Egg Salad Variations

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Ingredients

Serves
3
-
+
Conversion
Metric
Imperial
Regular Egg Salad
4 egg
2 tbsp plain non-fat yogurt
1 tsp dijon mustard
1 green onion, chopped (optional)
2 tbsp light mayonnaise
1/4 cup celery, diced
1/4 tsp salt and pepper
Salmon Dill Egg Salad
4 egg
2 tbsp plain non-fat yogurt
2 tbsp light mayonnaise
1 tsp dijon mustard
1/4 cup celery, diced
1/4 cup smoked salmon, finely chopped
1 tbsp dill, finely chopped
2 tsp capers, chopped
1/4 tsp salt and pepper
Pickle Bacon Egg Salad
4 egg
2 tbsp plain, non-fat yogurt
2 tbsp light mayonnaise
1 tsp dijon mustard
1 green onion, chopped (optional)
1 small dill pickle, diced
2 strips of bacon, cooked and chopped
1 tsp horseradish (or more if desired)
1/4 tsp salt and pepper
Chili Avocado Egg Salad
4 egg
2 tbsp plain, non-fat yogurt
2 tbsp light mayonnaise
1 tsp dijon mustard
half an avocado, diced
1 tbsp red onion, minced
1/2 tsp chili powder
1/4 tsp salt and pepper

Directions

1. Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.

2. Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.

3. Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.

4. Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

​Tip: Rethink your traditional egg salad sandwich and use the above recipes as dips with crackers or sliced pita bread.