Egg Salad



Egg Salad

Yield: 2


  • 6 eggs
  • 1 avocado, peeled and diced
  • ½ cup Pickled Radishes (see recipe)
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • ½ teaspoon black pepper
  • 2 tablespoons plain Greek yogurt, optional
  • Variation: 

  • Stir in the following:
  • 3 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • ½ teaspoon celery salt


  1. Gently place eggs in a medium saucepan and cover with cold water.
  2. Bring water to a boil over high heat.
  3. When water boils, turn heat off, tightly cover saucepan and let stand on stove top for 15 minutes. Empty water and cover eggs with ice until cool.
  4. Peel eggs and chop roughly; add to medium bowl.
  5. Add avocado, radishes, celery, onion and black pepper to eggs and gently stir.
  6. If using, add yogurt and stir until combined.
  7. You can substitute pickle relish for the radishes.
  8. Serve on fresh or toasted bread with lettuce leaves and a sliced tomato.


—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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