Healthy Egg Salad
Catching Up Over Some Healthy Egg Salad (Don’t Judge)
You know how some days you just want something that’s good for you, but not, you know, boring? That’s totally my relationship with this healthy egg salad. I started making it years ago, pretty much out of desperation when I had more eggs than sense in my fridge and couldn’t handle another plain old boiled egg. One afternoon, my friend Becca stopped by just as I was smushing up eggs like a mad scientist (muttering about too much mayo as per usual), and we somehow ate the entire bowl with crackers. Anyway, I’ve been tweaking my egg salad since then—it’s not fancy, but my tastebuds do a happy wee jig every time.
Why You’ll Love This (Or At Least Not Hate It)
I whip up this healthy egg salad when all I want is something that ticks the box: tasty but not heavy. My family absolutely loses their minds for it (my teenager once proclaimed it “actual food,” so that’s something). It’s super forgiving too; I’ve burned things, used the wrong onions, substituted yogurt when the fridge looked bleak – and it still comes out well enough to eat on a Wednesday night while watching TV reruns. And if you’re like me and sometimes eye-rolling at recipes with 17 steps, you’ll appreciate that this is basically stir, taste, adjust, done.
Gather These Bits & Pieces (Swaps Welcome)
- 6 hard-boiled eggs (or use 5 if that’s all you’ve got, it works… trust me—I do it all the time)
- 3 tablespoons Greek yogurt (full-fat or low-fat, whatever’s lurking, or go old-school with light mayo if you miss that retro creaminess)
- 1 teaspoon Dijon mustard (or yellow if you’re feeling nostalgic—Grandma Nan was loyal to French’s, but I’m not so picky)
- 1 tablespoon chopped fresh dill (honestly, dried dill does the trick in winter or when your herb pot has given up)
- 2 tablespoons finely diced red onion (I’ve used chives, spring onions, and even—don’t judge—pickled onions one time)
- 1 teaspoon lemon juice (bottled, fresh, or skip if you’re in a rush)
- Salt & pepper (to taste; sometimes I get heavy-handed, oops)
- Optional: pinch smoked paprika, sliced celery for crunch, or even a wee bit of chopped avocado if you’re feeling adventurous
Let’s Get Cracking (Sorry, Couldn’t Resist)
- Peel your hard-boiled eggs. If they look a little bumpy, don’t panic. Chop them up—sometimes I go dice, sometimes it’s more of a rough smash. No judgement.
- Scoop eggs into a big-ish bowl. Add yogurt (or mayo), mustard, dill, onion, and lemon juice. Chuck in your extra bits if using.
- Stir gently. Or not-so-gently. This is where I sneak a first taste and maybe add more mustard, or a bit more salt. Don’t worry if it looks like a mess at this stage—it somehow pulls together.
- Once it looks creamy and slightly chunky (I don’t bother with perfection), give it a last taste. Maybe one more grind of pepper? Your call.
Notes (Learned From All My Oddball Experiments)
- If your eggs are too fresh, they are a pain to peel. Actually, I find week-old eggs are best for boiling.
- I once tried Greek yogurt AND mayo together… I won’t do that again – it turned out oddly slippery?
- If you like it drier, just use a hair less yogurt. Or is it a smidge? You get what I mean.
Variations I’ve Tried (With Mixed Results!)
- Added half a mashed avocado to the mix—creamy and a bit fancier, but honestly, I prefer the classic.
- Mixed in chopped pickles – delish! Unless they’re those overly sweet ones.
- One time, tried to make it with sriracha instead of mustard—let’s just say… not my finest hour.
Equipment – Or, Making Do Like I Usually Do
- Bowl (big is better; sometimes I just use a saucepan if I can’t be bothered washing up extra stuff)
- Fork to mash eggs – a potato masher is ace, but if you don’t have either, clean hands work too (just squidge them up!)
- Spoon for stirring
- Knife for chopping things up a bit
I mean, who hasn’t made do with dodgy utensils at least once?
How Long Does It Last?
In an airtight container, it should last up to 2 days in the fridge. Though, honestly, in my house it never gets there—somebody (not naming names, but… husband) eats most of it standing by the fridge at midnight. I think the flavors meld better after a few hours, but it’s still good right away if you can’t wait.
How I Like To Serve It (But You Do You)
- Heap it onto thin rye crackers, a chewy wholegrain roll, or just a bed of greens if carbs aren’t your thing today
- Perfect for a picnic (if you actually remember to pack napkins—I usually don’t)
- I sometimes just eat it with a spoon in front of Netflix. No shame.
Pro Tips (AKA, Learn From My Glorious Mistakes)
- Don’t rush peeling eggs under cold water—if you do, you’ll end up with more shell than egg. I once tried the “blow out the egg” trick and it ended in disaster, so now I just tap them gently and hope for the best.
- If you’re doubling the recipe, taste before you add the full whack of salt—I’ve over-salted more times than I care to admit.
- Actually, I find it works better if you mix the wet stuff together first, then fold in the eggs at the end. Or not. See what you prefer.
FAQ – Real Questions I’ve Had (and a Random One)
- Got a good hack for peeling eggs? Oh, this old kettle of fish! Sometimes I roll ’em on the countertop, sometimes I just go for it under the tap. There’s no magic, sorry. Cold water does help though.
- Can I make it ahead of time? Sure can, and honestly, I think it tastes better the next day, but if you’re a just-made kind of person, go for it.
- What can I use instead of Greek yogurt? Regular plain yogurt works, so does light mayo, or a half-and-half blend (but not all at once, trust me—see above).
- Is it kid friendly? Yep, though my youngest picks out the onion. On second thought, dice it tiny if you’re dealing with a picky eater.
- Can you freeze this? Wouldn’t recommend it; egg salad in the freezer gets all watery and sad looking.
By the way, do you remember that time the salad bowl cracked in the fridge? No? Never mind. Anyway, this one’s a keeper.
Ingredients
- 6 large eggs
- 1/4 cup plain Greek yogurt
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
- 1/4 teaspoon paprika (optional)
Instructions
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1Place eggs in a pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
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2Drain the hot water and transfer eggs to an ice bath. Let them cool for 5 minutes, then peel and chop the eggs.
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3In a large bowl, combine Greek yogurt, light mayonnaise, Dijon mustard, salt, pepper, and paprika (if using). Mix well.
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4Add chopped eggs, celery, chives, and dill to the bowl. Gently fold until all ingredients are evenly combined.
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5Taste and adjust seasoning as needed. Serve chilled on whole-grain bread, in lettuce wraps, or over a bed of greens.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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