Egg Salad

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Course Snack
Servings 3

Ingredients
  

  • 6 eggs large hard-boiled
  •  
    3-4 tablespoons low fat mayonnaise or Greek yogurt for extra protein
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Chives chopped finely
  • 1 stalk celery finely diced
  • Salt and pepper to taste
  •  
    Optional: paprika for garnish

Instructions
 

  • Prep the eggs: Peel hard-boiled eggs and place in a mixing bowl
  • Mash: Use a fork to mash eggs to your preferred texture (chunky or smooth)
  • Mix: Add mayonnaise, mustard, chives, and celery
  • Season: Add salt and pepper to taste
  • Chill: Refrigerate for at least 30 minutes to let flavours meld
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