EGG SALAD RECIPE

INGREDIENTS

• 6 large eggs
• ¼ cup plain Greek yogurt, or mayonnaise
• 2 teaspoons Dijon mustard, or yellow mustard
• 3 tablespoons finely chopped red onion, or to taste
• 2 tablespoons chopped fresh chives
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste

INSTRUCTIONS 

• Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
• Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
• Chop the eggs and place in a medium mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, chopped red onion, chives, salt and pepper. Stir until well combined.
• Taste and adjust seasonings, as needed. If the egg salad isn’t creamy enough, stir in a little more yogurt or mayo.
• Serve egg salad in a sandwich or wrap, on toasted bread topped with sliced avocado, in lettuce wraps, or as desired.