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A close-up of a delicious egg salad sandwich on sliced dark bread, garnished with fresh dill.

Zesty Greek Yogurt Egg Salad

This healthy egg salad recipe swaps traditional mayo for creamy Greek yogurt, creating a lighter yet incredibly flavorful dish packed with protein and fresh herbs. Perfect for a quick lunch or snack!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast, Lunch, Main Course, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Hard-Boiled Eggs
  • 6 large eggs hard-boiled and peeled
For the Greek Yogurt Dressing
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
For the Mix-ins
  • 1 celery stalk finely diced
  • 2 tbsp red onion finely minced
  • 2 tbsp fresh dill chopped (or chives)
  • Pinch paprika (optional, for garnish)

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Saucepan
  • Whisk or fork

Method
 

Prepare the Eggs
  1. Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Peel once cooled.
  2. Once peeled, roughly chop the hard-boiled eggs into small pieces. You can use a fork or knife for this. Place them in a large mixing bowl.
Prepare Mix-ins and Dressing
  1. Finely dice the celery stalk and finely mince the red onion. Chop the fresh dill (or chives). Add these to the bowl with the chopped eggs.
  2. In a separate small bowl, whisk together the plain non-fat Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper until smooth and well combined.
Combine and Serve
  1. Pour the Greek yogurt dressing over the egg mixture in the large bowl. Gently fold everything together until all ingredients are well coated. Be careful not to overmix.
  2. For best flavor, cover the bowl and refrigerate the healthy egg salad for at least 30 minutes to allow the flavors to meld.
  3. Serve chilled on whole-wheat toast, lettuce cups, crackers, or as a side dish. Garnish with an optional sprinkle of paprika and extra fresh dill.

Notes

For an extra crunch, add finely diced bell peppers (red or yellow). Adjust salt and pepper to your personal preference. A dash of garlic powder can also be a nice addition. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This egg salad is best enjoyed fresh. To make ahead, you can boil and peel the eggs a day or two in advance. Store them in the fridge until ready to use.