Elevated Egg Salad

I’m an “any kind” of salad person - chicken salad, potato salad, egg salad - you name it, I’m there! They’re always perfect to prep for quick and easy lunches and this summer, we’re running all over the place so “quick” is necessary! This egg salad is totally elevated and so delicious for summer! It’s light and refreshing yet keeps me full between camp drop offs and work calls!

I think the key to this recipe is the greek yogurt and mayo combo, it makes this dish extra creamy and rich! You can add whatever toppings you prefer but I went with pickled onions for this one and I’m telling you, it was the right decision.

Here’s What You’ll Need:

• 6 hard boiled eggs (peeled and chopped)

• 2 1/2 tablespoons plain greek yogurt

• 1 1/2 tablespoons mayonnaise

• 1 1/2 tablespoons dill pickle juice

• 2 teaspoons sweet relish

• 1 teaspoon dijon mustard

• 3 tablespoons freshly snipped chives (keep extra for topping if you wish!)

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon smoked paprika

Instructions:

1. Place the chopped hard boiled eggs in a bowl. I combined everything on my cutting board but you can use separate bowls if you’d like!

2. In a separate bowl, stir the yogurt, mayo, pickle juice, relish, and mustard.

3. Combine the eggs and your sauce mixture.

4. Fold in the chives, salt, pepper and paprika.

5. Toast a few pieces of sourdough or your favorite bread and add on top with a slice of crisp lettuce!

Recipe Inspo from How Sweet Eats