It is the time of year with longer days and lots of sunshine, and those of us with chickens know what that means: eggs, eggs, and more eggs! At the moment we have around 45 laying hens and two roosters (one for each coop, and they are both great at their jobs). Now that the weather is warmer and the days are longer, they are in high production giving us 20+ eggs per day. We sell some, eat plenty, and there are still more leftover! I have been coming up with different ways to use them up each week as they are delicious, full of nutrition, and are a cheap source of protein. Bonus: everyone in our family likes them!

Easy Ingredients

Now, the same cannot be said for egg salad. While I grew up enjoying egg salad sandwiches on some hearty wheat bread, no one else in my household will eat it. I decided not to let that stop me from enjoying the egg-y goodness and make some egg salad in a small batch to enjoy myself.

You will need four hard-boiled eggs (Check out Easy Instant Pot Boiled Eggs), cut in half, some plain Greek yogurt, Dijon mustard (powdered or bottled), two diced dill pickle spears, salt, pepper, onion powder, dried dillweed, and paprika. You likely have most of these items in your kitchen already, which makes this come together so quickly!

Prepare in Minutes

Pop the egg yolks out of the whites and put them in a small bowl. Dice the egg whites into small chunks (not too small!) and set aside. Use a fork to mash up the egg yolks until mostly smooth, then add the Greek yogurt and Dijon mustard. Stir until smooth, then add in the diced pickles, egg whites, and all seasonings. Stir gently until well combined and seasonings are evenly distributed, then store in an airtight container for 3-4 days.

Make It Your Own

Egg salad can easily be customized depending on your tastes. Use more or less pickles, add diced celery or bell peppers, throw in some chopped onions. I like putting garlic powder in pretty much anything. There are many options!

I like serving egg salad on wheat bread or a wheat tortilla with big, crunchy lettuce leaves. Enjoy this egg salad with your favorite bread, and wrap, on top of a salad, or even on its own!

Ingredients

-4 Hard Boiled Eggs, halved

-2 Dill Pickle Spears

-1/4 Cup Plain Greek Yogurt

-1 Tablespoon Dijon Mustard

-1/2 Teaspoon Salt

-1/2 Teaspoon Pepper

-1 Teaspoon Onion Powder

-1/4 Teaspoon Paprika

-1/4 Teaspoon Dry Dillweed

Instructions

1. Remove the yolks from the hardboiled egg halves; set aside.
2. Dice egg whites into small chunks.
3. Dice pickle spears.
4. Place the egg yolks in a small bowl and mash with a fork until smooth.
5. Add in the Greek yogurt and Dijon mustard; stir until smooth.
6. Add the pickles, egg whites, and seasonings. Stir gently until well combined.
7. Serve or store in an sir-tight container for up to four days.

Makes 2 servings