Egg Salad with Shallots and Dijon Mustard

Wondering what to do with all of those leftover hard boiled Easter Eggs? Don’t just throw them out…whip them up into a post-Easter egg salad sandwich! YUM! Egg salad is one of my favorite childhood sandwiches however for this version, I wanted to add a few more grown up flavors to elevate a childhood classic. This egg salad has shallots, celery, dijon mustard and greek yogurt is used in place of mayo to keep it light and healthy. I decided to spread the egg salad on a piece of multigrain bread that was lightly toasted and eat as an open faced sandwich. Just finish it off with a few sprigs of dill to add a fresh, spring flavor to the sandwich. Voila…Easter recreated!

Egg Salad with Shallots and Dijon Mustard
Serves 2
A grown up version of a childhood classic. This Egg Salad sandwich has shallots, celery, dijon mustard and Greek yogurt is used in place of mayo to keep it light and healthy - it's finished off with a few fresh sprigs of dill.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 stalks of celery, trimmed and diced tiny
  2. 4 large eggs
  3. 1 heaping teaspoon of whole grain dijon
  4. 2 teaspoons minced shallot
  5. 2 tablespoons plain Greek yogurt
  6. Salt and freshly ground pepper, to taste
  7. Chopped fresh dill, to garnish
Instructions
  1. If you are not using leftover Easter Eggs you'll need to first begin by cooking your eggs. Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above).
  2. Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.
  3. To make your egg salad peel your eggs and chop them, placing them in a medium bowl. Add celery, Dijon mustard, shallots, Greek yogurt and mix. Season to taste with salt and pepper. Serve on toasted bread and garnish with fresh dill.
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