This perfect egg salad makes for a great make-ahead lunch for the week or a filling snack. A lighter version and a traditional version are both given in the recipe below.
Egg salad is something that I make about once a month. We usually eat leftovers for lunch, but when we have a few nights in the work week with eating out with family or friends, I try and plan ahead for ingredients to make this. The ingredients are simple and you can add dill or diced up pickles if you like your egg salad with those items. 
I try and lighten up my egg salad sometimes by adding half the amount of mayo and the other half with greek yogurt. I wrote the recipe below showing the lightened up version that I also make. The lightened up version and the full mayo version are both great tasting, I just sometimes like making my food a little healthier. If you make the lighter version if the salad sits in the fridge overnight it will get a little watery and will just have to be stirred well before serving.
- Traditional Egg Salad:
- 10 hard boiled eggs
- ⅓ cup mayo
- ½ cup finely diced celery (about 2 small stalks)
- 2 teaspoons dijon or yellow mustard
- ½ teaspoon paprika
- ½ teaspoon salt, to taste
- ¼ teaspoon fresh ground pepper, to taste
- Bread, lettuce, and thinly sliced radishes, for serving
- Lightened Up Egg Salad:
- 12 hard boiled eggs ( remove 3 yolks)
- 2 tablespoons mayo
- ¼ cup greek yogurt
- ½ cup finely diced celery (about 2 small stalks)
- 2 teaspoons dijon or yellow mustard
- ½ teaspoon paprika
- ½ teaspoon salt, to taste
- ¼ teaspoon fresh ground pepper, to taste
- Bread, lettuce, and thinly sliced radishes, for serving
- Chop eggs into small pieces. In a medium sized bowl mix mayonnaise (or greek yogurt), mustard, paprika, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate covered, to blend flavors.(Makes about 3 cups)