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The perfect egg salad for any leftover Easter eggs lying around. (And perfect for mayo haters.)
Place eggs in a medium saucepan with enough water to cover them. Bring the water to a boil. Let it boil for about 15 seconds, then turn off the heat. Keep the lid on the pot and let it sit for 10 minutes. Strain the water out and replace it with cold water to stop the eggs from overcooking. Alternately, you could transfer the eggs to a bowl of ice water, but that would require another bowl.
Peel the eggs and place them in a medium bowl. Add yogurt, vinegar, and dill (or any additional add-ins below); mash with a fork. Add salt and pepper to taste.
Makes about 3-4 servings.
Additional add-ins:
other fresh herbs (cilantro, basil, chives, rosemary, thyme, etc.)
celery
pickles
onions/green onions
bell peppers
cucumbers
basil pesto
apples
bacon
nuts
sun-dried tomatoes
feta or cotija cheese
curry powder
minced chipotles in adobo sauce, cilantro and lime juice
8 Comments
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Keondra Iheme on 1.23.2016
But, I love MAYO!!!
anniedb on 5.18.2010
I started making a recipe similar to this after Easter. I don’t mind mayo, but was looking for something healthier. I love cilantro, celery, and onions in mine!
sweethardt88 on 4.11.2010
This looks and sounds great!! I have HATED mayo all my life and everyone raved about my late mother’s egg salad. I have always wanted a mayo-free recipe to try and this looks great! I am so happy to know I am not the only mayo-hater out there!
madefromscratch on 4.9.2010
Um YUM! I can’t wait to try this. I have always been envious of egg salad eaters but i despise mayo.
Natalie | Perry's Plate on 4.9.2010
I’m glad you liked it rolltidegrl!