Greek Yogurt Egg Salad is a light and creamy twist on the classic, made with protein-packed Greek yogurt instead of mayo for a tangy, refreshing flavor. With hard-boiled eggs, crunchy celery, a touch of mustard, and fresh herbs, this healthier version is just as satisfying and delicious as the original!
I first made this when I was looking for a lighter, high-protein lunch option without sacrificing creaminess. The Greek yogurt added the perfect tang, while the eggs and seasonings blended beautifully for a rich yet refreshing taste. Whether served on toast, in a wrap, or over greens, it quickly became a go-to meal!
What’s great about Greek Yogurt Egg Salad is how versatile it is. You can add diced avocado for extra creaminess, mix in pickles for a tangy crunch, or spice it up with paprika or hot sauce. Whether you’re meal-prepping for the week or making a quick sandwich, this egg salad is a flavorful and wholesome choice!
Perfect for:
- Healthy lunches
- Meal prepping
- Protein-packed snacks
- Sandwich fillings
- Light and refreshing meals
Why You’ll Love This Recipe
Here are 10 reasons why this Greek Yogurt Egg Salad will become a staple in your kitchen:
- Healthier Alternative: Greek yogurt provides creaminess without the extra fat of mayonnaise.
- Protein-Rich: Eggs and Greek yogurt make this dish high in protein, keeping you full longer.
- Light and Refreshing: The tanginess of Greek yogurt and fresh herbs brighten the flavor.
- Quick and Easy: Ready in just minutes with minimal preparation.
- Versatile Serving Options: Enjoy it in sandwiches, wraps, or on its own.
- Perfect for Meal Prep: Stays fresh in the fridge, making it great for make-ahead meals.
- Crunchy and Creamy Texture: Celery and onions add a satisfying crunch.
- Customizable Ingredients: Easily adjust seasonings and add-ins to suit your taste.
- Low-Calorie Option: A nutritious alternative to traditional egg salad.
- Dairy-Free Alternative: Swap Greek yogurt with a dairy-free version for a lactose-free option.
Preparation and Cooking Time
- Total Time: 20 minutes
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Servings: 4 servings
- Calories per serving: Approximately 180-200 calories
- Key Nutrients: Protein: 14g, Carbs: 5g, Fat: 10g
Ingredients
- 6 large eggs, hard-boiled and chopped
- ½ cup Greek yogurt (plain, unsweetened)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley or dill, chopped
Ingredient Highlights
- Greek Yogurt: A protein-rich, creamy alternative to mayonnaise.
- Dijon Mustard: Adds a tangy depth of flavor.
- Fresh Herbs: Brightens up the dish and enhances the overall taste.
- Celery and Onion: Provide crunch and balance the creaminess.
Step-by-Step Instructions
Prepare the Eggs:
- Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- Cool and Peel: Transfer eggs to an ice bath for a few minutes, then peel and chop them.
Mix the Salad:
- Combine Ingredients: In a large bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper.
- Add Vegetables: Stir in diced celery, red onion, and fresh parsley or dill.
- Fold in Eggs: Gently fold in the chopped eggs until evenly coated.
Serve:
- Chill or Serve Immediately: Enjoy right away or refrigerate for 15 minutes for enhanced flavor.
- Garnish and Serve: Sprinkle with extra herbs and serve on whole-grain bread, in lettuce wraps, or with crackers.
How to Serve
Here are 10 serving suggestions for Greek Yogurt Egg Salad:
- As a Sandwich Filling: Serve on whole wheat or sourdough bread.
- With Crackers: Use as a dip for whole-grain crackers or veggie sticks.
- In a Wrap: Roll it up in a tortilla with leafy greens.
- Over a Salad: Spoon over a bed of fresh greens for a light meal.
- With Avocado: Serve in avocado halves for a nutritious twist.
- As a Side Dish: Pair with grilled chicken or fish for extra protein.
- In Lettuce Cups: Wrap in romaine or butter lettuce for a low-carb option.
- On Toast: Spread over whole-grain toast with sliced tomatoes.
- As a Meal Prep Dish: Make ahead and store in individual containers.
- With Pita Bread: Serve with warm pita for a Mediterranean-inspired meal.
Additional Tips
- Use fresh eggs – The fresher the eggs, the creamier and richer the texture of your salad.
- Adjust the Greek yogurt ratio – If you prefer a creamier consistency, add more Greek yogurt, or reduce it for a firmer salad.
