Bread, croissants, lettuce, or crackers for serving
Instructions
Mix all ingredients. Add more yogurt or mayonnaise to achieve desired consistency. Serve immediately or refrigerate until needed.
Serve on bread or croissants for sandwiches, make into lettuce wraps, or spread on crackers.
Video
Notes
Make it healthier. Greek yogurt can be substituted for the mayonnaise, or half of the mayonnaise, if desired. Mashed avocado can be substituted for part of the mayonnaise, too, for a healthier option.
Nutrition information is for egg salad only, made with mayonnaise, and does not include bread.
To decrease sodium content, use regular yellow mustard instead of Dijon mustard, and decrease the amount of salt.
To increase or decrease servings, keep this ratio in mind: 2 eggs, 1 tablespoon mayo or yogurt, 1 teaspoon Dijon.
Refrigerate egg salad in a tightly covered container for up to 5 days. It does not freeze well.