Fill a large pot with enough water to completely cover all 6 eggs, but don't add the eggs yet. Place the pot on the stove over high heat and bring the water to a boil. Once boiling add the eggs to the pot, cook for 10 minutes over high heat.'
While your eggs are cooking: Dice your celery, red onion, scallions, chives, and dill place in a large bowl.'
Add the spicy mustard, yellow mustard, mayo, yogurt, black pepper, and salt to the bowl with the onions and celery.
In a separate large bowl add ice and water to prepare and ice bath for the eggs.
After 10 minutes remove the eggs from the pot of water and place in your ice bath to stop the cooking process.
Once the eggs have cooled for a few minutes, peel all of the eggs. Remove and discard the yolk from' 3' of the eggs. Then chop the eggs and remaining yolk into bite sized pieces.'
Add the chopped eggs to your bowl with the onions, celery, yogurt, and mustard. Stir until well combined.'
Serve as a side salad, or use as the filling to a wrap or sandwich.
Macro Nutrition
Nutrition Facts
Classic Egg Salad Recipe
Amount Per Serving
Calories 118Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Saturated Fat 1.5g9%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 3.3g
Cholesterol 157.9mg53%
Sodium 375.9mg16%
Potassium 139.89mg4%
Carbohydrates 4.1g1%
Fiber 0.6g3%
Sugar 2g2%
Protein 8.8g18%
Vitamin A 10IU0%
Vitamin C 4.7mg6%
Calcium 10.8mg1%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.