egg salad


  • 8 large eggs
  • 4 TBS Dijon mustard
  • 1/3 cup plain nonfat yogurt
  • 2 TBS capers
  • fresh herbs (we used fresh dill + flat-leaf Italian parsley, but dried dill is great, too)
  • 1/2 tsp black truffle oil (optional)


In a large pot, cover eggs with cold water & bring to a boil over high heat.  Boil for 8 minutes.  Drain in a colander + run under cold water.  Once cool enough to handle, peel eggs and place in a large bowl.  With a fork + knife, cut eggs up and use back of fork to mash yolks.   Add Dijon mustard, yogurt, capers, fresh herbs + truffle oil.  Season with salt + pepper to taste.  Great served on top of arugula, romaine or red leaf lettuce (or really good fresh, whole grain toast with some lettuce).


  • omit truffle oil and add a little cayenne pepper
  • squeeze in juice from 1/4 lemon

Serves 4

Hands-on time:  10 minutes

Total cooking time:  20 minutes

Nutrition per serving:  Calories:  157 / Total Fat:  10.6g / Saturated Fat:  3.1g / Cholesterol: 370.4mg / Protein:  13g / Total Carbs:  1.6g / Sodium:  345mg / Dietary Fiber:  0.2g / Sugar:  1.4g

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