Classic Egg Salad
If you like egg salad, chances are, you’ve got most, if not all, these ingredients in your fridge and pantry already. Super-easy snack, lunch, brunch, or dinner!
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise, see Notes
- 1/4 cup plain Greek yogurt
- 2 teaspoons grainy/stone-ground mustard, see Notes
- 1 tablespoon fresh chives, sliced thinly, see Notes
- 1/2 teaspoon lemon juice, fresh or bottled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
Instructions
For the hard-boiled eggs:
- In a medium sauce pot with a lid, place a steamer basket, or a double boiler insert. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
- Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the top.
- Set your timer for 14 minutes. Overcooking eggs is what gives that purplish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, etc.
- While the eggs are steaming, fill a medium-size bowl with ice and water.
- After 14 minutes, turn the heat off and CAREFULLY remove the lid.
- Using a slotted spoon, remove the eggs from the pot and gently place them into the water bath.
- Allow the eggs to cool in the ice water for at least 15 minutes. Add more ice if needed to keep water very cold.
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 clean kitchen towel or paper towel to absorb any water.
- Chop all the eggs into ½” dice or smaller and add to the bowl with the mayonnaise mixture.
- Gently and thoroughly combine. Taste for seasonings like salt, lemon juice, and mustard and adjust as desired.
- You can serve this straight from a pretty bowl, or on whole grain bread with lettuce and tomato.
Notes
If you are on a low-fat diet, such as Weight Watchers, omit the mayonnaise and use a 1/2 cup of nonfat plain Greek yogurt. It will lower the points.
You can replace the chives with chopped green onions (white and green parts). I know store-bought chives can degrade very quickly and sometimes it's a waste of money when you don't use the whole package. Green onions are a great substitute!
As far as the mustard goes, I love the horseradish grainy/stone ground mustard, but you are welcome to use your favorite. Please, just no straight-up yellow mustard.
Nutrition Facts
Classic Egg Salad
Amount per Serving
Calories
240.57
% Daily Value*
Fat
19.99
g
31
%
Saturated Fat
4.61
g
29
%
Trans Fat
0.04
g
Polyunsaturated Fat
7.98
g
Monounsaturated Fat
6.02
g
Cholesterol
329.39
mg
110
%
Sodium
587.04
mg
26
%
Potassium
162.67
mg
5
%
Carbohydrates
2.07
g
1
%
Fiber
0.18
g
1
%
Sugar
1.08
g
1
%
Protein
12.65
g
25
%
Vitamin C
1.63
mg
2
%
Calcium
70.41
mg
7
%
Iron
1.66
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!