Egg Salad

Egg Salad

by Jonathan

I am deeply passionate about Egg Salad. Chunks of protein-rich hard-boiled eggs set against the snappy crunch of celery, all smothered in rich creamy mayo! Have our food forebears ever favored us with anything as perfect as this simple, cold deli salad?

Okay, maybe not. But I’m earning that English degree, and you’re irrationally excited about Egg Salad, right?

You know what you’re getting. It’s Egg Salad! It’s tasty. It’s versatile, extremely easy to make healthy (sorry mayo!), and two of the main ingredients are things we’ve already given you ingredients for on this very blog!

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First up, we’re swapping out mayo for homemade yogurt. We may post a mayo recipe here at some point, but we always have yogurt on hand. It’s definitely healthier than mayo and still provides a lot of the richness we need. The only big difference is that, unless you’ve strained the yogurt, the egg salad may be a bit more watery after being in the fridge. Just mix it back up a bit when you take it out of the fridge to combat this or use strained yogurt.

The other thing we’re using that you can make at home is whole grain mustard. It brings in some spice that plays well with the dill and smoked paprika. It’s just delicious with the hard-boiled eggs (you could probably use the same mustard to make some mean deviled eggs, too!).

We like this for an easy lunch: toast up some good bread like a rich brioche, add egg salad and maybe a bit more smoked paprika, top with some high-quality lettuce, and you’ve got a sandwich that turns your lunch into a real party. Or at least not a sad desk lunch.

There are definitely other preparations possible with this versatile Egg Salad too. Sub out the celery and dill for raisins and curry powder, and it’s a very different but equally delicious recipe. Serve it with crackers for an appetizer or side, or skip the bready carbs all together and throw the Egg Salad on a bed of lettuce.

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Egg Salad
Simple egg salad with celery and dill using homemade yogurt and mustard. Serve as a main course for lunch or with crackers for a snack.
Course: Salad
Cuisine: American
Ingredients
  • 6 hard boiled eggs peeled and chopped
  • 3 tbsp plain whole milk yogurt
  • 1 tbsp whole grain mustard
  • 1-2 sticks of celery chopped
  • 1 tbsp fresh dill chopped
  • ¼ tsp smoked paprika
  • Salt and pepper to taste
Recipe

  1. Mix all ingredients to combine.

  2. Taste and adjust seasonings to preference.

  3. Serve on brioche with lettuce.