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Homemade Egg Salad photo

Egg Salad

This Egg Salad is a creamy delight! Quick to make, it's perfect for sandwiches, salads, or snacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Salad:
  • 6 Hard-boiled eggs peeled and roughly chopped
  • 1/2 cup Plain Greek yogurt
  • 1/4 cup Mayonnaise optional
  • 1 tbsp Dijon mustard
  • 1 tbsp Fresh lemon juice
  • 1 cup Celery finely diced
  • 1/4 cup Green onions sliced
  • 1/4 cup Chives chopped
  • to taste Kosher salt
  • to taste Freshly ground black pepper

Equipment

  • Egg cooker or pot
  • Mixing Bowl
  • Knife and cutting board
  • Measuring Spoons
  • Spatula or spoon

Method
 

Instructions:
  1. Step 1: Boil the Eggs - Begin by boiling your six eggs. Place them in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let them sit for about 12-14 minutes. Once done, transfer the eggs to an ice bath to stop the cooking process.
  2. Step 2: Prepare the Ingredients - Once the eggs are cool, peel them and roughly chop them into bite-sized pieces. Set aside.
  3. Step 3: Combine the Base Ingredients - In a mixing bowl, combine the chopped hard-boiled eggs, plain Greek yogurt, mayonnaise, Dijon mustard, and fresh lemon juice. Stir until well mixed.
  4. Step 4: Add the Crunch - Fold in the finely diced celery, sliced green onions, and chopped chives. This will add a wonderful crunch and burst of flavor to your egg salad.
  5. Step 5: Season to Taste - Sprinkle in kosher salt and freshly ground black pepper. Give it a taste and adjust the seasoning if necessary.
  6. Step 6: Chill and Serve - For the best flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Notes

  • Egg salad can be customized with your favorite ingredients.
  • For a vegan option, use mashed avocado instead of eggs.
  • Store in an airtight container for up to three days in the fridge.