Classic Egg Salad
A creamy, tangy egg salad made with hard-boiled eggs, mayonnaise, Greek yogurt, and Dijon mustard, finished with fresh chives and pickles.
Ingredients
- 6 pcs large eggs
- 0.25 cup mayonnaise
- 2 tbsp Greek yogurt
- 3 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 0.5 tsp lemon zest
- 0.25 tsp smoked paprika
- 0.5 tsp kosher salt
- to taste black pepper
- 0.25 cup Spanish cooking onion or shallot
- 1 tbsp chives or scallions
- 1 tbsp bread & butter pickles
- for serving bread
- for serving lettuce
0 of 14 ingredients ready
Instructions
- 1
Start by hard boiling your eggs. Place them in a pot, cover with cold water, bring to a boil, then turn off the heat and let them sit for about 10-12 minutes. After they're done, cool them under cold water, peel them, and chop them into bite-sized pieces.
12 min - 2
In a medium mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, smoked paprika, and kosher salt. Whisk everything together until it's smooth and well combined. Add a few grinds of black pepper and give it a quick stir.
- 3
Add the finely diced Spanish onion or shallot to the creamy dressing and mix it in. Then, gently fold in the chopped hard-boiled eggs, chopped chives (or scallions), and finely diced bread & butter pickles. Be careful not to over-mix so the eggs stay chunky.
- 4
Cover the bowl and place the egg salad in the refrigerator to chill for at least 20 minutes. This lets the flavors meld together. Once chilled, give it a good stir and taste it. Add more salt or pepper if needed.
20 min - 5
To serve, you can make sandwiches. Place a leaf of lettuce (like Romaine) on a slice of bread. Spoon about a quarter of the egg salad onto the lettuce. For an open-faced sandwich, serve it as is. For a traditional sandwich, top with another slice of bread and gently press it together.