This easy egg salad with Greek yogurt is super easy and quick to make. All you need for this salad is eggs, Greek yogurt, chives, mustard, paprika, and a little curry powder.
Egg salad is one of the easy things to make yourself. In a few minutes, you have more than enough for a delicious egg salad sandwich.
You can use ready-made mayonnaise for this salad, but did you know that making your own mayonnaise is not difficult and takes less than five minutes?
Egg salad for Easter
Like deviled eggs and pancakes, this simple egg salad is always a hit during Easter. Fresh Easter bread should not be missing, of course!
I am often asked if I can eat this egg salad if you are pregnant.
Because hard-boiled eggs are used in this recipe, you can definitely eat it if you are pregnant or breastfeeding!
Ingredients
Eggs - for egg salad, use fresh free-range eggs.
You can also use leftover boiled eggs for this recipe!
Greek yogurt - I always make this recipe with Greek yogurt.
Chives give the salad a fresh taste, and the green pieces look very nice too.
Instructions
Put the eggs in a saucepan with cold water and bring to a boil.
Once it boils, turn down the heat and let the eggs simmer gently for 8 minutes. We need hard-boiled eggs for this recipe.
Remove the eggs from the hot water and briefly shock them under the cold tap. Peel the eggs and let them cool.
Finely chop the chives.
Put the eggs in a mixing bowl and mash them with a fork or cut them into small pieces with a knife.
Add the mustard, chives, mayonnaise, paprika, and curry powder, and stir well.
Season the egg salad with salt and pepper, and you're done!
Equipment
To make this recipe, you will need a saucepan, some bowls, and a measuring cup.
Storage
Refrigerator: Egg salad will keep well sealed in the refrigerator for about 2-3 days.
Unfortunately, this recipe is not suitable for freezing
More easy salad recipes
Easy egg salad with Greek yoghurt
Ingredients
- 4 eggs
- 2 tablespoons mayonnaise
- 2 teaspoons mustard
- 1 tablespoon chives
- ½ teaspoon paprika powder
- ½ teaspoon curry powder
- Pepper
- Salt
Instructions
- Put the eggs in a saucepan with cold water and bring to a boil.
- Once it boils, turn down the heat and let the eggs simmer gently for 8 minutes. We need hard-boiled eggs for this recipe.
- Remove the eggs from the hot water and briefly shock them under the cold tap. Peel the eggs and let them cool.
- Finely chop the chives.
- Put the eggs in a mixing bowl and mash them with a fork, or cut them into small pieces with a knife.
- Add the mustard, chives, mayonnaise, paprika, and curry powder, and stir well.
- Season the egg salad with salt and pepper, and you're done!
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