Ingredients
Eggs
- 6 large eggs
Salad Mix
- ¼ cup plain Greek yogurt (or mayonnaise)
- 2 teaspoons Dijon mustard (or yellow mustard)
- 3 tablespoons finely chopped red onion (or to taste)
- 2 tablespoons chopped fresh chives
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Cook eggs: Fill a medium saucepan with enough water to cover the eggs by ¾ to 1 inch. Heat over high until water boils. Reduce to a gentle boil and carefully lower eggs in using a slotted spoon. Increase heat to maintain a gentle rolling boil and cook for 14 minutes.
- Cool eggs: Transfer eggs immediately to a bowl of ice water and chill for 5 minutes to stop cooking and facilitate peeling.
- Peel and chop: Peel the eggs under running water for ease, then coarsely chop and place into a medium mixing bowl.
- Combine ingredients: Add Greek yogurt or mayonnaise, Dijon mustard, finely chopped red onion, fresh chives, salt, and black pepper to the eggs. Stir gently until well incorporated.
- Adjust seasoning: Taste your egg salad and add more salt, pepper, or yogurt/mayo to achieve desired creaminess and flavor.
- Serve: Enjoy the egg salad in sandwiches, wraps, on toasted bread with avocado slices, or as a filling for lettuce wraps.
Notes
- For easier peeling, use slightly older eggs instead of very fresh eggs.
- Substitute mayonnaise for Greek yogurt for a richer, creamier texture.
- Add fresh herbs like dill or parsley for extra flavor variation.
- Serve chilled for best taste and food safety.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
