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A great egg salad recipe needs a few key ingredients. First, you need hard-boiled eggs. Use six large eggs for the best flavor. Next, mayonnaise is often a must. It adds creaminess and richness to your dish. If you want a lighter version, you can use Greek yogurt instead.

Egg Salad

Discover the ultimate egg salad recipe that’s both easy to make and full of flavor! This versatile dish can be tailored to your taste, whether you prefer a classic creamy version with mayo or a lighter twist with Greek yogurt or avocado. Perfect for sandwiches, picnics, or brunch, this egg salad is nutritious and satisfying.
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Ingredients
  

6 large eggs, hard-boiled and peeled

1/4 cup mayonnaise

1 tablespoon Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1/4 cup celery, finely diced

1/4 cup red onion, finely diced

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Optional: Lettuce leaves for serving

Instructions
 

Chop the hard-boiled eggs into small pieces and place them in a large mixing bowl.

    Add the mayonnaise, Greek yogurt, and Dijon mustard to the bowl with the eggs.

      Squeeze in the lemon juice to brighten the flavors.

        Mix the ingredients gently until they are well combined, being careful not to mash the eggs too much.

          Fold in the diced celery, red onion, chopped dill, and parsley.

            Season with salt and pepper to taste, adjusting based on your preference.

              For a creamier texture, you can add an extra dollop of yogurt or mayonnaise as desired.

                Serve the egg salad on lettuce leaves, or as a sandwich filling in whole-grain bread or wraps.

                  Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4