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.

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Hands-on time: 20   |    Total time: 20   |    Makes: 4 Servings

KITCHEN GEAR

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

INGREDIENTS

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

INSTRUCTIONS

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  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. 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.

GET CREATIVE
• 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

DID YOU KNOW?
The most commonly asked cooking question of Amazon’s voice- activated Echo device is “How do I boil an egg?”