Classic Egg Salad

By jsides

Ingredients

• 3 large eggs
• 2 Tbsp plain yogurt
• 1 Tbsp mayonnaise
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/2 cup quartered cherry tomatoes
• 1/2 celery stalk, minced (about 1/4 cup)
• 1 Tbsp minced red onion
• 2 tsp chopped fresh dill, if desired
• Salt and pepper

Details

Servings 1
Adapted from whattoexpect.com

Preparation

Step 1

Place eggs in medium saucepan and cover with water. Bring to a boil over high heat. Remove pan from heat; cover and let stand 10 minutes. Drain eggs; rinse with cold water. Peel and chop.

Meanwhile, in medium bowl, whisk yogurt, mayonnaise, lemon juice, and mustard until combined. Add egg; fold in tomatoes, celery, onion, and dill. Season with salt and pepper as desired.

Makes 1½ cups (to fill 1 large sandwich)

Make ahead: Salad can be made 1 day ahead. Refrigerate, tightly covered.