Classic Egg Salad
Perfectly creamy and loaded with crunchy celery and lots of fresh dill, this classic egg salad is quick to make and the best egg salad recipe to have up your sleeve!
Servings 4 servings
Calories 217kcal
Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 2 tablespoons pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 cup minced sweet pepper
- 1/2 cup minced celery
- 2 tablespoons minced fresh dill
- 1/4 cup minced green onion
- 8 large hard-boiled eggs, diced into 1/4-inch cubes
- Salt and pepper to taste
- Sliced bread and lettuce for serving
Instructions
- In a medium bowl, whisk mayonnaise, yogurt, pickle relish, mustard, and sugar until smooth.
- Fold sweet pepper, celery, dill, green onion, and eggs into dressing until everything is evenly coated. Season egg salad with salt and pepper to taste.
- Refrigerate egg salad until ready to serve and serve with bread and lettuce. Enjoy!
Notes
Storing Instructions
Store egg salad in refrigerator up to 6 days.
Nutrition
Serving: 2 oz egg salad | Calories: 217kcal | Carbohydrates: 7.6g | Protein: 13.4g | Fat: 15.1g | Saturated Fat: 3.9g | Cholesterol: 375mg | Sodium: 308mg | Potassium: 249mg | Fiber: 0.8g | Sugar: 5.6g | Calcium: 86mg | Iron: 2mg