Go Back
+ servings
two egg salad sandwich halves
Print Recipe
5 from 8 votes

Easy Egg Salad

kristineskitchenblog.com
My easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
Calories: 135kcal

Ingredients

  • 6 large eggs
  • 2 teaspoons Dijon mustard
  • ¼ cup plain Greek yogurt or mayonnaise
  • ¼ teaspoon each of salt and pepper or to taste
  • ¼ cup finely chopped red onion or to taste

Instructions

  • Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over high heat. Cover the pot with a lid, turn off the heat and let the eggs cook in the hot water for 12 minutes.
  • Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes. Peel the eggs.
  • In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
  • Chop the eggs and add them to the bowl, along with the chopped red onion.
  • Stir until well combined.
  • Taste and season, as needed.
  • Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.

Notes

Store egg salad in a covered container in the refrigerator for up to 3 days.

Nutrition

Serving: 1/4 recipe | Calories: 135kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 307mg | Sugar: 2g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com