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

Average Cost: $3.46
Prep Time: 20 minutes
Average Cook Time: 15 minutes (for the eggs)
Average Servings: 9

Recipe Source:


  • 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


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


Serving Size: 1/2 Cup

Total Fat8.7 g
Saturated Fat2.1 g
Cholesterol186 mg
Sodium367 mg
Total Carbohydrates1 g
Dietary Fiber0.2 g
Total Sugars0.7 g
Added Sugars0 g
Protein7.3 g