Lunch
The Best Egg Salad Recipe for Sandwiches
Creamy egg salad blends rich yolks with tangy yogurt and mustard, then folds in crisp celery, quick-pickled onion, and fresh dill for a bright, savory bite that spreads beautifully on sandwiches.
- Total
- 17 min
- Prep
- 17 min
- Serves
- 4
Nutrition per Serving
- Calories
- 181
- Protein
- 14g
- Carbs
- 3g
- Fat
- 12g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 361mg
Ingredients
- 2 celery hearts, finely chopped (about 1/3 cup)
- 1/4 cup finely chopped red onion or shallot
- 1 tbsp champagne vinegar
- 8 hard-boiled eggs, peeled and halved
- 2 tbsp nonfat plain strained yogurt, such as Greek-style
- 1 tbsp yellow mustard
- 1 tbsp mayonnaise
- 1 tsp chopped fresh dill, plus more, for garnish
- 1 tsp chopped fresh chives, plus more, for garnish
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- Stir 1/3 cup celery, 1/4 cup onion (or shallot) and 1 tablespoon vinegar together in a medium bowl; let stand at room temperature until the onion is bright red, about 5 minutes.
- Add 16 egg halves to the bowl; mash with a fork until finely crumbled. Add 2 tablespoons yogurt, 1 tablespoon mustard, 1 tablespoon mayonnaise, 1 teaspoon dill, 1 teaspoon chives, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir until well combined. Garnish with additional dill and chives, if desired.