Our Favorite Egg Salad

This creamy, crunchy, comforting classic, goes nicely in a sandwich or wrap, inside a lettuce leaf, or scooped on top of a green salad.

Ingredients

• 2 Tbsp plain Greek yogurt
• 1 Tbsp olive oil
• 1 Tsp mustard (any kind you like)
• 1⁄2 Tsp salt
• 1 Celery stalk, chopped
• 4 Large eggs, hard-cooked and peeled

Directions

Step 1

Put the yogurt, olive oil, mustard, herbs, and salt in the bowl and mix well.

Step 2

Add the celery and mix well.

Step 3

Cut the eggs in half lengthwise and then cut them back and forth a few more times (they don’t need to be evenly cut and they don’t need to be cut into tiny pieces).

Step 4

Add the eggs to the bowl and, using the fork or spoon, mix well. Now taste the egg salad. Does it need a pinch more salt? If so, add it and taste again.

Utensils Needed

• Cutting board
• Sharp knife
• Measuring spoons
• Small bowl
• Fork or spoon, for mixing

NUTRITION FACTS

Serving Size: 1/2 Cup

Nutrients	Amount
Calories	110
Total Fat	8.7 g
Saturated Fat	2.1 g
Cholesterol	186 mg
Sodium	367 mg
Total Carbohydrates	1 g
Dietary Fiber	0.2 g
Total Sugars	0.7 g
Added Sugars	0 g
Protein	7.3 g