Gwen Jorgensen’s Egg Salad
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.
3 large Pete and Gerry’s Organic Eggs
1/4 cup of plain full fat yogurt
1 tablespoon stone-ground mustard
1/4 teaspoon salt
1/4 teaspoon 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
- 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.
- Remove eggs and transfer to a bowl of ice water, cool about 10 minutes, then peel and chop into medium-sized pieces.
- 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.
- Serve the egg salad on your sandwich bread of choice or with your favorite crackers.