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Classic egg salad with dill on toasted bread

Classic Egg Salad

Hard-boiled eggs in a creamy mayo, Greek yogurt and Dijon dressing with celery, green onions and fresh dill.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting 30 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 2 tbsp plain Greek yogurt or more mayo
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 rib celery finely diced
  • 2 green onions thinly sliced
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch paprika for garnish

Method
 

  1. Place the eggs in a saucepan, cover with cold water by 1 inch and bring to a boil. Turn off the heat, cover and let sit 11–12 minutes.
  2. Transfer the eggs to ice water for at least 5 minutes, then peel.
  3. Stir the mayonnaise, yogurt, Dijon, lemon juice, salt and pepper together in a bowl.
  4. Chop the eggs, mashing the yolks first for a creamier salad if you like.
  5. Fold the eggs, celery, green onions and dill into the dressing. Taste and adjust seasoning.
  6. Chill at least 30 minutes, sprinkle with paprika and serve on bread, crackers or lettuce.

Notes

Keeps 3–4 days refrigerated. Do not freeze. Nutrition is an estimate for 4 servings (2 eggs each).