Bored with all the heavy negativity that seems to be loaded in the old meaty kinds of egg salad? This easy egg salad with Greek yogurt is the fresh, vibrant, and healthy update you’ve been searching for. It provides the rich flavor and the creamy texture with no additional fat so it comes as an excellent lunch meal or a snack in between.
Choosing protein-rich Greek yogurt instead of mayonnaise will make it a tasty and healthy dish. Such a recipe is very straightforward, with only some few ingredients necessary to produce a really memorable taste. You can stack it onto your favorite bread or add it on top of fresh greens, and it will become your new favorite way of doing it.
Why This is the Best Healthy Egg Salad
You will definitely enjoy this recipe because of its easiness, and unique taste of the texture. The trick is in the full-fat Greek yogurt that gives the food a sourish taste and creamy texture that best suits the cooked boiled eggs. Unlike mayonnaise, it won’t weigh the salad down.
In addition, the crunch and sharp flavour of celery and red onion gives an edible bite and some freshness that are lacking. Dijon mustard adds the final touch of flavor that binds all the ingredients to one another as it gives a hint of zesty taste that will only enhance the overall dish. It’s a modern, lighter take on a timeless classic.
Ingredients You’ll Need
This dish is made with only a few pure ingredients. It is the importance of using full-fat yogurt in the highest quality to obtain the perfect creaminess.
| Ingredient | Amount |
|---|---|
| Large Eggs | 6, hard-boiled and peeled |
| Plain Greek Yogurt | 1/3 cup, full-fat recommended |
| Celery | 1 stalk, finely chopped |
| Red Onion | 2 tablespoons, finely chopped |
| Fresh Dill | 1 tablespoon, chopped (or chives) |
| Dijon Mustard | 1 teaspoon |
| Salt | 1/4 teaspoon, or to taste |
| Black Pepper | 1/8 teaspoon, or to taste |
How to Make Egg Salad with Greek Yogurt
The magic of this recipe is in the method. Separating the yolks, and then mixing them with the yogurt is a little trick that elevates your salad with the most incredible creaminess.
Slice the hard-boiled eggs in half lengthwise.
Remove the yolks and put them in a medium bowl. Set the egg whites aside for now.
With a fork, mash the egg yolks until they get a fine and crumbly texture.
Add the Greek yogurt, diced dill, Dijon mustard, salt and pepper to the bowl containing the mashed yolks.
Mix everything well until it becomes smooth and creamy.
Slice the reserved egg whites, celery and red onion into small uniform pieces.
Fold the chopped egg whites, chopped celery and onion into the creamy mixture of the yolk. Stir gently until just combined.
Barbecue and taste, adding more salt and pepper to it together and then serving.
Time & Servings
| Category | Time / Amount |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 10 minutes (for eggs) |
| Total Time | 20 minutes |
| Servings | Serves 4 |
Tips and Tricks for Success
For the best possible egg salad with Greek yogurt, keep these simple but effective tips in mind.
Choose Full-Fat Yogurt
To make your tastiest dip and the richest and creamiest, go thick with full-fat Greek yogurt. Its low-fat substitutes can become watery and will fail to deliver the same luxurious texture.
Don’t Skip Fresh Herbs
Fresh dill or chives are essential for adding a bright, aromatic flavor that cuts through the richness of the eggs. They provide a layer of freshness that dried herbs can’t replicate.
Mash Yolks First
It is necessary to break the eggs yolks and mash separately with yogurt and seasonings. This trick is the key to a creamy, super smooth, and lump-free base of the dressing.
Delicious Ways to Serve
This is a pretty versatile egg salad and it is great in a typical sandwich on whole wheat bread or a croissant. To lighten and reduce carbs, fill crisp lettuce cups or a bed of mixed greens. It’s also wonderful served as a dip with your favorite crackers or sliced fresh vegetables.
A Perfect Recipe for Meal Prep
This egg salad with Greek yogurt is not only easy to make but also a fantastic option for meal prep. It is also possible to make a batch at the beginning of the week so that the lunch will be quick and healthy. The flavours combine to perfection with time and it gets even more delicious the following day. We hope you enjoy this simple, yet elegant, recipe!
Do not hesitate to leave a comment or a review about it in the section below. We love hearing from our readers!
Frequently Asked Questions
How long does egg salad with Greek yogurt last?
This egg salad is best when stored airtight stored at the refrigerator where it will last 3 to 5 days. It’s a great make-ahead option for lunches.
What makes this egg salad recipe healthier?
The main difference between this recipe and traditional ones is that it uses Greek yogurt in place of mayonnaise which makes this recipe healthier. Greek yogurt has less fat and calories but contains much more protein which makes you feel full longer and satisfied.
Can I use low-fat Greek yogurt?
Though it is possible to do this, the advice is that it is not the best thing to do. Use full-fat Greek yogurt as it gives a better creaminess and taste. Non-fat or a bit fat-free can turn the dressing a bit watery, and less healthy.
Ingredients
- 6 Large Eggs, hard-boiled and peeled
- 1/3 cup Plain Greek Yogurt, full-fat recommended
- 1 stalk Celery, finely chopped
- 2 tablespoons Red Onion, finely chopped
- 1 tablespoon Fresh Dill, chopped (or chives)
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Salt, or to taste
- 1/8 teaspoon Black Pepper, or to taste
Instructions
- Slice the hard-boiled eggs in half lengthwise.
- Remove the yolks and put them in a medium bowl. Set the egg whites aside.
- Mash the egg yolks with a fork until they have a fine, crumbly texture.
- Add the Greek yogurt, dill, Dijon mustard, salt, and pepper to the mashed yolks.
- Mix well until smooth and creamy.
- Chop the reserved egg whites, celery, and red onion into small pieces.
- Fold the chopped egg whites, celery, and onion into the creamy yolk mixture. Stir gently until just combined.
- Taste and adjust seasoning with more salt and pepper if needed before serving.
Notes
- For the best texture and flavor, use full-fat Greek yogurt.
- Fresh herbs like dill or chives are recommended over dried herbs.
- Mashing the yolks separately with the yogurt and seasonings is key to a smooth, lump-free dressing.
- The egg salad can be served in a sandwich, in lettuce cups, on a bed of greens, or as a dip with crackers or vegetables.
- It can be stored in an airtight container in the refrigerator for 3 to 5 days and is suitable for meal prep.