Healthy Egg Salad Recipe

This egg salad with Greek yogurt and fresh dill is my go-to because it’s creamy, flavorful, and feels like a health-conscious twist on a classic favorite. I love how the tangy yogurt and zesty Dijon mustard elevate it, making every bite a delightful mix of taste and texture.

Creating nutritious recipes that don’t skimp on flavor is my passion, and my Healthy Egg Salad is right in my wheelhouse. I use six large eggs, combined with plain, protein-rich Greek yogurt and (optional) mayonnaise, for an egg salad that is as creamy as it is healthy.

Dijon mustard and fresh lemon juice amp up the flavor and make the dish taste anything but “diet.” A little fresh dill, celery, and red onion add texture and a few more nutrients, and seasoning the salad with garlic powder, salt, and pepper makes it a simple, balanced, light dish that’s equally great for lunch or a snack.

Ingredients

Eggs:
The dish’s foundation is brimming with protein and key nutrients.

Greek Yogurt:
Provides creaminess and protein while contributing probiotics for beneficial gut bacteria.

Dijon Mustard:
Delivers a piquant taste that boosts the salad’s umami flavor.

Lemon Juice:
Delivers brightness and a hint of acidity that amplifies the fresh flavor.

Celery:
Crisp texture, provides bulk and a delicate, clean taste.

Red Onion:
Provides potent antioxidants and a zesty flavor.

Dill:
Herb aromatic that improves the plate with a pop of just-picked flavor.

Ingredient Quantities

• 6 large eggs
• 1/4 cup plain Greek yogurt
• 1 tablespoon mayonnaise (optional for creaminess)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions

1. Put the eggs in a saucepan and immerse them in cold water. Heat until the water reaches a vigorous boil; then cover the pan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.*

2. Move the eggs to a bowl of ice water so they can cool for about 5 minutes. Once they are completely chilled, peel the eggs.

3. Roughly slice the peeled eggs and position them in a spacious mixing basin.

4. In a small bowl, combine the Greek yogurt, mayonnaise (if using), Dijon mustard, and lemon juice. Whisk together until smooth.

5. Combine the chopped eggs and the yogurt and mustard dressing.

Gently stir to mix well.

6. Incorporate the chopped fresh dill, celery, and red onion into the egg mixture and stir until they are evenly mixed.

7. Add the garlic powder and season with salt and pepper to taste. Stir everything together gently.

8. Sample the salad and make any necessary adjustments to the seasoning. Add additional salt, pepper, or lemon juice to taste.

9. If using for garnish, lightly sprinkle paprika on top of the egg salad after transferring it to a serving dish.

10. Keep the salad cool in the refrigerator for a minimum of 15-30 minutes before serving. Relish the egg salad on hearty whole grain bread, on crisp crackers, or in fresh lettuce wraps for a nutritious meal.

Equipment Needed

1. Saucepan
2. Large bowl (for ice water)
3. Mixing bowl
4. Small bowl
5. Measuring cups and spoons
6. Whisk
7. Knife
8. Cutting board
9. Spoon or spatula for stirring
10. Serving dish
11. Refrigerator

FAQ

• Q: Can I make this egg salad ahead of time?Q: Can you prepare the egg salad a day in advance?

  A: Yes, you can prepare the egg salad a day in advance. Place it in an airtight container in the refrigerator.

• Q: How do I peel the eggs easily?A: To easily peel eggs, rapidly cool them in an ice water bath after boiling. This helps separate the shell from the egg white and makes peeling much easier.
• Q: Can I use a different type of mustard?Certainly. You can use whole grain or yellow mustard instead of Dijon mustard, but your taste may vary from mine.

  – Substitution: Whole grain or yellow mustard
  – Possible structural change: May not have the same taste profile

• Q: Is there a substitute for Greek yogurt?A: If you want a different flavor or need a dairy-free option, you can use sour cream or a yogurt that is free of dairy.
• Q: How can I make this recipe more filling?A: Add chopped avocado or serve the salad on whole grain bread to make it more substantial. You can also serve the salad in lettuce wraps.
• Q: What can I use instead of mayonnaise?A: You can add more Greek yogurt if you would like to completely eliminate mayonnaise, and that would not affect the flavor much; you would still have a creamy, spreadable dip.
• Q: How long will leftover egg salad last?A: If kept in an airtight container in the refrigerator, it should have a lifespan of 3 to 5 days.

Substitutions and Variations

You can use 1/4 cup sour cream or 1/4 cup mashed avocado to make a healthier version of the following recipe.
One teaspoon Dijon mustard can be exchanged with one teaspoon yellow mustard or one teaspoon whole grain mustard, which will provide a different flavor profile in your recipe.
1 tablespoon of fresh dill can be replaced with either of the following for a milder-flavored herb: 1 tablespoon of fresh parsley or 1 tablespoon of fresh chives.
You can substitute 1/4 cup finely chopped cucumber for the 1/4 cup celery in this recipe and end up with a bright, crunchy afternoon snack.
You can replace 1/4 cup of red onion with either of the following for a milder onion flavor: 1/4 cup of green onions or 1/4 cup of shallots.

Pro Tips

1. Perfect Hard-Boiled Eggs To ensure easy peeling and perfectly cooked eggs, add a teaspoon of baking soda or vinegar to the boiling water. This can help the eggshells come off more easily once cooled.

2. Fresh Herb Flavor For even more flavor, consider using a mix of herbs. In addition to dill, try adding a little chopped parsley, chives, or tarragon.

3. Texture Boost For added crunch and flavor, lightly toast the bread or crackers before serving. You can also add chopped pickles or bell peppers to the salad for extra texture and a hint of tanginess.

4. Taste and Adjust After mixing the salad, let it sit for a few minutes and then taste again. The flavors meld over time, so adjust seasoning if needed after it has rested.

5. Healthy Twist To make the egg salad lighter and add some healthy fats, include a tablespoon of mashed avocado in place of mayonnaise or alongside it for a creamy texture and a nutritional boost.