Healthy Egg Salad

Why You’ll Love This Recipe

Healthy Egg Salad is a lighter twist on the classic, made with creamy Greek yogurt or a blend of yogurt and mayo, plus fresh herbs and crunchy veggies. It’s protein-packed, full of flavor, and perfect for sandwiches, wraps, or lettuce cups. Quick to prepare and ideal for meal prep, this wholesome salad is satisfying without the guilt.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

hard-boiled eggs
plain Greek yogurt (or a mix of yogurt and light mayo)
Dijon mustard
celery (finely chopped)
red onion or green onion (finely chopped)
fresh dill or parsley (chopped)
salt
black pepper
optional: paprika, lemon juice, or chopped pickles

directions

Peel and chop the hard-boiled eggs and place them in a medium bowl.

Add Greek yogurt, Dijon mustard, celery, onion, herbs, salt, and pepper.

Stir gently until well combined and creamy.

Taste and adjust seasoning as needed. Add lemon juice or paprika if using.

Chill for 15–30 minutes before serving, or enjoy immediately.

Serve on whole grain bread, in lettuce wraps, or with crackers.

Servings and timing

This recipe yields 4 servings.
Preparation time: 10 minutes
Chilling time: 15–30 minutes (optional)
Total time: 10–40 minutes

Variations

Add avocado for extra creaminess and healthy fats.
Mix in chopped spinach or arugula for added greens.
Use light mayo instead of yogurt for a more traditional taste.
Spice it up with a pinch of cayenne or hot sauce.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the texture will be compromised.
Serve chilled—no reheating needed.

FAQs

Can I make this egg salad ahead of time?
Yes, it stores well and tastes even better after chilling.

Is Greek yogurt better than mayo?
It’s lower in fat and adds protein, but you can use both for balance.

How long do hard-boiled eggs last?
Peeled or unpeeled, they last up to 1 week in the fridge.

Can I use only egg whites?
Yes, for a lower-calorie version with less fat.

What’s the best way to boil eggs?
Place eggs in cold water, bring to a boil, turn off heat, cover, and let sit for 10–12 minutes.

Can I make it dairy-free?
Yes, use a dairy-free yogurt or just light mayo.

What bread pairs best?
Whole grain, sourdough, or pita pockets work great.

Can I add protein?
Eggs already provide protein, but you can mix in chickpeas or tuna for variety.

Is this egg salad keto-friendly?
Yes, especially if made with full-fat yogurt or mayo.

Can I pack this for lunch?
Absolutely—keep chilled in a lunchbox or cooler pack.

Conclusion

Healthy Egg Salad is a quick, nourishing dish that doesn’t sacrifice flavor for nutrition. Light, creamy, and full of texture, it’s ideal for meal prepping or a last-minute lunch. With simple ingredients and customizable add-ins, it’s a wholesome favorite you’ll make again and again.

Print