Simply Egg Salad Recipe - Allrecipes.com
Simply Egg Salad Recipe
  • READY IN ABOUT hrs

Simply Egg Salad

Recipe by  

"A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!"

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Ingredients Edit and Save

Original recipe makes 1 1/2 cups Change Servings
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Directions

  1. Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
  2. Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
  3. Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
  4. Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 2 hrs 20 mins

Footnotes

  • Variations:
  • Salmon Dill: Omit green onion. Add 1/4 cup smoked salmon (finely chopped), 1 tablespoon fresh dill (chopped) and 2 teaspoons capers (chopped).
  • Pickle Bacon: Omit celery. Add 1 small dill pickle (diced), 2 strips of bacon (cooked and chopped) and 1 teaspoon horseradish (or more if desired).
  • Chili Avocado: Omit celery and green onion. Add half of an avocado (diced), 1 tablespoon red onion (minced) and 1/2 teaspoon chili powder.
  • Tip:
  • Rethink your traditional egg salad sandwich and use the above recipes as dips with crackers or sliced pita bread!
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Reviews More Reviews

Feb 13, 2014

I liked the creaminess that the yogurt brought to this egg salad and the little tang that came from the dijon. Nice lunch today.

 
Apr 08, 2014

perfect as is

 
Apr 20, 2014

I used Miracle Whip and Greek yogurt. The taste was great, and consistency perfect.

 
Mar 01, 2014

I tried this recipe because I was looking for a lighter option for egg salad and was curious about the addition of the yogurt. I found it did taste lighter and had good flavor, but I admit I still prefer using all mayonnaise. Also, perhaps because my eggs may not have been as large as the recipe submitter’s, the mixture was looser than I would have liked, so I would adjust the wet ingredients the next time.

 
Jun 30, 2014

Simple and delicious, loved that this used yogurt!

 
Jun 25, 2014

I used eight eggs, but used the amount of mayo & yogurt as I like my egg salad stiff. I doubled everything else and added 1 teaspoon of sweet relish. Loved using Dijon mustard!!

 
Jun 12, 2014

Delicious! I didn't have yogurt so I added another teaspoon of mayo. I also added tomato and red pepper (ground cayenne.)

 

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Nutrition

  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 282 mg
  • 94%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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