Scroll down to watch the video!
Easter is coming on Sunday and we have already dyed Easter eggs three times and have yet another easter-egg-dying-date on the calendar for Friday night.
What can I tell you, dying easter eggs is apparently an extremely engaging activity for a 2 and 4 year old, so I just go with it!
But you can only imagine how many hard boiled eggs we have been eating around here, right? Quite a few. But believe it or not they go pretty quickly, especially when I whip up this egg salad.
This is a pretty traditional egg salad with just a few exceptions. For starters, my little ones don’t like onions or scallions in their egg salad, so I add a little fresh radish to get the edge I like without overwhelming their delicate, little paletes.
I also sub in non-fat Greek yogurt for half of the mayo; it just helps make the dish a little lighter without depriving me of my love and adoration for good old fashioned mayo.
If you wanted to make this dish even lighter, you could use all egg whites or sub in 2 egg whites for one of the eggs. Totally your call. I can promise you it will still be delicious any which way you go.
So check out the video, then go enjoy some egg salad and be sure to swing down to the comments below and let me know some of your favorite tips and tricks when it comes to whipping up egg salad.
Classic Egg Salad
Yield: 1-2 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 2 hardboiled eggs, diced
- 1 celery stalk, diced
- 1 radish, diced
- 1 tbsp. non-fat Greek yogurt
- 1 tbsp. mayonnaise
- Pinch of salt and pepper
Combine everything in a small bowl and gently mix until everything is well combined. Enjoy!
Nutrients for entire recipe: Calories: 263; Total Fat: 20g; Saturated Fat: 4.8g; Cholesterol: 427mg; Carbohydrate: 4g; Dietary Fiber: 0.8g; Sugars: 2.8g; Protein: 14.6g