Healthy Egg Salad

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–+ servings

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Open faced egg salad sandwiches topped with capers and herbs on a marble server.

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5 from 1 vote

With cooked and peeled hard boiled eggs in the refrigerator, this healthy egg salad is made is just a few minutes for a terrific lunch option. Serve as an open faced sandwich on a slice of bread or in lettuce cups.

Prep Time15

Total Time15

Course: lunch

Cuisine: American

Servings:

Calories: 241kcal

Author: Sally Cameron

Equipment

egg slicer optional but makes it faster

Ingredients

8 large hard boiled eggs peeled
3 tablespoons mayonnaise
3 tablespoons greek yogurt
2 tablespoons finely chopped shallots
2 tablespoons finely chopped celery
1 tablespoon Dijon mustard
1 teaspoon whole grain Dijon mustard or use all creamy dijon
2 teaspoons chopped dill, parsley or chives or a combination
½ teaspoon salt
¼ teaspoon white pepper or black pepper

Optional garnished

extra chopped herbs
capers rinsed and dried
lemon zest

Instructions

Chop the hard boiled eggs. In a medium bowl, mix the mayo, yogurt, shallots, celery, mustards, herbs, salt and pepper. Gently fold in the chopped eggs.
Season with salt and pepper, then taste and adjust with more of anything you prefer — more yogurt or mayo for more creaminess, a little more mustard for more flavor, or more herbs, salt, or pepper.

Notes

For neatly diced hard boiled eggs, use an egg slicer. Place the egg lengthwise in the slicer and slice. Remove the egg, separate the eggs into two halves, then place each half crosswise in the slicer, flat side up, and slice again. Transfer to a cutting board and give the eggs a quick chop for even pieces.

Nutrition