The Best Egg Salad Recipe for Sandwiches
This delicious egg salad recipe is the perfect choice for sandwiches, wraps and more. The filling spread can be made ahead of time, which makes this recipe great for meal prep.
Creamy, crunchy and satisfying, this easy egg salad recipe has it all. Celery hearts, which are the inner ribs of celery, are more tender than stalks and add a mildly salty and briny flavor.
Learn how to make hard-boiled eggs at home, or buy ready-to-eat ones from the store. Serve this egg salad on top of a bed of greens, sandwich it between slices of whole-wheat bread or pair it with carrot and celery sticks.
Ingredients
- 2 celery hearts, finely chopped (about 1/3 cup)
- ¼ cup finely chopped red onion or shallot
- 1 tablespoon champagne vinegar
- 8 hard-boiled eggs, peeled and halved
- 2 tablespoons nonfat plain strained yogurt, such as Greek-style
- 1 tablespoon yellow mustard
- 1 tablespoon mayonnaise
- 1 teaspoon chopped fresh dill, plus more for garnish
- 1 teaspoon chopped fresh chives, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Directions
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Stir celery, onion (or shallot) and vinegar together in a medium bowl; let stand at room temperature until the onion is bright red, about 5 minutes.
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Add egg halves to the bowl; mash with a fork until finely crumbled. Add yogurt, mustard, mayonnaise, dill, chives, salt and pepper; stir until well combined. Garnish with additional dill and chives, if desired.
To make ahead
Refrigerate in an airtight container for up to 4 days.