Classic Egg Salad

If you’re a fan of egg salad, you’ll love this super-fresh version. And if you’re not? Maybe you’ll change your mind! Serve this as a sandwich with lettuce and tomato slices, inside a lettuce leaf, or scooped on top of a green salad. 

Hands-on time:
15 minutes
Total time:
15 minutes

Kitchen Gear

Measuring spoons
Small bowl
Sharp knife (adult needed)
Cutting board
Fork or spoon, for mixing 


2 tablespoons plain Greek yogurt
1 tablespoon olive oil
1 teaspoon mustard (any kind is fine)
1 tablespoon chopped fresh herbs, such as parsley, basil, dill, tarragon, cilantro, or the leaves from inside the bunch of celery (or 1⁄2 teaspoon dried)
1⁄4 teaspoon salt
1 celery stalk (minced)
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).

  4. Add them to the bowl and, using the fork or spoon, mix well. Now taste the egg salad. Does it need a pinch more salt or seasoning? If so, then add it and taste again. Serve right away or cover and refrigerate up to 1 day. 

  • Curried Egg Salad: Add 1 teaspoon curry powder and 1 tablespoon chopped fresh cilantro or basil leaves

  • Lemony Egg Salad: Add 1 teaspoon fresh lemon juice and 1 teaspoon finely grated lemon zest

  • Oniony Egg Salad: Add 2 tablespoons finely diced red onion or scallions, and, if you have any, a tablespoon of slivered chives 

  • Do you like your egg salad super-creamy? Add an additional 1 tablespoon each olive oil and yogurt.