A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
3
Yield:
1 1/2 cups
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.

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  • Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.

  • Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.

  • Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

Variations:

Salmon Dill: Omit green onion. Add 1/4 cup smoked salmon (finely chopped), 1 tablespoon fresh dill (chopped) and 2 teaspoons capers (chopped).

Pickle Bacon: Omit celery. Add 1 small dill pickle (diced), 2 strips of bacon (cooked and chopped) and 1 teaspoon horseradish (or more if desired).

Chili Avocado: Omit celery and green onion. Add half of an avocado (diced), 1 tablespoon red onion (minced) and 1/2 teaspoon chili powder.

Tip:

Rethink your traditional egg salad sandwich and use the above recipes as dips with crackers or sliced pita bread!

Nutrition Facts

123 calories; protein 9.1g 18% DV; carbohydrates 5.1g 2% DV; fat 7.3g 11% DV; cholesterol 246.9mg 82% DV; sodium 543.6mg 22% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2014
I liked the creaminess that the yogurt brought to this egg salad and the little tang that came from the dijon. Nice lunch today. Read More
(15)

Most helpful critical review

Rating: 3 stars
11/12/2018
Tho it was tasty it came out a bit runny. I used whole milk yogurt and regular mayo as well as chives. I think I shall add an extra egg or two for next time. Read More
52 Ratings
  • 5 star values: 36
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/13/2014
I liked the creaminess that the yogurt brought to this egg salad and the little tang that came from the dijon. Nice lunch today. Read More
(15)
Rating: 5 stars
06/08/2015
Maybe the reason I enjoyed this so much was because it was simply egg salad. No frills. I do love variations of basic egg salad with different and even unusual add-ins. But it was nice this time to stick to a more pedestrian version. I did make the basic recipe including the green onion but substituted sour cream for the plain yogurt which I have never used. It was delicious! I do have to say however that the best part for me was to use the ingenious suggestion of the potato masher! I ve never done that before and now that I have I won t forget it! Makes quick work of chopping the eggs! Finally all of the listed variations sound interesting and delicious as well. I look forward to trying them all. Read More
(12)
Rating: 4 stars
06/25/2014
I used eight eggs but used the amount of mayo & yogurt as I like my egg salad stiff. I doubled everything else and added 1 teaspoon of sweet relish. Loved using Dijon mustard!! Read More
(12)
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Rating: 5 stars
04/08/2014
perfect as is Read More
(5)
Rating: 4 stars
03/30/2015
needed to add a bit more Mayo Read More
(3)
Rating: 5 stars
10/28/2015
This was great! I used pain Greek yogurt and it gave it a nice smooth flavor. I didn't have celery or green onions so I added a little pickle relish and some Louisiana Hot Sauce. Just enough to give it a little kick. It was so good! I think you could used Siracha for a slightly different heat. Second time I made it: Still fantastic! I think egg salad recipes can get too heavy. This one is light and delicious! This one is now a favorite at our house?? Read More
(2)
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Rating: 4 stars
03/01/2014
I tried this recipe because I was looking for a lighter option for egg salad and was curious about the addition of the yogurt. I found it did taste lighter and had good flavor but I admit I still prefer using all mayonnaise. Also perhaps because my eggs may not have been as large as the recipe submitter s the mixture was looser than I would have liked so I would adjust the wet ingredients the next time. Read More
(2)
Rating: 5 stars
06/12/2014
Delicious! I didn't have yogurt so I added another teaspoon of mayo. I also added tomato and red pepper (ground cayenne.) Read More
(2)
Rating: 5 stars
10/14/2017
I added bacon bits and it was amazeballs. Even the husband liked it! Read More
(2)
Rating: 3 stars
11/12/2018
Tho it was tasty it came out a bit runny. I used whole milk yogurt and regular mayo as well as chives. I think I shall add an extra egg or two for next time. Read More