Ingredients
- 6 whole hard boiled eggs
- 2 stems celery heart
- 12-30 chips spicy pickles Pat dry before chopping
- 2 tablespoons mustard
- 0.5 cup yogurt Thick Greek style preferred
- 1 dash spicy paprika To taste
- 1 pinch salt To taste
- 1 pinch pepper To taste
- 2 tablespoons green onions Chopped for garnish
Equipment
Method
- Process the ingredients: Using your vegetable chopper, dice the hard-boiled eggs, celery heart stems, and spicy pickle chips. Transfer the uniform pieces into a large mixing bowl.
- Build the binder: Add the yogurt and mustard directly over the chopped ingredients.
- Season and fold: Sprinkle the spicy paprika, salt, and pepper over the top. Using a silicone spatula, gently fold the mixture from the bottom up. Ensure the yogurt and mustard coat all the dry ingredients evenly without mashing the egg whites.
- Garnish and serve: Top the mixture with freshly sliced green onions for an aromatic, sharp finish.
Nutrition
Notes
PICKLE TIP: Pat the spicy pickle chips dry before chopping. Too much pickle brine can make the egg salad watery.
TEXTURE TIP: Fold the salad gently. If you stir too hard, the egg whites can break down and the texture will turn mushy.
CHILLING TIP: This tastes even better after sitting in the fridge for a few hours because the pickle, mustard, and paprika have time to flavor the eggs.
SERVING TIP: Serve cold with crackers, toast, wraps, lettuce cups, or over greens.