Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
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  • 1 star values: 0

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


Recipe Summary

15 mins


Ingredient Checklist


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

  • 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.


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

about 3/4 cup
132 calories; protein 10.9g; carbohydrates 5.7g; dietary fiber 0.5g; sugars 2.5g; fat 7g; saturated fat 1.9g; cholesterol 189.1mg; vitamin a iu 355.1IU; vitamin c 1.1mg; folate 33mcg; calcium 63.7mg; iron 1mg; magnesium 15.6mg; potassium 204.2mg; sodium 394.9mg.

1 1/2 lean meat, 1/2 fat