Classic Egg Salad


If you’re a fan of egg salad, you’ll love this super-fresh version. And if you’re not? Maybe you’ll change your mind! Serve this as a sandwich with lettuce and tomato slices, inside a lettuce leaf, or scooped on top of a green salad.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Small bowl
  • Fork or spoon, for mixing



  • 2 tablespoons plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon mustard
  • 1 tablespoon chopped fresh herbs, such as parsley, basil, dill, tarragon, cilantro, or the leaves from inside the bunch of celery
  • 1⁄4 teaspoon salt
  • 1 celery stalk, minced
  • 4 large eggs, hard-cooked and peeled



  • Put the yogurt, olive oil, mustard, herbs, and salt in the bowl and mix well.
  • Add the celery and mix well.
  • Cut the eggs in half lengthwise and then cut them back and forth a few more times (they don’t need to be evenly cut).
  • Add them to the bowl and, using the fork or spoon, mix well. Now taste the egg salad. Does it need a pinch more salt or seasoning? If so, then add it and taste again. Serve right away or cover and refrigerate up to 1 day. 



  • Curried Egg Salad: Add 1 teaspoon curry powder and 1 tablespoon chopped fresh cilantro or basil leaves
  • Lemony Egg Salad: Add 1 teaspoon fresh lemon juice and 1 teaspoon finely grated lemon zest
  • Oniony Egg Salad: Add 2 tablespoons finely diced red onion or scallions, and, if you have any, a tablespoon of slivered chives 

Do you like your egg salad super-creamy? Add an additional 1 tablespoon each olive oil and yogurt. 

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