This healthy egg salad with Greek yogurt is made with fresh dill and a just dollop of mayo to keep that nostalgic flavor! Egg salad is delicious as a high-protein sandwich or wrap filling, or scooped onto salads. Make a batch ahead for the week for quick and easy lunches and snacks!
Ever since I learned how to make hard-boiled eggs in my pressure cooker, this healthy Greek yogurt egg salad has become a lunch staple. Especially on a sturdy sourdough bread, it's the perfect quick lunch to squeeze in between meetings at home or in the office!
Using Greek yogurt as a swap for most of the mayo makes this a tangy, creamy, high-protein version of traditional egg salad. But with that little dollop of mayo, you get to maintain that nostalgic classic egg salad taste without feeling weighed down. Since spring is in the air, we also popped in some seasonally fresh dill and green onions. You're going to love this salad!
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Ingredients
- Hard-boiled eggs - I make hard-boiled eggs in my pressure cooker because they come out consistently perfect and easy to peel! If you still need to boil some eggs, see instructions below for either stovetop or pressure cooker. Egg salad is also a great way to use up your dyed Easter eggs.
- Greek yogurt - 2% or whole milk plain Greek yogurt recommended here. I'm obsessed with Siggi's yogurt, and if I can't find that, also love Fage.
- Mayo - Just a tiny bit of real, high-quality mayo for a lovely tang and that nostalgic egg salad flavor.
- Fresh dill - One of our favorite spring herbs!
- Green onions - Sliced and finely diced for a lovely flavor.
- Salt - To enhance flavor.
You will have some extra fresh dill on you hands after making this, so if you want to use that up, you can try it in this easy lemon dill hummus or this one skillet chicken with leeks and farro.
Substitutions & Variations
Try the following substitutions and variations to help this recipe meet your needs!
- No mayo - I love a little dollop of mayo in our Greek yogurt egg salad, but it's still SO good without it! Just add an extra tablespoon of Greek yogurt in its place.
- Add seasonings - Pepper is a natural flavor addition to eggs, but you can try other spices such as a tiny pinch of garlic powder, mustard powder, or paprika.
- Spicy - You can spice up this egg salad by adding a pinch of cayenne or red pepper flakes, or a teaspoon of Sriracha sauce (or another chili paste).
- Miso - Miso + eggs (or anything, for that matter) = delicious. Add a teaspoon of white miso paste to the salad and thoroughly mix it in for some extra umami flavor.
- Avocado - Avocado egg salad is totally a thing, and it is mighty tasty. Finely dice up an avocado, add it to your egg salad ingredients, and gently stir it all together. It will be very green... and very delicious.
Boiling Eggs for Egg Salad
If you don't have hard-boiled eggs ready, you'll need to make some! If you do, scroll right on through this section for a visual tutorial on how to make healthy Greek yogurt egg salad. You can make boiled eggs a couple ways:
- Pressure cooker method: I've tested this in both a 5-quart Ninja Foodi and a 6-quart Instant Pot, and both yielded consistent results. If you're trying this method, check out my pressure cooker boiled eggs step-by-step.
- Stovetop method: Place eggs in a pot and fill with cold water to cover eggs by an inch. Bring water to a rolling boil, then remove pot from heat, cover, and let sit for 9-10 minutes. Prepare a large bowl of water and ice in the meantime, and after 10 minutes is up, immediately transfer eggs to the ice bath using a slotted spoon (timing is key!). Allow to cool in there for 10-15 minutes. Now you're ready to make some egg salad!
How to Make Greek Yogurt Egg Salad
Step 1: Peel your boiled eggs, chop them, and place them into a medium-large bowl.
Step 2: Add finely chopped fresh dill and green onions, Greek yogurt, mayo, and salt.
Step 3: Gently mix all of that together until uniformly combined. Now you have healthy egg salad, ready to top toast, wraps, salads, crackers, or whatever your heart desires.
Hint: When mixing this salad, stirring gently will help maintain some texture instead of breaking down all the delicate egg pieces.
Egg Salad FAQs
I don't recommend freezing egg salad, since the desired texture will be lost (and less appetizing).
Yes! I often make it with just Greek yogurt and love it, which is why mayo is only optional in this healthy egg salad recipe. That said, after making this egg salad many times over... I do love a little dollop of mayo.
Store egg salad in an airtight container in the fridge for up to five days.
How to Serve Healthy Egg Salad
I'm SO glad you asked! This is the fun part 🙂 I love Greek yogurt egg salad on:
- Toasted sourdough - Sourdough is sturdy enough to properly hold a soft filling like egg salad, and it just has the best flavor whether toasted or not. We are obsessed with sourdough from our local bakery, Madison Sourdough.
- Wraps - Perfect for wrapping up a scoop of egg salad and some crunchy fresh lettuce of choice! I also love adding in some pickled red onions, chopped pickles, or hot and sweet pickled jalapeños.
- Salads - A big scoop of something tasty and creamy in a salad is next-level because it balances out the crunchy veggies, similar to how a creamy dressing would. If you haven't tried it, I highly recommend!
- Crackers - My first taste of egg salad was on a Triscuit! My parents ate egg salad this way all the time, and the salty, crunchy contrast with the soft and creamy egg salad is to die for.
Did you make this recipe? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
PrintRecipe
Healthy Egg Salad with Greek Yogurt
This healthy egg salad is made with creamy Greek yogurt, fresh dill, and just a small dollop of mayo! We love it on sandwiches with sturdy sourdough bread or whole grain wraps.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: ~1.5 cups
- Category: Lunch, salads
- Method: Combine
- Cuisine: American
Ingredients
- 6 hard-boiled eggs, peeled
- 2 tablespoons fresh dill, finely chopped
- 1 green onion, finely chopped
- ⅓ cup 2% or whole milk Greek yogurt
- 1 tablespoon mayonnaise, optional
- ¼ teaspoon fine salt
Instructions
- Chop eggs. Chop up the hard-boiled eggs and place them into a medium-large bowl. When I chop my eggs, I like to slice them in half lengthwise twice (so there are four long quarters of egg), and then I chop across those quarters in 4-5 slices to get smaller pieces. Then I usually do one more rough chop across all the egg pieces to slightly break them down more.
- Add other ingredients. Add the fresh dill, green onion, Greek yogurt, mayo, and salt to the bowl. Stir gently until the mixture is uniformly combined. Enjoy immediately or chill until ready to use!
Notes
- Storage. Store egg salad in an airtight container in the fridge for up to five days.
- Additional seasonings. This basic egg salad is a perfect canvas for additional simple flavors such as black pepper, chili crisp (a condiment with chili and garlic flakes marinated in olive oil... it's so good!!), paprika, smoked paprika, or other fresh herbs.
Nutrition
- Serving Size: ½ cup
- Calories: 211
- Sugar: 1.7 g
- Sodium: 380.5 mg
- Fat: 14.6 g
- Saturated Fat: 4.4 g
- Carbohydrates: 3.2 g
- Protein: 15.9 g
- Cholesterol: 378 mg
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