Love creamy egg salad but want something lighter? This simple swap of Greek yogurt for mayo creates pure magic in your lunch bowl. The rich, tangy yogurt brings all the smoothness you crave while slashing those calories in half.
Talk about a delicious win-win! Each fork-full delivers that familiar comfort you adore, minus any heavy, weighed-down feeling afterward. Your taste buds won’t even notice the difference – they’ll be too busy enjoying the creamy texture and bright flavors.
Perfect for meal prep or a quick lunch, this protein-rich twist on the classic keeps you feeling fresh and satisfied all afternoon long.
Who knew making egg salad healthier could taste this good?
Recipe Overview
| Prep Time: | 15 minutes |
| Cook Time: | 12 minutes |
| Total Time: | 27 minutes |
| Servings: | 4-6 servings |
| Cuisine: | American/Greek fusion |
| Dietary Information: | High protein, Low carb, Gluten-free |
This egg salad recipe combines classic American egg salad with Greek-inspired elements, taking approximately 27 minutes from start to finish.
The preparation involves 15 minutes of hands-on work, including chopping ingredients and mixing the salad. The cooking portion requires 12 minutes to hard-boil the eggs.
The recipe yields 4-6 servings, making it suitable for family meals or meal prep. By substituting traditional mayonnaise with Greek yogurt, this version offers higher protein content and fewer calories than standard egg salad.
The recipe meets gluten-free dietary requirements and follows a low-carb eating pattern while maintaining the creamy texture and satisfying taste of traditional egg salad.
Why We Love This Recipe
This lightened-up egg salad delivers all the creamy satisfaction of the classic version but with a healthier twist. Greek yogurt adds a delightful tanginess while keeping the texture rich and smooth, with considerably less fat than traditional mayonnaise-based versions.
Perfect for meal prep, this protein-packed salad stays fresh in the fridge for several days, making it ideal for quick lunches and light dinners. The versatility shines through – enjoy it tucked into sandwiches, scooped onto crackers, or served over fresh greens.
Beyond being a nutritious choice, this egg salad comes together in just minutes with simple pantry ingredients. The Greek yogurt base means you can indulge in second helpings without the guilt, while classic seasonings guarantee you don’t sacrifice any of the familiar flavors you crave.
Best of all, this recipe alters an ordinary lunch staple into something special. The bright, creamy texture combined with perfectly cooked eggs creates a satisfying dish that feels both nostalgic and fresh at the same time.
Ingredients
Getting ready to make egg salad with Greek yogurt is easy. This healthier twist on the classic replaces most of the mayonnaise with protein-rich Greek yogurt while keeping all the creamy texture you love.
- 6 large eggs, hard-boiled and peeled
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chopped dill
For best results, use full-fat Greek yogurt to achieve the richest texture. Make sure your eggs are completely cooled before mixing them with other ingredients to prevent the salad from becoming watery. This egg salad will keep in an airtight container in the refrigerator for up to 3 days, though the texture is best within the first 24 hours.
Cooking Instructions
Making the perfect egg salad depends on following the right steps in the correct order. Getting the technique right guarantees your egg salad has the ideal texture and consistency while bringing out the best flavors of the Greek yogurt and other ingredients.
Follow these simple steps to prepare your egg salad with Greek yogurt.
Step 1. Boil Eggs Until Firm
Start by placing 6 large eggs in a medium saucepan and covering them with cold water until there’s about 1 inch of water above the eggs.
Turn your burner to high heat and bring the water to a rolling boil.
Once it’s boiling, remove the pan from heat, cover it with a tight-fitting lid, and let the eggs sit for exactly 12 minutes.
While you’re waiting, prepare a bowl of ice water.
When time’s up, transfer your eggs immediately to the ice bath – this stops the cooking process and prevents that grayish ring around the yolk!
Let the eggs cool in the ice bath for 5 minutes.
You’ll know they’re perfectly done when the shells are easy to peel and the yolks are bright yellow and firm.
Now you’re ready for the next step!
Step 2. Peel and Chop Eggs
Tap each cooled egg gently against your countertop, rolling it to create small cracks all around the shell.
Start peeling from the larger end where there’s typically an air pocket – this’ll make the process easier. Peel under cool running water to help remove any stubborn shell pieces.
Pat the peeled eggs dry with paper towels. You’ll want them moisture-free for clean, even cuts.
Place each egg on your cutting board and slice in half lengthwise.
Remove the yolks and set them aside in a medium bowl.
Now, chop the whites into roughly 1/4-inch pieces. Don’t worry about making them perfectly uniform – a mix of sizes adds nice texture to your salad.
Finally, crumble the reserved yolks with a fork until they’re fine and powdery. They’ll blend better this way!
Step 3. Mix Yogurt With Seasonings
With your eggs prepped and ready, it’s time to create the creamy dressing base.
In a medium mixing bowl, spoon in 1/2 cup of plain Greek yogurt – it’ll give you that perfect tangy richness without all the fat of mayo.
Add 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and a few grinds of black pepper to the yogurt. You can also toss in 1/4 teaspoon of garlic powder for extra depth.
Using a whisk or spoon, blend these ingredients until they’re smooth and fully combined.
The mixture should look uniform and silky, with no streaks of mustard visible.
Give it a quick taste and adjust the seasonings to your liking.
Feel free to add an extra pinch of salt or dash of mustard – you’re in control of the flavors!
Step 4. Combine Ingredients Until Smooth
Now let’s combine those perfectly chopped eggs with your creamy yogurt mixture. Gently fold the eggs into the seasoned yogurt using a rubber spatula, taking care not to mash them too much. You’ll want to preserve some of that wonderful texture!
Add your diced celery and onions to the bowl, then continue folding until everything’s evenly distributed. The mixture should look uniform but still have visible pieces of egg white throughout.
