Egg Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This classic egg salad combines hard-boiled eggs with creamy mayonnaise, greek yogurt, and dijon mustard, lightened with crisp celery, fresh lemon, green onions, and chives. It's simple, protein-packed, and versatile for sandwiches, salads, or a light lunch. A traditional favorite perfect for using up easter eggs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 hard boiled eggs, (peeled and roughly chopped)
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/3 cup finely diced celery
- 1/4 cup sliced green onions
- 1 tablespoon chopped chives
- Kosher salt and freshly ground black, (pepper to taste)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 406mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 406MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.