Healthy Greek Yogurt Egg Salad Recipe

I’m sharing a simple Greek Egg Salad made with five ingredients and creamy Greek yogurt, and I’ll reveal a clever twist that makes it my go to for quick lunches and holiday sides.

I never thought using Greek yogurt in egg salad would make it this bright and tangy, but I can’t deny it’s my go to when I want something lighter. The chopped eggs give it that familiar comfort while the yogurt keeps things surprisingly fresh, and honestly it makes me keep coming back for small tastes.

Sometimes I turn leftovers into an Egg Salad Sandwich With Greek Yogurt, and I get people asking How To Make Healthy Egg Salad like it’s some secret trick. If you like bold flavor without feeling weighed down, this will make you curious enough to try it, trust me you won’t regret it.

Ingredients

• Eggs: High in protein and vitamin D, they make the salad hearty and filling.
• Greek yogurt: Adds creamy tang, trims calories and fat compared to mayo, boosts protein.
• Dijon mustard: Bright, slightly spicy flavor that keeps it savory without added sugar or fat.
• Celery: Crunchy, fiber-rich, adds texture and a fresh, green snap to every forkful.
• Lemon juice: A small hit of acidity that wakes the mix, bright and clean.
• Fresh dill: Light, feathery herb notes that smell great and brighten the whole bowl.
• Green onion or chives: Mild oniony pop, low-calorie zing that cuts richness without taking over.

Ingredient Quantities

• 6 large eggs hard boiled and peeled
• 1/2 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1/2 cup celery finely chopped
• 2 tablespoons green onion or chives chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make this

1. If your eggs arent already hard boiled, put 6 large eggs in a pot, cover with cold water, bring to a boil, turn off heat and let sit 10-12 minutes, then transfer to an ice bath and peel.

2. Roughly chop the peeled eggs into bite sized pieces, leave some bigger chunks for texture.

3. In a medium bowl stir together 1/2 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.

4. Add the chopped eggs, 1/2 cup finely chopped celery and 2 tablespoons chopped green onion or chives to the yogurt mixture.

5. Fold gently with a spatula or fork so the eggs stay chunky and everything is evenly coated, dont overmix into a paste.

6. Taste and adjust seasoning, add a little more salt, pepper or lemon juice if it needs brightness.

7. For best flavor let it chill in the fridge at least 20-30 minutes so the dill and lemon meld with the eggs, but its fine to eat right away if you cant wait.

8. Serve on whole grain bread, toast, in lettuce cups, or with crackers; sprinkle extra chives or dill on top for color.

9. Store leftovers in an airtight container in the fridge for up to 3 days, keep it cold and dont leave it out for more than 2 hours at a party.

Equipment Needed

1. Large pot with lid for boiling eggs
2. Slotted spoon or tongs to lift the eggs out
3. Large bowl for an ice bath and chilling, dont skip this
4. Medium mixing bowl for the yogurt dressing
5. Rubber spatula or fork for gently folding the eggs
6. Chef’s knife and cutting board for chopping eggs, celery and herbs
7. Measuring cups and spoons (1/2 cup, 1 tbsp, 1/4 tsp)
8. Airtight container for storing leftovers

FAQ

Healthy Greek Yogurt Egg Salad Recipe Substitutions and Variations

• Greek yogurt (1/2 cup) -> mashed avocado (about 1/3 to 1/2 cup) or light mayo (1/2 cup). Avocado gives a creamier, richer texture and healthy fats, light mayo keeps the classic creaminess but adds more calories.
• Celery (1/2 cup, finely chopped) -> cucumber (1/2 cup diced) or thinly sliced fennel (about 1/3 cup). Cucumber adds fresh crunch and mild flavor, fennel brings a subtle anise note.
• Dijon mustard (1 tbsp) -> whole grain mustard (1 tbsp) or yellow mustard (1 tbsp). Whole grain keeps the tang and texture, yellow is milder so the salad will taste less sharp.
• Fresh dill (1 tbsp) -> fresh parsley (1 tbsp) or dried dill (1 tsp). Parsley is bright and grassy, dried dill works in a pinch but use less since it’s more concentrated.

Pro Tips

1) Keep the eggs chunky. Fold gently with a fork or spatula so you get nice bites, dont mash everything into a paste or itll turn bland and mushy.

2) Use slightly older eggs if you can, they peel way easier than super fresh ones. Also shock them in an ice bath right after cooking, it stops the cooking and makes peeling less of a pain.

3) Taste and tweak at the end. Add lemon or a little extra salt in tiny amounts until it sings, or stir in a teaspoon of mayo or olive oil if you want it richer. A tiny pinch of sugar can help if the lemon feels too sharp.

4) Let it sit in the fridge 20 to 30 minutes so the flavors marry, but its fine to eat right away if youre hungry. Store in an airtight container and use within three days, and dont let it sit out at a party for more than two hours.