COVID-19 and your eggs: an update from us

Arrow Created with Sketch. Back to The Recipes

Gwen Jorgensen's Egg Salad

  • Snacks and Apps
  • Better Desk Lunches
  • Meals
  • Protein-Packed
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 1 Ratings
PRINT Page 1 Created with Sketch.
Prep Time 20 minutes
Cook Time
Serving Yield 2 servings

Gold medalist Gwen Jorgensen loves snacking on her signature egg salad when she’s on the go. The best part? It can be made ahead of time and enjoyed later. Not only that, but this egg salad stays fresh for a few days and is easy to transport, so Gwen can always count on it for a quick snack at the gym or a little something to refuel after a workout.

By: Gwen Jorgensen


  • 3 large Pete and Gerry’s Organic Eggs
  • 1/4 cup of plain full fat yogurt
  • 1 tablespoon stone-ground mustard
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 1 celery stalk, ribs removed, thinly sliced
  • 1/2 carrot, peeled and diced
  • 1 small red jalapeño pepper, diced
  • 1 pickle, diced
  • 1 tablespoon diced red onion


Step 1:

Place the eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. Once the water is rapidly boiling, turn off heat and let it stand for 15 minutes.

Step 2:

Remove eggs and transfer to a bowl of ice water, cool about 10 minutes, then peel and chop into medium-sized pieces.

Step 3:

In a medium bowl, mix together the yogurt, mustard, salt, and pepper. Stir in the chopped egg, celery, carrot, jalapeño, pickle, and red onion. Add additional salt and pepper to taste.

Step 4:

Serve the egg salad on your sandwich bread of choice or with your favorite crackers.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



* Required


Related Recipes