Give it a quick taste and adjust the seasonings if needed. If the mixture seems too thick, you can add an extra teaspoon of yogurt at a time until you reach your desired consistency.
The finished egg salad should be creamy and spreadable but still hold its shape when scooped.
Step 5. Add Diced Celery
Start by dicing your celery stalks into small, uniform pieces about 1/8-inch in size. You’ll want to remove any tough strings from the celery before chopping to guarantee a better texture in your egg salad.
Add 1/3 cup of the diced celery to your egg mixture. This amount gives you the perfect crunch-to-creamy ratio, but feel free to adjust it to your taste! The celery adds a fresh, crisp element that brightens up the entire dish.
Using a rubber spatula, fold the celery into the egg mixture with gentle strokes until it’s evenly distributed. You don’t want to break up the egg pieces too much – just incorporate everything together.
The pale green of the celery should be visible throughout the salad.
Step 6. Add Chopped Fresh Dill
Fresh dill leaves should be pulled gently from their stems and finely chopped until you have 2 tablespoons worth.
You’ll want the pieces to be small enough to distribute evenly throughout your egg salad mixture.
Add the chopped dill to your bowl with the eggs and celery. The fresh herbs will instantly brighten up your salad with their distinctive flavor and appealing green specks!
If you’re working with dried dill instead of fresh, you’ll need to adjust the amount. Use just 2 teaspoons of dried dill, as it’s more concentrated than fresh.
Remember that dried herbs won’t give you those pretty green flecks, but they’ll still add that classic dill flavor you’re looking for.
Mix everything well to guarantee the dill is evenly distributed throughout your salad.
Step 7. Season With Salt and Pepper
With your fresh herbs mixed in, it’s time to perfect the seasoning. Start with 1/4 teaspoon each of salt and freshly ground black pepper, sprinkling them evenly over your egg salad mixture.
Give everything a good stir and taste test it. You’ll want to adjust the seasoning to your preferences – don’t be afraid to add more if needed! Remember that the flavors will develop further when the egg salad chills in the fridge.
Add small pinches of salt and pepper gradually until you’ve reached your desired taste. You’re looking for a balance where the seasonings enhance the eggs and herbs without overpowering them.
Once you’re satisfied with the flavor, you’re ready to move on to the final steps.
Preparation Tips
Before mixing your ingredients, make sure all your eggs are thoroughly chilled after boiling. This will help your salad maintain its texture and prevent the yogurt from becoming too runny. Let them rest in the refrigerator for at least 30 minutes after cooking.
For the best results, chop your eggs into uniform pieces about 1/4 inch in size. You’ll want enough texture to know you’re eating egg salad but small enough to spread easily on bread or crackers.
- Keep your Greek yogurt cold until the last minute to maintain ideal consistency.
- Consider prepping your add-ins while the eggs are chilling to save time.
- Mix gently with a rubber spatula instead of stirring vigorously to keep the eggs chunky.
The key is taking your time – rushing through prep can lead to a less-than-perfect texture!
Variations
While traditional egg salad tastes great, you’ll love exploring these creative variations that put a fresh spin on the classic recipe. Mix and match these flavor-boosting ingredients to create your own signature version.
| Add-In | Amount |
|---|---|
| Diced Avocado | 1/2 cup |
| Crispy Bacon | 4 strips |
| Diced Jalapeño | 1-2 tbsp |
| Fresh Herbs | 1/4 cup |
For a Mediterranean twist, stir in chopped Kalamata olives, diced cucumber, and a pinch of oregano. You can also try adding curry powder and golden raisins for an Indian-inspired variation that’s packed with warm spices.
Want something with a kick? Mix in sriracha sauce and chopped green onions. These combinations work perfectly with the Greek yogurt base while keeping things light and flavorful.
Storage Suggestions
Since egg salad contains perishable ingredients, it needs proper refrigeration to stay fresh and safe to eat.
Store your Greek yogurt egg salad in an airtight container to maintain its texture and prevent it from absorbing other food odors.
You’ll want to follow these storage guidelines for the best results and food safety:
- Keep your egg salad refrigerated at 40°F (4°C) or below at all times
- Consume the egg salad within 3-4 days of preparation for ideal freshness
- Don’t let it sit at room temperature for more than 2 hours
If you notice any off-putting smells or see any discoloration, it’s time to toss it out.
When you’re ready to serve your stored egg salad, give it a quick stir to redistribute the ingredients, as some liquid separation is normal.
Serving Suggestions
This versatile egg salad can be served in multiple delicious ways to suit your preferences. You’ll love how adaptable it is for any meal of the day!
Here’s a quick guide to serving your Greek yogurt egg salad:
| Serving Style | Best Pairings |
|---|---|
| Sandwiches | Whole grain bread, lettuce |
| Wraps | Tortillas, spinach leaves |
| Protein Bowl | Mixed greens, quinoa |
For a low-carb option, serve your egg salad on cucumber rounds or lettuce cups. They’ll give you that satisfying crunch while keeping things light.
Want to dress it up for guests? Serve it on toasted baguette slices with a sprinkle of paprika and fresh dill on top. You can also hollow out cherry tomatoes and fill them for perfect party bites.
Conclusion
Get ready to transform your lunch routine with this game-changing egg salad! The combination of creamy Greek yogurt and perfectly cooked eggs creates a protein-rich masterpiece that’ll keep you energized throughout your day.
Every bite celebrates freshness – from the aromatic dill to the satisfying crunch of celery. You’ll marvel at how this healthier version tastes even better than the traditional mayo-based recipe.
Make this your signature dish and watch as friends and family request the recipe. It’s proof that nourishing food can be both delicious and satisfying, setting a new standard for what healthy eating should taste like.
