Our Favorite Egg Salad
This creamy, crunchy, comforting classic, goes nicely in a sandwich or wrap, inside a lettuce leaf, or scooped on top of a green salad.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon mustard (any kind you like)
- 1⁄2 teaspoon salt
- 1 celery stalk, chopped
- 4 large eggs, hard-cooked and peeled
Directions
- Put the yogurt, olive oil, mustard, herbs, and salt in the bowl and mix well.
- Add the celery and mix well.
- Cut the eggs in half lengthwise and then cut them back and forth a few more times (they don’t need to be evenly cut and they don’t need to be cut into tiny pieces).
- Add the eggs to the bowl and, using the fork or spoon, mix well. Now taste the egg salad. Does it need a pinch more salt? If so, add it and taste again.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 110 |
| Total Fat | 8.7 g |
| Saturated Fat | 2.1 g |
| Cholesterol | 186 mg |
| Sodium | 367 mg |
| Total Carbohydrates | 1 g |
| Dietary Fiber | 0.2 g |
| Total Sugars | 0.7 g |
| Added Sugars included | |
| Protein | 7.3 g |