Healthy Egg Salad (with Greek Yogurt)

This healthy egg salad with Greek yogurt is creamy, protein-packed, and lighter than the classic, with bold flavor from Dijon mustard and fresh herbs. My secret two-ingredient base makes all the difference!

Yes, I’ve cracked the code to the best healthy egg salad recipe! You might not think you need a recipe for egg salad. (And you don’t.) But for the best flavor that works ever time, here’s one you can bookmark and make on repeat!

It’s ultra creamy and savory, with just the right balance of fresh herbs with savory Dijon and mayo. Layer it between bread slices and it’s so satisfying. I’m a cookbook author who’s made some fancy stuff, and I’m here to say: a good old egg salad is one of the most satisfying foods out there. Here are my tricks to the perfect healthy egg salad!

Why You’ll Love This Recipe

Lighter, but flavorful. Greek yogurt replaces half the mayonnaise, keeping things creamy but not too rich
High in protein. Eggs plus Greek yogurt means it’s very filling
Versatile. Serve it on bread, lettuce wraps, in avocado halves, or right from the bowl.
Vegetarian and gluten-free. This works for various diets and everyone always loves it

The Secret to Healthy Egg Salad: Greek Yogurt

Here’s a secret to making my favorite healthy egg salad: up the creaminess factor by using both Greek yogurt and mayonnaise! I also use this trick in our Tuna Salad Sandwich and our fan favorite Homemade Ranch Dressing. Here’s why it works:

Mayo lends a savory richness, but using all mayo can taste heavy.
Greek yogurt keeps light and healthy, and adds a tangy, fresh flavor.

Ingredients You’ll Need

Egg salad is one of those recipes like potato salad and tuna salad: everyone has their own spin! There are thousands of variations on this classic recipe: with pickles, with avocado, with chives, and so forth. In my recipe testing, here’s what we found to be the essential ingredients for a classic egg salad recipe:

Eggs: All you have to do is hard-boil them first: I like to make classic hardboiled eggs or steamed hard boiled eggs (which are easier to peel).
Mayonnaise: I like using a little mayo to have the traditional egg salad feel; it adds richness and savory flavor.
Greek yogurt: I like full fat yogurt for the best creaminess.
Dijon mustard: This make the flavor tangy, sharp, and savory. No lemon juice needed!
Green onion: This adds a savory flavor and freshness.
Fresh dill or fresh basil: Optional but strongly recommended. The fresh herbs make it truly irresistible.

Tips for Hard Boiled Eggs

All you need for a great egg salad is a batch of hard boiled eggs. There are a few methods for boiling eggs, and we’re partial to the straightforward stovetop method. However, they work well in a pressure cooker and steamed, too! Here are a few options:

Stovetop: Make Hard Boiled Eggs by placing the eggs in a pot and covering with 1-inch of water. Bring the water to a boil. Once boiling, remove from the heat, cover and allow to sit for 15 minutes. Then place the eggs in ice water and allow to cool completely.
Steamer Basket: These Steamed Hard Boiled Eggs is fast and easy, and makes the eggs easy to peel.
Pressure Cooker: Go to Instant Pot Hard Boiled Eggs for this simple, hands-off method.

How to Serve Healthy Egg Salad

There are lots of ways to serve egg salad outside of a simple sandwich…some you might not have thought of! It makes for a healthy lunch idea or a fast and easy dinner. Here are some of our favorites:

Sandwich: Classic. Try No Knead Bread or Homemade Bread if you’re up for the homemade bread challenge.
Lettuce Wrap: Serve it rolled up into butter lettuce leaves (gluten-free).
In an Avocado: Stuff it in an avocado and you’ve got a tasty gluten-free lunch.
Wrap: Roll it up in a tortilla or spinach wrap.
Crackers: Try Almond Crackers (gluten-free) or Homemade Crackers.
Croissants: Croissants make a fancy finger sandwich for a nice brunch, bridal shower, or baby shower.
Over Greens: Serve it as a salad itself! Add some sliced tomatoes or other veggies for color.

Storage and Leftovers

Egg salad lasts for 3 to 5 days in the refrigerator. Here’s the thing: the flavors can dull after refrigeration. Egg salad is best served fresh. When you serve leftovers, let it come to room temperature and take a taste. Add a pinch of salt and another squeeze of Dijon mustard to taste to revive the flavors.

Frequently Asked Questions

Can I use non-fat Greek yogurt?

You can, but full-fat or 2% Greek yogurt gives the best texture and flavor. Non-fat versions can be a bit watery and have less flavor.

What can I use instead of Greek yogurt?

Plain regular yogurt works in a pinch, though the texture will be slightly thinner. You can also go all-mayonnaise for a traditional egg salad.

What’s the best way to chop eggs for egg salad?

A rough chop with a knife is all you need: you want some variation in texture rather than a completely uniform mash. Some people prefer a fork to mash the eggs more finely, which gives a smoother, creamier result. Both work great.

Dietary Notes

This egg salad recipe is vegetarian and gluten-free.