The ONLY Egg Salad Recipe You Need

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients and fiber.

Hard boil 12 large eggs for 6 minutes in boiling water.

Turn off heat and let eggs sit covered for another 6 minutes.

Chill the eggs in an ice bath for 4-5 minutes.

Crack the eggs and remove the shells.

Slice the eggs using an egg slicer into small dices.

Add sliced eggs to a large bowl and break up any large chunks.

Dice 1/4 of a large red onion, 2 ribs of celery, and 2 cloves of garlic.

Finely chop capers and dill pickles.

Add diced vegetables, capers, and pickles to the bowl with eggs.

Mix in 1/3 cup mayonnaise, 1 tablespoon dijon mustard, and 1 tablespoon yellow mustard.

Season with 1.5 tablespoons fresh chopped dill, salt, and black pepper.

Mix everything together using a spatula and taste for seasoning.

Toast a thick slice of whole grain wheat bread under the broiler for 2-3 minutes.

Layer the egg salad on the toasted bread with red leaf lettuce.

Garnish with smoked paprika, chopped dill, and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens