Classic Egg Salad Recipe | Creamy, Easy, and Delicious Sandwich Filling

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch and is low in calories.

onion

🥗Healthier: green onion

💰Cheaper: chives

Green onion has a milder flavor and is often cheaper.

Preheat the barbecue to 400°F.

Place the eggs on the barbecue and cook for about 15 minutes.

Prepare the dressing by mixing mayonnaise and mustard in a bowl.

Add salt and pepper to taste and mix well.

Chop dill pickles and add them to the mixture.

Chop celery and add a small amount to the mixture.

Chop green onions and add them to the mixture.

Set the dressing aside while the eggs cook.

After 15 minutes, transfer the eggs to ice water for about 10 minutes to cool them down.

Peel the eggs, noting that some may have cracked during cooking.

Check the eggs to ensure they are cooked through, with a nice yellow yolk.

Remove the yolks from the whites and grate the yolks into a bowl.

Mash the yolks until smooth, then add the egg whites, mashing them down as well.

Combine the mashed egg whites and yolks with the dressing mixture.

Stir until well combined and fluffy.

Serve the egg salad on French bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens