Simply Egg Salad

Simply Egg Salad


"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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2 h 20 m servings 122 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 247 mg
  • 82%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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!



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

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!!

Maybe the reason I enjoyed this so much was because it was “simply” egg salad. No frills. I do love variations of basic egg salad with different and even unusual add-ins. But it was nice this...

perfect as is

needed to add a bit more Mayo

This was great! I used pain Greek yogurt, and it gave it a nice smooth flavor. I didn't have celery or green onions, so I added a little pickle relish and some Louisiana Hot Sauce. Just enough t...

Simple and delicious, loved that this used yogurt!

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

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