaspoon lemon juice, fresh or bottled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions
 

For the hard-boiled eggs:

  • Place the eggs in a small sauce pan that has a lid.  Cover with enough cold water to cover by an inch.
  • Place the sauce pan, uncovered, over high heat and bring to a boil.
  • While waiting for the water to boil, make an ice bath: In a medium-size bowl, add 4 cups of water and enough ice cubes to keep ice from melting. Keep aside for eggs until they’ve finished cooking.
  • Once the water is beginning to boil, turn off the heat, leave the sauce pan on the stove burner, and cover.  Allow to sit for 11 minutes.
  • When 11 minutes are up, use a slotted spoon and remove the eggs from the sauce pan and carefully place them in the ice bath.
  • If using the eggs immediately for egg salad, allow them to cool in the ice bath for 10 to 15 minutes. If using the eggs for another time, allow them to cool for 10 minutes, then remove from ice bath and store covered in the refrigerator for up to a week.

For the Egg Salad:

  • In a medium bowl, add the mayonnaise, yogurt, mustard, chives, lemon juice, and dry seasonings. Stir well to combine.
  • Carefully peel the eggs. Run them under a stream of water to be sure all tiny pieces of shells are removed. Place them onto a paper towel.
  • Chop all the eggs into ½” dice or smaller and place in the bowl with the mayonnaise mixture.
  • Taste for seasonings like salt, lemon juice, and mustard.  (I like mine on the salty side, so I add more like 1 whole teaspoon to the whole recipe.)
  • You can serve this straight from a pretty bowl, or on whole grain bread with lettuce and tomato.
Nutrition Facts
Classic Egg Salad
Amount per Serving
Calories
261
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword egg salad, hard-boiled eggs, egg salad sandwich
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