DONATE: Support our mission to improve childhood nutrition and cooking skills!
Our Favorite Egg Salad

Our Favorite Egg Salad


Our Favorite Egg Salad

Our Favorite Egg Salad

We love this creamy, crunchy, comforting classic! Serve it in a sandwich or wrap, inside a lettuce leaf, or scooped on top of a green salad.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings

kitchen gear

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


  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon mustard (any kind you like)
  • 1⁄2 teaspoon kosher salt
  • 1 celery stalk, chopped
  • 4 large eggs, hard-cooked and peeled


  • Put the yogurt, olive oil, mustard, herbs, and salt in the bowl and mix well.
  • Add the celery and mix well.
  • 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).
  • 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. Serve right away, or cover and refrigerate up to 1 day.


OR ELSE Do you like your egg salad super-creamy? Add an additional 1 tablespoon each olive oil and yogurt.
• 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
The most commonly asked cooking question of Amazon’s voice- activated Echo device is “How do I boil an egg?”
    Your Cart
    Your cart is emptyReturn to Shop