The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
You really can’t beat a classic egg salad! This is a traditional egg salad recipe, with ideas for customizing it to your taste with mix-ins like finely chopped celery, chives, pickle relish, and spices. I like to use a 2:1 ratio of Greek yogurt to mayonnaise, but you can customize this to your taste by using all Greek yogurt or all mayonnaise. Classic yellow mustard is my favorite here, but Dijon mustard is delicious too!
This egg salad can be enjoyed in so many ways. Serve it on sandwiches, rolled into wraps, tucked into lettuce cups, with crackers, atop salads, or straight out of the bowl with a spoon! It’s also perfect for meal prep. Store a batch in the fridge to enjoy throughout the week (It will keep for up to five days.)
- Cook time:
- Prep time:
- Total time:
- 8 Heinen’s cage-free large eggs, hard-boiled, peeled and chopped*
- ¼ cup plain Greek yogurt
- 2 Tbsp. mayonnaise
- 1 Tbsp. yellow mustard
- Salt and pepper
- Finely chopped celery
- Finely chopped chives or green onion
- Sweet pickle relish
- Curry powder
- Place the chopped hard-boiled eggs in a large bowl.
- Fold in the Greek yogurt, mayonnaise, and mustard.
- Season to taste with salt and pepper.
- Customize with optional mix-ins to your taste.
- Refrigerate for up to 5 days.
*For perfect hard-boiled eggs:
- Place eggs in a single layer in a large pot and cover with 2 inches of water.
- Bring the water to a rolling boil over high heat. Cover and turn off the heat.
- Allow to stand for 10 minutes.
- Drain water and rinse eggs under cold water for 30 seconds.
- Fill pot with cold water and add ice.