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Classic Egg Salad

4.6
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PREP TIME
5 min
COOKING TIME
15 min
TOTAL TIME
140 min
SERVINGS
3 servings
Lunch
Classic Egg Salad
Ingredients
  • 4 eggs
  • 2 tablespoons plain nonfat yogurt
  • 2 tablespoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup diced celery
  • 1 green onion, chopped
Instructions
1
Begin by placing eggs into a saucepan and filling it with cold water, ensuring the eggs are completely submerged. Next, bring the mixture to a rolling boil over medium-high heat, then cover it and remove from heat. Allow the eggs to sit for 15-20 minutes, giving them time to cook thoroughly.
2
After the eggs have cooled, drain them and submerge in cold water until they reach a chilled state. Transfer the eggs to the refrigerator where they can be stored for at least 2 hours or up to 7 days.
3
Once the eggs have chilled, peel them and place them in a bowl. Using a fork or potato masher, gently crush the eggs until they are finely chopped.
4
Meanwhile, combine yogurt, mayonnaise, Dijon mustard, salt, and pepper in a separate bowl. Stir until the mixture is smooth and well combined.
5
Add chopped celery and green onion (if using) to the bowl with the yogurt mixture. Stir until everything is fully incorporated.
6
Finally, spread the egg mixture over your favorite bread, fill pita halves with it, or scoop some onto your favorite salad greens.