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Homemade Egg Salad photo

Egg Salad

A simple, creamy egg salad made with Greek yogurt, mayonnaise, Dijon mustard, and fresh herbs. Perfect for sandwiches, salads, or as a dip.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 hard boiled eggs peeled and roughly chopped
  • 2 tablespoonsplain Greek yogurt
  • 2 tablespoonsmayonnaise
  • 2 teaspoonsDijon mustard
  • 1 teaspoonfresh lemon juice
  • 1/3 cupfinely diced celery
  • 1/4 cupsliced green onions
  • 1 tablespoonchopped chives
  • Kosher salt and freshly ground black pepper to taste

Method
 

Instructions
  1. Place the 6 hard-boiled eggs (peeled and roughly chopped) in a medium bowl.
  2. Add 2 tablespoons plain Greek yogurt, 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, and 1 teaspoon fresh lemon juice to the bowl.
  3. Stir with a spoon, pressing and breaking up the eggs until the mixture reaches your desired consistency (you can leave it a little chunky).
  4. Fold in 1/3 cup finely diced celery, 1/4 cup sliced green onions, and 1 tablespoon chopped chives until evenly distributed.
  5. Season with kosher salt and freshly ground black pepper to taste, stir, and taste again—adjust seasoning if needed.
  6. Serve immediately or cover and refrigerate until ready to use.

Notes

Notes
The egg salad will keep in a sealed container in the refrigerator for up to 5 days.