Ingredients
Original recipe (1X) yields 4 servings
2 celery hearts, finely chopped (about 1/3 cup)
¼ cup finely chopped red onion or shallot
1 tablespoon champagne vinegar
8 hard-boiled eggs, peeled and halved
2 tablespoons nonfat plain strained yogurt, such as Greek-style
1 tablespoon yellow mustard
1 tablespoon mayonnaise
1 teaspoon chopped fresh dill, plus more for garnish
1 teaspoon chopped fresh chives, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
Directions
Stir 1/3 cup celery, 1/4 cup onion (or shallot) and 1 tablespoon vinegar together in a medium bowl; let stand at room temperature until the onion is bright red, about 5 minutes.
Add 16 egg halves to the bowl; mash with a fork until finely crumbled. Add 2 tablespoons yogurt, 1 tablespoon mustard, 1 tablespoon mayonnaise, 1 teaspoon dill, 1 teaspoon chives, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir until well combined. Garnish with additional dill and chives, if desired.
Prepare the eggs by boiling them a day before you make the egg salad.
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