Egg salad with celery adds crunch and fresh chives to a familiar creamy lunch. Whole hard-boiled eggs keep the flavor and texture recognizable, with yogurt and a little mayonnaise in the dressing.
Tips for egg salad with celery
Cool eggs completely before mixing so the dressing stays thick. Chop instead of mashing if you like distinct pieces. A carton of large eggs makes four substantial portions; this estimate includes the lettuce.
Substitutions and serving ideas
Use green onion tops if chives are unavailable. Bread or crackers are serving extras. This is a lighter lunch or a substantial snack; it does not need added protein powder or extra meat to be useful.
Helpful equipment: mixing bowls help combine chopped eggs and dressing without crushing every piece.
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Egg Salad with Celery and Chives
Ingredients
- 12 large eggs raw, to be hard-boiled
- water enough to cover eggs by 1 inch, plus ice water for cooling
- 1/2 cup plain nonfat Greek yogurt
- 2 tbsp mayonnaise
- 2 stalks celery finely diced
- 2 tbsp fresh chives finely sliced
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 8 large leaves butter lettuce washed and dried
Instructions
- Put eggs in a large saucepan in one layer and cover with cold water by 1 inch. Bring to a boil, turn off heat, cover and let stand 12 minutes until yolks are fully set. Allow about 20 minutes total for heating and standing.
- Transfer eggs to ice water for 10 minutes. Peel and chop into 1/2-inch pieces rather than mashing fine.
- Stir yogurt, mayonnaise, mustard, lemon juice, salt and pepper together. Fold in chopped eggs, celery and chives.
- Divide all egg salad among eight lettuce leaves, two filled leaves per serving. Chill promptly if not serving right away; keep filling and leaves separate for meal prep.
Notes
Storage and reheating
Keep refrigerated at 40°F or below. Use within 3 days or the earliest use-by limit of the prepared ingredients. Keep lettuce separate until serving. Do not freeze the assembled dish.
More meal ideas
For another option, try Greek Yogurt Deviled Eggs with Dill. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
Two lettuce cups containing one quarter of the egg salad. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.