- Add herbs for flavor – Fresh dill, chives, or parsley can enhance the flavor and bring a fresh, vibrant taste to the egg salad.
- Incorporate a touch of mustard – A teaspoon of Dijon or yellow mustard can give the salad a subtle tang that complements the Greek yogurt.
- Experiment with seasonings – A pinch of smoked paprika, garlic powder, or ground black pepper can elevate the dish with a savory kick.
- Include crunchy vegetables – Add finely chopped celery, red onions, or bell peppers for extra texture and flavor.
- Sweeten with a bit of honey – A drizzle of honey can balance the tanginess of the yogurt and mustard if you like a touch of sweetness.
- Chill before serving – Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
- Serve it on a bed of greens – For a light meal, serve the egg salad over a bed of leafy greens like spinach or arugula.
- Pair with whole-grain bread – Serve the egg salad on whole-grain toast or a sandwich for added fiber and a wholesome touch.
Recipe Variations
- Avocado Egg Salad: Replace Greek yogurt with mashed avocado for a creamy alternative.
- Spicy Egg Salad: Add a dash of hot sauce or red pepper flakes for heat.
- Curried Egg Salad: Stir in a teaspoon of curry powder for a bold twist.
- Mediterranean Egg Salad: Add diced cucumbers, olives, and feta cheese.
- Smoky Egg Salad: Mix in a pinch of smoked paprika for depth of flavor.
- Crunchy Almond Egg Salad: Toss in chopped almonds or walnuts for added texture.
- Vegan Egg Salad: Use mashed tofu instead of eggs for a plant-based version.
- Egg White Only Salad: For a lower-fat option, use only egg whites.
- Extra Creamy Salad: Mix in a tablespoon of light mayonnaise for more richness.
- Herb-Infused Salad: Experiment with basil, chives, or tarragon for different flavor profiles.
Special Equipment
- Mixing Bowl: For easy preparation and mixing.
- Knife and Cutting Board: For chopping eggs and vegetables.
- Whisk or Spoon: To blend the dressing smoothly.
- Egg Slicer: Optional, for perfectly even egg pieces.
- Storage Container: For keeping leftovers fresh.
FAQ Section
- Can I use regular yogurt instead of Greek yogurt?
You can use regular yogurt, but Greek yogurt is thicker and creamier, which makes it a better option for this salad. - Is Greek yogurt egg salad healthier than traditional egg salad? Yes, Greek yogurt provides additional protein, probiotics, and lower fat content compared to mayonnaise, making it a healthier option.
- Can I make Greek yogurt egg salad ahead of time?
Yes, you can prepare it ahead of time! Just store it in an airtight container in the fridge for up to 3 days. - What can I add to Greek yogurt egg salad to enhance the flavor?
You can add herbs like dill, parsley, or chives, or even spices like paprika or garlic powder for extra flavor. - Can I use boiled eggs that are a few days old?
Yes, as long as the eggs are stored properly in the fridge, they should be fine for making egg salad within a week of boiling. - Can I add vegetables to my Greek yogurt egg salad?
Absolutely! Chopped celery, onion, or cucumber can add a nice crunch and freshness to the salad. - Is this egg salad suitable for meal prepping?
Yes, Greek yogurt egg salad is perfect for meal prepping. Just store it in individual portions for an easy grab-and-go option. - How do I make Greek yogurt egg salad less tangy?
If you find it too tangy, you can mix in a little bit of honey or a small amount of mayonnaise to balance the flavor. - Can I use this salad as a sandwich filling?
Yes, Greek yogurt egg salad works wonderfully as a filling for sandwiches, wraps, or even stuffed pita pockets.
Conclusion
Greek Yogurt Egg Salad is a light and creamy twist on the classic, swapping out mayo for protein-packed Greek yogurt while keeping all the rich, tangy goodness. With hard-boiled eggs, a hint of Dijon mustard, and fresh herbs, this salad is both flavorful and satisfying—perfect for sandwiches, wraps, or served on crisp lettuce.
This recipe is easy to customize—add diced celery for crunch, mix in avocado for extra creaminess, or spice it up with a dash of paprika or hot sauce. Whether you enjoy it as a quick lunch, meal prep option, or healthy snack, this fresh take on egg salad is sure to be a favorite!
I can’t wait to see how your Greek Yogurt Egg Salad turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this dish your own!