Make Ahead

Breakfast Egg Salad

April  7, 2016
Photo by Aran Goyoaga
Author Notes

Why aren't more of us eating egg salad in the morning? I only waited twenty-nine years to ask myself this question and, well, here we are. I wanted to make this egg salad taste as rich as the traditional version we all grew up with, so I used half real full-fat mayo, for flavor and creaminess, and half low-fat Greek yogurt, to save calories. And I couldn't resist mixing in salty, smoky crumbled bacon. Recipe from Eating in the Middle by Andie Mitchell (Clarkson Potter, 2016). —Andie Mitchell

  • Serves 4
Ingredients
  • 6 large eggs
  • 2 tablespoons full-fat mayonnaise
  • 2 tablespoons plain 2% Greek yogurt
  • 2 teaspoons Dijon mustard
  • 4 slices cooked bacon, crumbled
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 pieces 100% whole-grain bread, toasted
In This Recipe
Directions
  1. Put the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Peel and chop the eggs.
  2. In a medium bowl, combine the eggs, mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Serve on toast. The egg salad will keep in an airtight container in the refrigerator for 1 day.

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