Egg salad is easy to make and full of delicious flavor and nutrition. I use yogurt in this recipes to cut some of the fat and calories, but you can omit and use all mayo if you prefer. Eat the salad how you normally would, or serve it as a pretty party spread; ideas shown in the post. You can also prepare a beautiful double decker sandwich with the tuna salad recipe (shown below) that is sure to impress. Mmm, mmm, good!
8 to 12 eggs
2 Tbsp. mayo
Scant 1/4 cup plain or Greek yogurt
1 1/2 tsp. pickle juice
1 1/2 tsp. prepared mustard
2 tsp. red wine vinegar, optional
1/4 tsp dried basil, optional
1/4 tsp. salt
1/4 tsp. pepper
Hard-boil eggs, rinse under cold water, peel, rinse again, and lay on paper towels to dry.
Dice eggs or push through a cooling rack into a medium bowl.
Add mayo, yogurt, mustard, salt, pepper, pickle juice, vinegar, basil, salt, and pepper.
Stir to combine.
Cover and refrigerate until ready to serve.
Keywords: egg salad, eggs