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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.

Our Favorite Egg Salad

Recipe Source: ChopChopFamily.org


  • 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


  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.
Serving Size: 1/2 cup
Total Fat8.7 g
Saturated Fat2.1 g
Cholesterol186 mg
Sodium367 mg
Total Carbohydrate1 g
Dietary Fiber0.2 g
Total Sugars0.7 g
Added Sugars included0 g
Protein7.3 g
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