Everything-Bagel Egg Salad

Ingredients

• 8 Eggs (large)
• ⅜ cup Plain nonfat Greek yogurt
• 2 tbsp Olive oil mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp Everything bagel seasoning
• 3 tbsp Chives, snipped
• 2 stalks Celery, diced fine
• ½ Lemon
• ½ tsp Black pepper
• 8 slices Whole grain bread
• 4 leaf Butter lettuce

Method

1. Lower the eggs into already-boiling water and cook exactly 9 minutes, then ice-bath them. Nine minutes gives a yolk that is set but still bright and slightly fudgy — hard-boiled eggs are what make egg salad chalky.
2. Peel and chop coarsely. Some big pieces, some small.
3. Fold in the yogurt, mayonnaise, mustard, everything seasoning, chives, celery, lemon and pepper.
4. Taste before salting — everything seasoning brings its own.
5. Build on toasted bread with lettuce against both slices.

Notes

✨ The restaurant touch

Yogurt for most of the binder, mayonnaise for the rest. You get the richness without the sandwich turning into a paste.

🧒 For the kids

Serve it on crackers or in a lettuce cup. Leave the everything seasoning off theirs and add a little more mustard.

🥡 Leftovers

Keeps 3 days. Build sandwiches to order.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.