Best Egg Salad Recipe

by Dr. Gourmet

I lightened up this egg salad with Greek yoghurt. I still like to add a little bit of mayo for flavor, though I use the organic olive oil version – tastes awesome. I do not make my own mayonnaise and I don’t think I use it enough to be interested! To lighten it up even more, I tossed some of the yolks, you are welcome to keep them in for the nutrients.

Also, some people chop up a ton of onions for their egg salad, and to me that ruins it. Too many crunchy onions and after I’m done eating- I still eat far more than I would have just to get rid of the onion taste in my mouth. It sticks around forever!

However, a hint of the onion is nice so I slice up the green part of green onions and put a little in there for balance. Personally, I don’t use the stalky white part of the green onion because it gives more of the onion crunch that sticks with me all day.


Best Egg Salad recipe:

Servings = 4 | Serving size =1/2 cup

Cooking Time = 30 Minutes

Egg salad will keep well for 48 hours if kept refrigerated.


Ingredients:

3 quarts water

8 large eggs

1/2 cup celery (diced)

1/2 cup sweet gherkin pickle (diced)

3 Tbsp reduced-fat Greek yoghurt

Fresh ground black pepper

1/4 tsp salt


Preparation:

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and place in cold water. After about 2 minutes the eggs will be easy to peel.


Slice the cooked eggs in half and throw away four of the yolks.

Coarsely chop the cooked egg whites. Add them to a mixing bowl with four egg yolks and the diced celery, diced pickle, Greek yoghurt, mayonnaise, pepper and salt.

Fold together gently and chill at least one hour. Serve.


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Original Best Egg Salad Recipe