Egg Salad With Chives
A vibrant egg salad with chives, celery, and carrots, perfect for stuffing tomatoes or spreading on sandwiches, offering fresh flavors and a creamy texture.
Ingredients
Instructions
- Combine chopped eggs, chopped celery, shredded carrots, mayonnaise, chopped chives, and seasoned salt; mix until well blended.
- Cut tomatoes in six sections almost to the stem end.
- Fill each tomato with approximately 1/3 cup of the egg salad.
- Garnish with additional carrots and chives, if desired.
- Serve as a salad or use as a spread for sandwiches.
Tips & Substitutions
For a creamier egg salad, you can substitute Greek yogurt for half of the mayonnaise. Fresh herbs like dill or parsley can also be added for extra flavor. If you prefer a crunchier texture, consider adding diced pickles or bell peppers. Ensure your hard-cooked eggs are properly peeled to maintain a smooth consistency in your salad.
Serving Suggestions
This egg salad can be served in the hollowed-out tomatoes or on a bed of greens for a fresh salad presentation. It pairs beautifully with crusty bread or crackers for a light lunch. For an American recipes theme, consider serving alongside Harold'S Favorite Red Potato Salad for a complete meal.
Storage & Reheating
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. To avoid sogginess, keep the tomatoes separate until serving. If using as a spread, it can be enjoyed cold right from the fridge or spread on bread at room temperature for a delightful sandwich.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Salad With Chives contains roughly 194 calories, with 3g protein, 26g carbohydrates, and 9g fat. It is an excellent source of vitamin C (46% of the Daily Value) and vitamin A (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1417mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this egg salad ahead of time?
Yes, you can prepare the egg salad a day in advance. Just keep it stored in the refrigerator in an airtight container. However, it's best to fill the tomatoes just before serving to maintain their texture and prevent them from becoming soggy.
What can I use instead of mayonnaise?
If you want a healthier alternative to mayonnaise, consider using avocado or plain Greek yogurt. Both options will add creaminess while offering different flavors. You can also experiment with tahini or hummus for a unique twist.
Is there a vegetarian version of this recipe?
This egg salad is already vegetarian, but you can make it vegan by substituting the eggs with tofu or chickpeas mashed with vegan mayonnaise. Additionally, adding nutritional yeast can provide a cheesy flavor without dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).