Egg Salad with Celery and Chives
Egg salad with celery adds crunch and fresh chives to a familiar creamy lunch.
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
Two lettuce cups containing one quarter of the egg salad. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.