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Egg Salad Variations

Ready in 20 minutes
Prep 5 minutes
Cook 15 minutes
3
SERVINGS
METRIC
IMPERIAL

Regular Egg Salad

  • 4 eggs
  • 30 ml plain non-fat yogurt
  • 5 ml dijon mustard
  • 1 green onion, chopped (optional)
  • 30 ml light mayonnaise
  • 60 ml celery, diced
  • 1 ml salt and pepper

Salmon Dill Egg Salad

  • 4 eggs
  • 30 ml plain non-fat yogurt
  • 30 ml light mayonnaise
  • 5 ml dijon mustard
  • 60 ml celery, diced
  • 60 ml smoked salmon, finely chopped
  • 15 ml dill, finely chopped
  • 10 ml capers, chopped
  • 1 ml salt and pepper

Pickle Bacon Egg Salad

  • 4 eggs
  • 30 ml plain, non-fat yogurt
  • 30 ml light mayonnaise
  • 5 ml dijon mustard
  • 1 green onion, chopped (optional)
  • 1 small dill pickle, diced
  • 2 strips of bacon, cooked and chopped
  • 5 ml horseradish (or more if desired)
  • 1 ml salt and pepper

Chili Avocado Egg Salad

  • 4 eggs
  • 30 ml plain, non-fat yogurt
  • 30 ml light mayonnaise
  • 5 ml dijon mustard
  • half an avocado, diced
  • 15 ml red onion, minced
  • 2 ml chili powder
  • 1 ml salt and pepper
Egg salad is a long-time essential for the picnic basket - who can resist the delicious temptation of eggs, mayonnaise and celery? Have you ever thought of adding chilis or avocado...or even pickles and bacon? These new flavour combinations are sure to re-kindle your love for an old favourite.

Instructions

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.

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

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

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

  • Tip

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