🇺🇸 United StatesCatalog recipe
Chopped hard-boiled eggs bound in a light yogurt-mayo dressing with celery crunch, piled thick between soft bread for the simplest lunch there is.
For 2 servings.
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Bring a saucepan of water to a boil, lower in the eggs, and simmer 10 minutes for a firm yolk.
Drain and cool the eggs in cold water, then peel and chop them.
Finely dice the celery and spring onion.
Stir the mayonnaise, Greek yogurt and mustard together in a bowl.
Fold in the chopped eggs, celery and spring onion, and season with salt and pepper.
💡 Fold, don't stir hard — you want visible flecks of egg white and yolk, not a paste.
Spread the mixture thickly onto half the bread slices and top with the rest.
Cut in half and serve, or chill up to 2 days.
Egg salad has filled American lunch counters and deli cases since the early 20th century, prized as a way to use up hard-boiled eggs left over from deviled-egg platters and Easter baskets. It sits alongside tuna and chicken salad as one of the three sandwich fillings nearly every diner keeps in the case. Church potlucks and packed lunches have kept the simple, mayonnaise-bound version alive for generations.
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