Vegetarian
Egg Salad
Description
This is going to be your stalwart, go-to Egg Salad Recipe. Nothing fancy here, but sometimes that’s what you want—it’s creamy and crunchy (thanks celery!), protein-packed, and punchy (hat tip to Dijon and dill!).
Ingredients
- 6 hard cooked eggs 2 of the whites-only; 4 whole eggs
- 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
Directions
- Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my
- Avocado Egg Salad
- recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
- Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
