If you’re not a fan of traditional egg salad, I’ve got you covered! Here’s a flavorful, less “dreaded” twist that’s creamy, crunchy, and anything but boring.
“Not-Your-Average” Egg Salad 🥚🥖
(Creamy, tangy, with a crunch—perfect for sandwiches, crackers, or lettuce cups!)
Ingredients (Serves 2–3)
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6 large hard-boiled eggs, peeled and chopped
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¼ cup Greek yogurt or light mayo (or a mix)
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1 tbsp Dijon mustard
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1 tsp lemon juice or apple cider vinegar
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¼ cup finely diced celery
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2 tbsp finely diced red onion or green onion
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1 tbsp fresh dill or parsley, chopped
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½ tsp smoked paprika or curry powder (optional, for a flavor boost)
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Salt & pepper to taste
Add-ins for texture & flavor:
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Diced pickles, capers, or jalapeños
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Crumbled bacon or avocado
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Chopped apples or grapes for sweetness
Instructions
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Cook & Prep Eggs:
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Place eggs in a pot, cover with water, bring to a boil. Cover, remove from heat, let sit 10–12 minutes.
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Transfer to ice water, peel, and chop.
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Mix Dressing:
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In a bowl, combine yogurt/mayo, mustard, lemon juice, paprika (if using), salt, and pepper.
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Combine:
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Gently fold in chopped eggs, celery, onion, and herbs.
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Adjust seasoning to taste.
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Chill & Serve:
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Let rest in fridge 30 minutes for flavors to meld.
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Serve on toast, in wraps, or over greens.
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Why This Version Beats “Dread”
✅ Lighter – Greek yogurt cuts the heaviness of mayo.
✅ Crunchy & fresh – Celery and onion add texture.
✅ Flavor-packed – Mustard, herbs, and spices keep it interesting.
Serving Ideas
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Open-faced sandwich on rye with arugula.
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Lettuce wraps for a low-carb option.
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Stuffed in avocado halves or tomato cups.
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With crackers or cucumber slices as a snack.
Tips to Prevent “Dread”
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Don’t over-chop eggs – keep some texture.
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Balance creaminess with acidity (lemon/vinegar).
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Add something sweet (apples) or spicy (jalapeños) to surprise your taste buds.
Give this version a try—it might just turn your “dread” into a new favorite! 😊