As a kid I used to look forward to the week after Easter because it meant egg salad! Even though we used to hard boil eggs all the time, I don’t know why we didn’t make it more often. I could honestly eat it for breakfast, lunch, dinner…you name the time and I’ll be there.
But let’s be real, there are a lot of eh egg salad recipes out there. Flavorless, swimming in mayonnaise, more like egg mash with no texture – I get why some people steer clear. I am here to tell you – this is the best egg salad recipe ever, and now that I’m an adult, I don’t wait for Easter to enjoy it!
Do you avoid egg salad because it is such a pain to make and peel the eggs? If that’s you, check out my blog post all about how to make easy peel hard boiled eggs. I am personally a fan of the Instant Pot method because it really is, “Set it, and forget it,” but whether you have an Instant Pot or not, you can make perfectly cooked, easy to peel hard boiled eggs.
Now let’s talk mayonnaise. I don’t have an aversion to mayonnaise like some people (my sister included), but I don’t overly love it. I recognize it’s place in certain recipes which is why I still use 1 Tbsp in this recipe, but I lighten up my egg salad with the use of whole milk Greek yogurt. It adds a little tartness while still lending that perfect creamy texture. The addition of lemon juice, mustard, and some fresh chives add a fresh burst of flavor – there is no room for lackluster recipes here!
When you combine the hard boiled eggs and other ingredients, there is no need to overly mash your egg salad. Stir to just combine the flavors, and leave some big chunks of egg and yolk to vary the texture. You want to be able to taste the egg still, and enjoy all of the flavors. Plus, egg mash just sounds gross.
Whether you’re a veteran egg salad fan like me, or just now coming around to the idea, I hope this really does become the only recipe you’ll ever need!
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A creamy and delicious egg salad recipe that is just as good for breakfast as it is lunch. Serve on toasted sourdough for the ultimate treat!
Ingredients
- 6 hard boiled eggs
- 1 Tbsp mayonnaise
- 2 Tbsp Greek yogurt
- 2 Tbsp chives, minced
- 1 Tbsp Dijon or whole grain mustard
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- Peel and roughly chop your hard boiled eggs, or use an egg slicer
- In a medium sized bowl, add eggs, mayo, yogurt, chives, mustard, lemon juice, salt and pepper.
- Toss to break up the eggs and blend well. Serve on toasted bread or a bed of lettuce.
Notes
For dairy-free, Whole30, Paleo – use 3 Tbsp compliant mayonnaise and eliminate the yogurt.
Tools to Make Egg Salad
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