Healthy Egg Salad with Greek Yogurt

Healthy egg salad sandwich, open-faced with top slice of sourdough on the side, on dark gray plate, on light gray surface

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This healthy egg salad is made with creamy Greek yogurt, fresh dill, and an optional dollop of mayo! We love it on sandwiches with toasted whole grain sourdough bread, or wraps.


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  • 6 hard-boiled eggs, peeled
  • 2 tablespoons fresh dill, finely chopped
  • 1 green onion, finely chopped
  • 1/3 cup 2% or whole milk Greek yogurt
  • 1 tablespoon mayonnaise, optional
  • 1/4 teaspoon fine salt


  1. 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.
  2. Add other ingredients. Add the fresh dill, green onion, Greek yogurt, mayo (if using), and salt to the bowl. Stir gently until the mixture is uniformly combined. Now you have egg salad! Enjoy immediately or chill until ready to use.



  1. Storage: Store egg salad in an airtight container in the fridge for up to five days.

Keywords: healthy egg salad, egg salad with Greek yogurt