Easy Egg Salad Recipe | Easy Healthy Recipes & Cooking Tips

Simple Healthy Egg Salad on an English Muffin

I learned how to make egg salad in seriously large quantities when I worked in my friend Colleen’s cafe several years ago. Her egg salad recipe was the simplest I’d ever seen and I’m still amazed at how many egg salad sandwiches were ordered. It goes to show that often with cooking, as with life, simple is best.

Since joining Weight Watchers, I’ve played with it, using part nonfat Greek yogurt for part light mayonnaise.

One of my favorite ways to enjoy this egg salad is spread on toast or an english muffin for an open-faced egg salad breakfast sandwich.

The first step in making any egg salad recipe, is to hard boil your eggs. I’ve got the details for how to hard boil an egg here. Then you need to chop your eggs. I like my egg salad chunkier and prefer to use a knife. If you like a finer texture, you can smash them with a fork or pastry blender, or chop them in a food processor, which is what we used to do at the restaurant.

Chopped Egg

Then you stir in the mayonnaise, yogurt and any other seasonings you like, spread on your favorite, bread, toast, or cracker and you have a simple satisfying breakfast, lunch, or snack.

Egg Salad Recipe

Prep Time: 10 minutes
Cook Time: N/A
Yield: 4 servings

Use this recipe as a guide. If you like drier egg salad, use less mayonnaise and/or yogurt. If you like more mayonnaise or yogurt, add it. This is a simple old-fashioned egg salad recipe that can be enjoyed as written or embellished as you like. I’ve provided some of my favorite additions and variations for you too.

Homemade Egg Salad

Ingredients

6 hard boiled eggs, peeled and chopped
2 tablespoons light Hellman’s
3 tablespoons plain nonfat Greek yogurt
2 teaspoons mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

In a medium bowl mix all ingredients, and any optional ingredients from the list below, until well blended.

Optional Egg Salad Additions

1/4 cup finely chopped celery
2 tablespoons, minced red onion or green onion (scallion)
2 teaspoons lemon juice
1 to 2 tablespoon chopped fresh parsley
1 to 2 tablespoons chopped fresh dill

Nutritional Estimates Per Serving (1/4th): 121 calories, 7.9 g fat, 2.6 g carbs, 0 g fiber, 10.1 g protein and 3 WW Points+

Egg Salad Sandwich

Classic Egg Salad Variations

Egg Salad with Bacon – Omit salt. Add 2 tablespoons chopped bacon or real bacon bits.
Curried Egg Salad – Omit salt. Add 1 1/2 teaspoons curry powder.
Mediterranean Egg Salad – Omit Salt. Add 1 small minced garlic clove, 2 tablespoons chopped capers, and 1 minced anchovy fillet.
Smoked Salmon Egg Salad – Add 2 ounces diced smoked salmon and 1 tablespoon chopped fresh dill.

Sources: Learning to Cook with Marion Cunningham, The New Basics Cookbook, The New Best Recipe: All-New Edition from the Editors of Cooks Illustrated.

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