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Egg salad sandwich spread in a bowl.
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5 from 1 vote

Egg Salad Sandwich Spread

Egg salad sandwich spread with Greek yogurt, Dijon mustard, and celery.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Canadian
Servings: 4
Calories: 164kcal
Author: Jacqueline Piper

Ingredients

  • 6 large eggs
  • 1 celery stalk finely diced
  • ¼ cup plain Greek yogourt
  • 2 tablespoon mayonnaise
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • diced pickled red onion for garnish
  • pita or bread to serve
  • lettuce to serve

Instructions

  • Place the eggs in a pot and cover them by an inch or so with cold water. Heat over high heat and bring to a boil. Once it comes to a boil, turn the heat off, place a lid on the pan, and let sit for 10 minutes.
  • Remove eggs from the hot water, and place in a boil of iced water. Let sit for 5 minutes. Peel.
  • Grate the eggs on a box grater or chop them with a knife.  
  • In a large bowl, mix together the mayo, Greek yogurt, celery, mustard, salt and pepper. Taste for seasoning. 
  • Gently fold in the shredded/chopped egg.
  • To serve, add lettuce to your bread or pita, then add the egg salad. Garnish with pickled red onions.

Notes

Homemade egg salad will last in the fridge for 4 days stored in an airtight container or a container covered tightly with plastic wrap.
Freezing egg salad is not recommended. Thawed eggs turn rubbery once they thaw and mayonnaise separates when thawed.

Nutrition

Calories: 164kcal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Fiber: 0.1g | Sugar: 1g | Calcium: 58mg | Iron: 1mg