Starters · Cold starter

Lemon Egg Salad Celery Boats

Tender chopped eggs in a tangy yogurt-mayonnaise dressing, spooned into crisp celery.

By CarbPortion · AI-assisted recipe

Vegetarian starters · Vegetarian

Serve chilled

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AI-generated serving suggestion

Prep: 15 min
Cook & chill: 0 min
Total: 15 min
Servings: 4
Method: No-cook

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Egghard-boiled, chilled and peeled200 g
Celerytender stalks240 g
Greek yogurtPlain, whole milk50 g
MayonnaiseRegular25 g
Lemon juiceRaw15 g
Yellow mustardPrepared, yellow10 g
Parsleychopped8 g
PaprikaDried, ground0.5 g
Black pepperDried, ground0.5 g

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STEP BY STEP

Let’s make it.

Weigh the cold hard-boiled eggs after peeling, then chop finely.
Stir yogurt, mayonnaise, lemon juice, mustard, parsley and pepper together. Fold in the eggs.
Cut celery into 12 short boats. Finely chop any edible offcuts into the egg salad.
Fill the celery, dust with paprika and divide into 4 servings, three boats per person. Keep cold.

Kitchen notes

If boiling your own eggs, cook until both whites and yolks are firm, chill promptly and then weigh.
Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 3.6 g
Fiber: 1.2 g
Carbs − fiber: 2.3 g
Protein: 8.1 g
Fat: 10.8 g
Energy: 144 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Lemon Egg Salad Celery Boats

For 4 servings

Vegetables

CeleryRaw240 g

Fruit & berries

Lemon juiceRaw15 g

Eggs & dairy

EggHard-boiled, whole200 g
Greek yogurtPlain, whole milk50 g

Herbs & spices

Black pepperDried, ground0.5 g
PaprikaDried, ground0.5 g
ParsleyFresh8 g

Sauces & pantry

MayonnaiseRegular25 g
Yellow mustardPrepared, yellow10 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/lemon-egg-salad-celery-boats/

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