This easy egg salad recipe is made healthier with Greek yogurt instead of mayo. Fresh herbs and zesty Dijon mustard are added for extra flavor!
It's a quick and easy breakfast, lunch, or snack, packed with protein and perfect for meal prepping.
Whether you prefer egg salad as a filling for sandwiches, a topping for salads or lettuce wraps, or a simple snack with sourdough crackers, this healthy egg salad recipe will keep you satisfied and nourished throughout the week.
Why you'll love it!
- Satisfying & Filling: While it has fewer calories than a classic egg salad recipe made with mayo, this version still helps you feel full because it has lots of protein from eggs and Greek yogurt.
- Economical: Eggs and Greek yogurt are affordable sources of protein that are also readily available at most grocery stores.
- Quick & Easy: This egg salad is fast and simple to make. When you let it chill in the fridge, the flavors get stronger, making it even tastier!
- Meal Prep Friendly: Egg salad is a great choice for making meals ahead because you can make a big batch and divide it into smaller servings to eat later in the week.
Ingredients & Substitutions
- hard-boiled eggs: If you can boil water, you can make hard-boiled eggs... it's easy! Eggs can be hard-boiled on the stove or in an Instant Pot pressure cooker.
- nonfat plain Greek yogurt: Using Greek yogurt instead of mayonnaise adds creaminess and moisture to the salad without adding a lot of extra fat, making it lighter and healthier. You can also use plain yogurt instead of Greek yogurt.
- dijon mustard: Adding Dijon mustard gives the salad a sharp, tangy taste, making it more flavorful without adding lots of extra calories. Yellow mustard is a milder option.
- chives: Fresh chives give the egg salad a subtle onion taste and add a fresh touch. If you don't have chives, you can use green onions instead. I also love fresh dill sprinkled on top just before serving.
- fresh lemon juice: Adding lemon juice gives the egg salad a fresh, tangy taste, which balances out the richness of the eggs and yogurt. Bottled lemon juice can be used as a substitute.
- salt and pepper: To taste.
- optional: Some other tasty additions to egg salad are paprika, pickles, fresh parsley, red onion, or celery for extra crunch and texture.
How to Make Egg Salad that's healthy
- Boil eggs. Place eggs in a pot and cover them with cold water about an inch higher than the eggs. Heat the water until it boils, then cover the pot and turn off the heat. Let the eggs sit in the hot water for 8 to 10 minutes. Then, drain the water and put the eggs in a bowl of ice water to quickly cool them. Peel the eggs.
- Prepare the eggs. Slice the eggs in half and transfer the yolks to a large bowl. Chop the egg whites and set them aside.
- Make the sauce. Use a fork to mash the yolks. Add the Greek yogurt, Dijon mustard, chives, lemon juice, salt, and pepper, and mix everything until smooth.
- Combine. Fold in the egg whites until fully incorporated. Cover the bowl and let the egg salad chill in the refrigerator for 2 hours before serving for the best flavor.
How to Serve Healthy Egg Salad
- Make egg salad sandwiches by spreading the egg salad between two slices of sourdough toast, or wrapped in a sourdough tortilla. You can also add some fresh lettuce, tomato slices, or avocado.
- Serve the egg salad as a dip with sourdough seed crackers for a crunchy and light snack.
- For a low-carb option, serve the egg salad in large lettuce cups, like romaine or butter lettuce, and roll them into tasty wraps.
- Spoon the egg salad over a bed of arugula or spinach to create a delicious and nutritious salad.
Storage
Put any leftovers in an airtight container and keep it in the fridge for up to 4 days. Give the egg salad a good stir before serving.
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Healthy Egg Salad
INGREDIENTS
- 6 eggs
- â…“ cup non-fat Greek yogurt
- 1 tablespoon dijon mustard
- 2-3 tablespoons fresh chives (chopped)
- 2 teaspoons lemon juice
- ¼ teaspoon black pepper
- salt (to taste)
INSTRUCTIONS
- Place the eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover with a lid. Remove from the heat, and set aside for 8 to 10 minutes. Drain the water and transfer the eggs to an ice water bath to cool. Peel the eggs.
- Cut the eggs in half and scoop the yolks into a large bowl. Chop up the egg whites and set them to the side.
- Using a fork, mash the egg yolks. Add the Greek yogurt, dijon mustard, chives, lemon juice, salt, and pepper. Mix until smooth and velvety. Gently fold in the egg whites. Chill in the fridge for 2 hours before serving for the best flavor.
- Store any leftover egg salad in an airtight container and keep it in the fridge for up to 4 days. Before serving again, give the egg salad a good stir.
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