Egg Salad
A delightful Egg Salad recipe blending creamy eggs with tangy yogurt and zesty mustard, perfect for sandwiches, wraps, or light meals.
Ingredients
Main ingredients
- 6 large large eggs The star ingredient providing creaminess.
- 1/4 cup plain Greek yogurt Adds tanginess and creaminess.
- 2 teaspoons Dijon mustard For a zesty flavor.
- 3 tablespoons finely chopped red onion Adds sweetness and crunch.
- 2 tablespoons chopped fresh chives For a fresh, herbal note.
- Salt and black pepper to taste Essential for flavor enhancement.
Instructions
Preparation
- Boil the eggs. Place 6 large eggs in a medium saucepan and cover with water by about an inch. Bring to a rolling boil and cook for 14 minutes.
- Cool the eggs. Transfer the boiled eggs to a bowl filled with ice water and let them sit for about 5 minutes.
- Mix. Peel the eggs under running water, coarsely chop them, and transfer to a mixing bowl. Add Greek yogurt, Dijon mustard, red onion, and chives, then stir until well combined.
- Taste and adjust. Season with salt and black pepper to taste.
- Serve. Enjoy the egg salad in sandwiches, wraps, or on a bed of mixed greens.
Notes
For best results, start with room temperature eggs and chill the salad before serving to enhance flavors. Variations include using avocado instead of Greek yogurt or incorporating other proteins like tuna or chicken.