Name: The Best Egg Salad Recipe for Sandwiches
Total time: 15 min
Ingredients: 2 celery hearts, finely chopped (about 1/3 cup); 0.25 cup finely chopped red onion or shallot; 1 tablespoon champagne vinegar; 8 hard-boiled eggs, peeled and halved; 2 tablespoons nonfat plain strained yogurt, such as Greek-style; 1 tablespoon yellow mustard; 1 tablespoon mayonnaise; 1 teaspoon chopped fresh dill, plus more for garnish; 1 teaspoon chopped fresh chives, plus more for garnish; 0.25 teaspoon salt; 0.25 teaspoon ground pepper

The Best Egg Salad Recipe for Sandwiches

4.9

(9)

5 Reviews

This delicious egg salad recipe is the perfect choice for sandwiches, wraps and more. The filling spread can be made ahead of time, which makes this recipe great for meal prep. Creamy, crunchy and satisfying, this easy egg salad recipe has it all. Celery hearts, which are the inner ribs of celery, are more tender than stalks and add a mildly salty and briny flavor. Learn how to make hard-boiled eggs at home, or buy ready-to-eat ones from the store. Serve this egg salad on top of a bed of greens, sandwich it between slices of whole-wheat bread or pair it with carrot and celery sticks.

Catherine Jessee

Published on March 3, 2023

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Active Time:

15 mins

Total Time:

15 mins

Servings:

Nutrition Profile:

Gluten-Free Healthy Pregnancy Low Carbohydrate Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 celery hearts, finely chopped (about 1/3 cup)
¼ cup finely chopped red onion or shallot
1 tablespoon champagne vinegar
8 hard-boiled eggs, peeled and halved
2 tablespoons nonfat plain strained yogurt, such as Greek-style
1 tablespoon yellow mustard
1 tablespoon mayonnaise
1 teaspoon chopped fresh dill, plus more for garnish
1 teaspoon chopped fresh chives, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper

Directions

Stir celery, onion (or shallot) and vinegar together in a medium bowl; let stand at room temperature until the onion is bright red, about 5 minutes.
Add egg halves to the bowl; mash with a fork until finely crumbled. Add yogurt, mustard, mayonnaise, dill, chives, salt and pepper; stir until well combined. Garnish with additional dill and chives, if desired.

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

To make ahead

Refrigerate in an airtight container for up to 4 days.

Nutrition Facts (per serving)

181	Calories
12g	Fat
3g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 cup
Calories 181
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 14g	28%
Total Fat 12g	15%
Saturated Fat 4g	20%
Cholesterol 374mg	125%
Vitamin A 596IU	12%
Vitamin C 1mg	1%
Vitamin D 82IU	21%
Vitamin E 1mg	9%
Folate 54mcg	14%
Vitamin K 9mcg	8%
Sodium 361mg	16%
Calcium 69mg	5%
Iron 2mg	11%
Magnesium 15mg	4%
Potassium 200mg	4%
Zinc 1mg	9%
Vitamin B12 1mcg	42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.