Easy Summer Egg Salad
Making egg salad is a great way to put all the fresh eggs from your chickens to use. It’s easy, affordable, and this recipe has fewer calories because the mayonnaise is supplemented with yogurt. Whip up this quick egg salad to bring to a summer picnic or potluck for a crowd pleasing dish. I like to mix and serve it in a pretty bowl like this for less clean-up. Offer the egg salad with crackers or on bread for a more substantial meal. My whole family loves it!
Easy Summer Egg Salad Recipe
Makes 6+ Servings
- 8 Hard Boiled Eggs (instructions below)
- 1/2 cup Green Onions (chopped)
- 1 cup Yellow Onions (diced)
- 1 tbsp Fresh Dill (chopped)
- 1 tbsp Dill Pickles (diced)
- 1/3 cup Mayonaise
- 1/3 cup Greek Yogurt
- 1 tbsp Lemon Juice
- 1/2 tsp Tumeric
- 1/4 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Pepper
First, make the perfect hard boiled eggs by bringing water to a boil in a stovetop pot. Gently add the eggs. Boil for 8 minutes. Remove the pot from heat. Cover and let sit for 8 minutes. Remove eggs from the hot water and add them to a new bowl. Add cold water and/or ice to the bowl and place it in the freezer for 15 minutes. Remove bowl from the freezer and drain the water. Gently tap each hard boiled egg on a countertop to crack the shell. Peel away the shell, and dice each egg into small pieces.
In a large mixing bowl, combine all ingredients. Mix well. Enjoy!
Do you have a favorite egg recipe I should try? Please share! With all these chickens, we have an endless supply of delicious, fresh eggs.
If you like this, you might also enjoy these 20 New Ways to Eat Eggs for Breakfast.