Egg Salad

A basic healthy egg salad recipe.
Photo by Lauren Z.

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

1

servings

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

1

servings

Ingredients

  • (I eyeball most of the ingredients; feel free to change it up according to your taste preferences)

  • 2

    large eggs, preferably organic and about 1 week old (the fresher the eggs, the more difficult they will be to peel)

  • 2

    Tbsp plain 2% Greek yogurt

  • 1/2

    tsp canola oil mayonnaise

  • 1/4

    tsp country Dijon mustard

  • 1/4

    tsp white wine vinegar

  • 1

    small green onion, thinly sliced

  • Kosher salt and freshly ground black pepper

Directions

Place eggs in a small saucepan and cover with water. Place over high heat and heat water just until boiling. Immediately cover saucepan with a tight-fitting lid and remove from heat. Allow eggs to sit in hot water for 15 minutes. Drain water, shake saucepan to crack egg shells, and cover eggs in cold water. Peel eggs. Combine hard-boiled eggs (I like to use both whites and one yolk–my dog usually gets the other yolk), yogurt, mayonnaise, mustard, and vinegar in a small bowl; lightly mash until combined. Fold in sliced green onions and season to taste with salt and pepper. Serve between slices of hearty whole wheat bread, with crunchy crackers, or on a bed of fresh crisp greens.

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