This recipe has all the classic egg salad comfort, but the diced pickles, red onion, capers, lemon juice, and stone ground mustard make it taste brighter and more interesting.
WHY YOU'LL LOVE THIS RECIPE
This egg salad is easy to throw together. You can make the eggs ahead of time, mash everything in one bowl, and have lunch ready in minutes.
INGREDIENTS
For this recipe you will need: Eggs, Avocado, Greek yogurt, Pickles, Red onion, Parsley, Capers, Lemon, Green onions, Stone ground mustard, Bread, and Salt
Place the eggs in a small pot and cover them with cold water. Bring the water to a hard simmer, then turn off the heat, cover the pot, and let the eggs sit for 6 to 7 minutes.
STEP 1: COOK THE EGGS
STEP 2: COOL AND PEEL
Transfer the eggs immediately to an ice bath to stop the cooking. Once they’re fully cooled, peel them and rinse them to make sure there are no little shell pieces left behind.
STEP 3: MAKE THE EGG SALAD
In a large bowl, add the avocado, boiled eggs, Greek yogurt, diced pickles, and capers. Mash everything together until combined.
STEP 4: FINISH THE MIXTURE
Add the red onion, parsley, lemon juice, green onions, and stone ground mustard. Stir everything together, then season with salt to taste.
STEP 5: SERVE
Toast your bread, then pile the egg salad on top and serve right away so the salad is cold and bread is crisp.
VARIATIONS
You can serve this recipe in a variety of ways, like in lettuce wraps, over greens, on crackers, or stuffed into a pita if you want something different from toast.
STORAGE TIPS
Store the egg salad in an airtight container in the fridge for up to 2 days. Since it has avocado in it, it’s best the day it’s made while the flavor and color are freshest.
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