Healthy Greek Yogurt Egg Salad Recipe

I made a delightful Greek Egg Salad featuring hard-boiled eggs, plain Greek yogurt, and a hint of Dijon mustard. The mix of rich flavors and a creamy texture makes it a refreshing option for lunch or a side dish at your next gathering. It’s a simple, yet satisfying twist on a classic.

I recently tried a twist on classic egg salad that totally blew my mind. I started with 6 large eggs, hard-boiled, cooled, and peeled until I had the perfect base for a dish that’s as healthy as it is surprising.

Instead of the usual mayonnaise, I mixed in 1/3 cup plain Greek yogurt along with 1 teaspoon Dijon mustard. The result is a fresh and tangy egg salad that tastes like nothing you’ve had before.

I seasoned the mix with just a pinch of salt and freshly ground black pepper to give it that extra kick. I know a lot of people are always asking me about new ways to make healthy egg salad or even a Greek yogurt sandwich, and this recipe is easily one of my favorites because it’s effortless yet full of flavor.

Its simplicity makes it great for a quick lunch, a side dish, or a surprising hit at your next gathering.

Why I Like this Recipe

1. I really love how simple this recipe is. I can whip it up in no time, even when I’m in a rush for a quick lunch, which is awesome when I’m busy.
2. It’s a healthier twist on egg salad since it uses Greek yogurt instead of mayo. I feel better knowing I can eat something tasty without feeling guilty.
3. I enjoy how the flavors get better after it chills in the fridge for a bit. The eggs, yogurt, and mustard blend together really nicely, and I can always tweak the salt and pepper to my liking.
4. I like that it’s super versatile. I’ve had it as a side dish at parties, for lunch, and even on Easter. It always hits the spot no matter when I eat it.

Ingredients

Ingredient Quantities

• 6 large eggs (hard-boiled, cooled, and peeled)
• 1/3 cup plain Greek yogurt
• 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Roughly chop the hard-boiled eggs into bite-sized pieces and put them in a bowl.

2. Add about 1/3 cup of plain Greek yogurt into the bowl with the eggs.

3. Stir in 1 teaspoon of Dijon mustard, mix it all together.

4. Season with salt and freshly ground black pepper to taste.

5. Give everything a good mix; don’t be too rough or you’ll mash all the eggs.

6. Taste it and add a bit more salt or pepper if needed.

7. Chill the egg salad in the fridge for at least 30 minutes so the flavors can meld.

8. Serve it up for a quick lunch, side dish at parties, or even on Easter.

Equipment Needed

1. A sharp knife for chopping the eggs
2. A cutting board to work on
3. A medium sized mixing bowl to combine the ingredients
4. A measuring cup for the Greek yogurt
5. A measuring spoon for the Dijon mustard
6. A mixing spoon for stirring everything together
7. A refrigerator to chill the egg salad
8. A serving plate or dish to dish it out

FAQ

Healthy Greek Yogurt Egg Salad Recipe Substitutions and Variations

• Instead of plain Greek yogurt, you can try using plain low-fat yogurt or even light sour cream which gives a similar tangy flavor
• If Dijon mustard isn’t available, you can swap it out with yellow mustard or whole grain mustard to get that bit of spice
• For salt, using sea salt or kosher salt works just as well, though it might change the flavor a little bit

Pro Tips

1. When you’re choppin the eggs, be careful not to mash them too much, because then you lose that chunky texture that makes the egg salad awesome.
2. If you’re feelin like you want it creamier, don’t be afraid to add a little extra Greek yogurt, but add it gradually so it doesn’t get too runny.
3. Season it slowly and taste as you go—salt and pepper can always be added more, but it’s hard to take them out once they’re mixed in.
4. Letting the salad chill in the fridge for a bit really lets the flavors come together right, so try not to rush that step.