Kelly’s Egg Salad
Second to my bruschetta, this is the second most requested dish I make for family and friends. What sets this apart from typical egg salad is the tang from the Greek yogurt — which also makes it a little healthier, too. A little of everything gets dumped into the mixture to create this beautifully fresh, tangy start to the day.
Why You'll Love This
A genuine crowd favorite — Right behind the bruschetta as the dish people ask me to make most.
Tangier and lighter than typical egg salad — Greek yogurt does a lot of the work that a full cup of mayo usually would.
Customizable yolk texture — The hard-boiling method here lets you choose custardy or firm yolks depending on preference.
Key Ingredients
Eggs — The base of the dish; how long you steep them determines whether the yolks come out custardy or fully firm.
Greek yogurt — The ingredient that sets this apart from a typical egg salad, adding tang and cutting back on how much mayo is needed.
Mayonnaise — Still provides the classic creamy richness, just in a smaller amount than usual.
Dijon mustard — Adds sharpness that balances the richness of the eggs and mayo.
Shallot — A milder, sweeter alternative to onion that doesn't overpower the other flavors.
Lemon juice — A final hit of brightness folded in at the end.
Chives — Fresh, mild oniony garnish that finishes the dish.
Kelly’s Egg Salad
Prep time: 15 minutes, plus 20 minutes chilling | Cook time: 10–15 minutes | Serves 3–4
Ingredients:
6 hard-boiled eggs
1/3 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 small shallot, diced
1 teaspoon of fresh lemon juice
Pinch of red chilli pepper flakes
Salt and Pepper to taste
Chives, chopped, for garnish
3 slices of your favorite loaf of bread
Instructions:
Hard-Boiled Eggs
Place 6 cold eggs in a medium saucepan and fill with cold water, covering the eggs by an inch. Set the pan over high heat and bring to a full, rolling boil, uncovered.
While the eggs heat, fill a large bowl halfway with ice and add water to cover.
As soon as the water reaches a full boil, remove the pan from the heat and cover. Leave the eggs covered in the pan for 4 minutes for custardy yolks, or 10 minutes if you prefer them fully firm.
Remove the eggs with a slotted spoon and tap each one on the countertop to crack the shell in a few places. Transfer to the ice water and leave for at least 1 minute.
Assembly
Remove the eggs from the ice water, peel, and dice on a cutting board.
In a medium bowl, whisk together the mayonnaise, Greek yogurt, mustard, salt, and several grinds of pepper. Mix in the diced shallot and a pinch of red chili pepper flakes.
Gently fold in the diced eggs, chives, and lemon juice.
Cover and refrigerate for 20 minutes. Stir and season to taste. Toast the bread, top with the egg salad, and enjoy.
Tips for Success
Pull the eggs off the heat the moment the water hits a full boil — the residual heat under the lid does the rest, so timing here really matters.
Tap-cracking the shells before the ice bath lets water get underneath, which makes peeling much easier.
Don't skip the 20-minute chill; it lets the flavors meld and firms the salad up before serving.
Taste and re-season after chilling — cold temperatures tend to dull seasoning, so it may need a touch more salt or pepper.
Ways to Serve It
In a sandwich — With lettuce, for a heartier lunch.
Over greens — Scooped on top of a simple salad for a lighter meal.
In a croissant — For a slightly richer, more indulgent take.
As a dip — Served as an appetizer at a gathering with chips or crackers
Storage
Store in an airtight container in the refrigerator for up to 3–4 days. Keep the bread separate and toast it fresh each time you serve leftovers.
Swaps and Substitutions
Mayonnaise: Use all Greek yogurt in its place for an even lighter version.
Shallot: Finely diced red onion or scallion both work as substitutes.
Mustard: Whole grain mustard adds more texture in place of Dijon.
Bread: An English muffin or bagel works well instead of sliced bread.
Extra crunch: Add finely diced celery if you like a little more texture.