Egg salad sandwiches have been a staple in my home forever. In fact, my mother made them quite a bit, too. However, this recipe for egg salad is a bit different than the rest as it incorporates the flavors of dill, onions, and chives to the mix. It’s super savory and ever so creamy. I think that this egg salad would taste great mixed in with some potatoes for a robust tater salad. How delicious!
My kids eat lunch at school but sometimes they prefer to take a homemade lunch. I think this egg salad would be perfect!
Ingredients
2 cups double cream Stonyfield Farms yogurt
1 package Simply Organic Onion and Chive Dip
one dozen hard-boiled eggs
2 stalks celery, chopped
2 tablespoons fresh dill, chopped
2 teaspoons Morton salt
Simply Organic Smoked Paprika
1 tbsp mustard seeds
Instructions
Mix 2 cups of the triple cream yogurt with the package of onion and chive dip. Refrigerate for 30 minutes.
Chop the hard boiled eggs and mix with the celery, fresh dill, mustard seeds, and salt. Add 1/2 cup of onion and chive dip. Mix until all ingredients are incorporated. Sprinkle lightly with smoked paprika on top.
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Quick Tip: Add a sprinkle of paprika to this egg salad for presentation.
