My classic egg salad recipe is getting a clean eating update with avocado mayo and Greek yogurt. Easy to make with just a few ingredients, more nutritious than most egg salad recipes, and so delish! Perfect on sandwiches, salads, wraps, or crackers. I’m also sharing some of my favorite mix-ins.
Egg salad is one of my go-to’s for lunch when we do not have leftovers from the previous night’s dinner. It’s creamy, crunchy, and full of flavor. I almost always have hard boiled eggs on hand, so it takes no time at all to whip up a batch. A few years ago, Tom was away on a business trip, Max was on a mission trip, and I had the whole house to myself. I’m pretty sure I ate egg salad for lunch and dinner the entire week they were gone.
When we first started clean eating, I didn’t make egg salad very often because of the highly processed ingredients contained in my favorite mayonnaise. I tried making it with yogurt instead of mayo but was not a fan.
And then, I discovered avocado mayo. The answer to this egg salad lovin’ girl’s prayers! LOL! After a little experimenting, I found the perfect combination of avocado mayo and yogurt to give it the texture and flavor of my classic egg salad recipe.
Tammy’s Tips For Making Easy Classic Egg Salad
Hard Boiled Eggs – My new favorite way to make hard boiled eggs is in my Instant Pot. The eggs come out just the way I want them to be cooked every time.
Place up to 12 eggs on the wire rack that comes with the Instant Pot and add one cup of water. Secure lid and turn vent to the sealing position. Select manual setting, adjust the pressure to high and set time for 6 minutes. When time is up, use a towel or oven mitt and open the lid using quick release.
Transfer hot eggs to a bowl of ice water for 5 minutes before peeling. This will give you fully set yolks which is what I use for my egg salad. (For a medium yolk set timer for 5 minutes, for a soft jamlike yolk set timer for 4 minutes, and for a full-on runny yolk set timer for 3 minutes.)
My Favorite Mix-Ins – One of the best things about egg salad is that it is customizable. I like changing things up sometimes by adding in some different mix-ins that I have on hand in my fridge. Here are some of my favorites:
- chopped pickles
- diced red pepper
- fresh dill
- chopped avocado (If you add avocado, the egg salad will not keep in the refrigerator for the 3-4 days as stated in the recipe.)
- a dash of hot sauce
How I Eat My Egg Salad
I am Tam! Tam I am!
I’ve often said, “I will eat egg salad between two pieces of whole-grain bread.”
When I am able, I enjoy it on one of my homemade bagels.
And I will eat it at the lake on a rice cake.
When I’m being a slacker, I like it on a cracker.
How about a clap for egg salad in a wrap.
Some days my goal is to eat it straight from the bowl!
Ok y’all, I think this pandemic quarantine has gotten to me! I miss my preschoolers! LOL!
Let me know in the comments below your favorite way to eat egg salad. 🙂
Easy Classic Egg Salad Recipe
My classic egg salad recipe is getting a clean eating update with avocado mayo and Greek yogurt. Easy to make with just a few ingredients, more nutritious than most egg salad recipes, and so delish! Perfect on sandwiches, salads, wraps, rice cakes, or crackers.
- 6 hard boiled eggs, peeled and coarsely chopped
- 1 rib of celery, diced
- 1 tbsp red onion, finely chopped
- 3 tbsp avocado mayonnaise
- 1 tbsp plain yogurt, Greek or regular
- 2 tsp yellow mustard can sub dijon mustard
- salt and pepper to taste
- fresh dill for garnish, optional
In a medium bowl, combine chopped eggs, celery, onion. Fold in the mayonnaise, yogurt, and mustard.
Season with salt and pepper. Garnish with fresh dill and serve.
Can be stored in air-tight container for 3-4 days.
You might also enjoy some of these salads.