Breakfast Egg Salad


  • 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


  1. Put the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
  2. Remove the pan from the heat, cover, and let stand for 12 minutes.
  3. Immediately transfer the eggs to an ice bath for 5 minutes.
  4. Peel and chop the eggs.
  5. In a medium bowl, combine the eggs, mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper.
  6. Serve on toast.

Cook’s Note

  • The egg salad will keep in an airtight container in the refrigerator for 1 day.

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