Egg-cellent Egg Salad
A classic egg salad recipe filled with fresh herbs and a zesty dressing, perfect for sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large hard-boiled eggs
- 2 stalks of celery, diced
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- Salt and pepper to taste
- 2 tablespoons chives, chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 teaspoon vinegar (or lemon juice)
Instructions
- Boil the eggs by placing them in a pot and covering with water. Bring to a boil over medium heat, cover, and remove from heat after boiling for 12-14 minutes. Transfer to an ice bath.
- Peel and chop the eggs into bite-sized pieces.
- Dice the celery into small pieces.
- Mix the chopped eggs, celery, and herbs in a large mixing bowl.
- Make the dressing by mixing mayonnaise, Greek yogurt, salt, pepper, and vinegar in a separate bowl.
- Combine the dressing with the egg mixture and fold gently.
- Taste and adjust the seasoning as needed.
- Chill the egg salad in the fridge for at least 30 minutes before serving.
Notes
Serve the egg salad on bread, in lettuce wraps, or with crackers. Garnish with fresh dill or chives.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 185mg
Keywords: egg salad, classic salad, summer recipe, picnic food, creamy dressing
Find it online: https://flavorsbyclara.com/egg-salad/