Our Favorite Egg Salad
Serves: 4

Our Favorite Egg Salad

This creamy, crunchy, comforting classic, goes nicely in a sandwich or wrap, inside a lettuce leaf, or scooped on top of a green salad.

Prep time: 20 minutes

Cook Time: 15 minutes (for the eggs)


  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon mustard (any kind you like)
  • 1⁄2 teaspoon salt
  • 1 celery stalk, chopped
  • 4 large eggs, hard-cooked and peeled
Serving Size: 1/2 Cup
Total Fat8.7 g
Saturated Fat2.1 g
Cholesterol186 g
Sodium367 mg
Total Carbohydrate1 g
Dietary Fiber0.2 g
Total Sugars0.7 g
Added Sugars included0 g
Protein7.3 g


  1. Put the yogurt, olive oil, mustard, herbs, and salt in the bowl and mix well.
  2. Add the celery and mix well.
  3. Cut the eggs in half lengthwise and then cut them back and forth a few more times (they don’t need to be evenly cut and they don’t need to be cut into tiny pieces).
  4. Add the eggs to the bowl and, using the fork or spoon, mix well. Now taste the egg salad. Does it need a pinch more salt? If so, add it and taste again.

Recipe Source: ChopChopFamily.org recipe Our Favorite Egg Salad

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