This is your trusty, no-fuss Egg Salad Recipe—the one you’ll reach for again and again. Simple yet satisfying, it’s creamy, crunchy (shoutout to celery!), packed with protein, and full of flavor, thanks to a touch of Dijon and fresh dill.
INGREDIENTS
For the Healthy Egg Salad:
- 6 hard-boiled eggs (4 whole, 2 with whites only)
- ¾ cup diced celery (about 3 medium stalks)
- ¼ cup plain non-fat Greek yogurt
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh dill
For Serving:
- Whole grain bread, toasted (for 4 open-faced sandwiches)
- Arugula, tomato, additional fresh dill (optional)
INSTRUCTIONS
- Peel and roughly dice the hard-boiled eggs. (For detailed steps on boiling eggs, check Step 2 of my Avocado Egg Salad recipe.)
- In a large mixing bowl, combine the eggs, celery, Greek yogurt, mustard, salt, pepper, and dill. Stir well to incorporate.
- Serve on toasted bread with arugula and tomato or enjoy as a topping for fresh greens.
STORAGE TIPS
- Refrigerate: Leftover egg salad can be stored in an airtight container in the fridge for 2-3 days. Stir before serving.
NUTRITION (PER SERVING, WITHOUT BREAD)
- Calories: 125 kcal
- Carbohydrates: 2g
- Protein: 11g
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 249mg
- Fiber: 1g
- Sugar: 1g
