This easy 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 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 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 my recommendation after testing this many times? Still add a little dollop of mayo to keep that nostalgic classic egg salad taste.
With fresh dill and green onions, this wholesome egg salad is perfect for a light spring or summer lunch, or a quick snack with your favorite crackers.
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Key Ingredients
- Hard-boiled eggs - I often hard-boiled eggs in my pressure cooker because they come out consistently perfect and easy to peel! But they're also very easy to make on the stovetop. Side note: 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 for the creamiest results. 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 & green onions - Really make this egg salad taste fresh!
Extra fresh dill on your hands? Use it up in this easy lemon dill hummus or this one skillet chicken with leeks and farro.
Substitutions & Variations
- 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.
Boiling Eggs for Egg Salad
If you don't have hard-boiled eggs ready, you'll need to make some! If you do, skip ahead to the next section for step-by-step. You can make boiled eggs a couple ways:
- Pressure cooker method (slightly faster 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 (my preferred method lately): 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 at least 5 minutes. Now you're ready to make some egg salad!
Step-by-Step Instructions
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. Chives are delicious, too!
Step 3
Gently mix all of that together until uniformly combined. Now you have healthy egg salad, ready to top toast, wraps, salads, crackers, crunchy pumpkin seeds or whatever your heart desires.
Expert Tips
When mixing this salad, stirring gently will help maintain some texture instead of breaking down all the delicate egg pieces.
For crunchy bits of texture, add finely chopped celery, red onion (pickled red onions are next-level), or sunflower seeds.
How to Serve
- 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. I highly recommend adding avocado slices!
- 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 & veggies - A big scoop creamy egg salad on a lettuce salad balances out the crunchy veggies, similar to how a creamy dressing would. You could also use it as a dip for cucumbers, bell pepper, or other fresh veggies for snack.
- 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.
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Did you make this healthy egg salad 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!
Print📖 Recipe
Egg Salad with Greek Yogurt (Meal Prep Friendly!)
- Total Time: 10 minutes
- Yield: ~1.5 cups
Description
This wholesome egg salad recipe is made with creamy Greek yogurt, fresh dill, and just a dollop of mayo to keep the classic flavor! We love it on sandwiches with sturdy sourdough bread or whole grain wraps.
Ingredients
- 6 hard-boiled eggs, peeled
- 2 tablespoons fresh dill, finely chopped
- 1 green onion, finely chopped
- â…“ cup 2% or whole milk Greek yogurt
- 1 tablespoon mayonnaise, optional
- 1 teaspoon Dijon mustard, optional
- ¼ teaspoon fine salt
Get Recipe Ingredients
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 Instructions. Store egg salad in an airtight container in the fridge for up to five days. I do not recommending freezing egg salad.
- 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 (such as chives, fresh parsley, cilantro). A dash of hot sauce is always good, too.
- Mustard. I love mustard in my egg salad, but not everyone in our house does. Add it in if you like it!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, salads
- Method: Combine
- Cuisine: American
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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