Egg Salad Recipe

Egg salad sandwich with lettuce on whole wheat bread.

5 from 13 ratings

from kristineskitchenblog.com

This easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing, plus red onion and chives for lots of flavor. Make egg salad sandwiches or serve in lettuce wraps for a light lunch.

Prep Time10

Cook Time14

Inactive Time10

Total Time34

Servings: servings

Calories: 110kcal

Ingredients

6 large eggs
¼ cup plain Greek yogurt or mayonnaise
2 teaspoons Dijon mustard or yellow mustard
3 tablespoons finely chopped red onion or to taste
2 tablespoons chopped fresh chives
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Instructions

Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
Chop the eggs and place in a medium mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, chopped red onion, chives, salt and pepper. Stir until well combined.
Taste and adjust seasonings, as needed. If the egg salad isn't creamy enough, stir in a little more yogurt or mayo.
Serve egg salad in a sandwich or wrap, on toasted bread topped with sliced avocado, in lettuce wraps, or as desired.

Video

Notes

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Nutrition information is only an estimate.