Crunchy celery, gherkin pickles and sweet onion flavor this Southern-style egg salad recipe. Serve on pumpernickel toast or a bed of lettuce. Source: EatingWell Magazine, March/April 2012

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine yogurt, mayonnaise, mustard, pepper and salt in a medium bowl.

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  • Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in celery, gherkins and onion.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition Facts

132 calories; 7 g total fat; 189 mg cholesterol; 395 mg sodium. 5.7 g carbohydrates; 10.9 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2019
Super yummy. I didn t have celery so I substituted with a chopped apple. Read More
Rating: 3 stars
06/13/2017
My main complaint is the nutrition data. Any sandwich (2 slices bread) has 30 carbs at minimum. Calorie count of an egg? An excellent egg salad very tasty and satisfying. Read More
Rating: 3 stars
04/22/2014
Calorie content How can the calorie count be 132 when each serving contains 2 eggs which are 80 calories each. Read More
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Rating: 5 stars
03/24/2013
Light and Satisfying This was delicious so glad I found this light recipe. I cut down the recipe for one used lots of veggies and plain greek yogurt. Making this again very soon!: ) Read More