Egg salad makes a quick and easy high-protein lunch, but it’s not always the best option due to the addition of mayonnaise. While the condiment adds a dose of creaminess, it also adds plenty of calories, too. Thankfully, there’s another great option for giving egg salad its signature creamy texture without using mayo: Greek yogurt.
Feel free to use low-fat yogurt to cut even more calories, just make sure it’s unflavored. Regular yogurt will work, however, it may make your egg salad a bit watery compared to thick Greek yogurt.
This healthy egg salad is still creamy and delicious while being high in protein, vegetarian, gluten-free, and grain-free. It’s low-carb and keto-friendly and great for a quick lunch. It’s also an excellent option if you don’t care for mayonnaise but want to enjoy egg salad. Serve it as a sandwich, wrap, on top of a green salad, or with crackers as an appetizer.
“The egg salad was tasty and creamy, and I wouldn’t have guessed it was made with yogurt. I added a little extra mustard for tanginess and served it on lettuce leaves with cucumbers and tomatoes on the side. It was an easy recipe and a great way to use Greek yogurt!” —Diana Rattray
A Note From Our Recipe Tester
Ingredients
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4 large hard-boiled eggs, peeled and halved
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2 large hard-boiled egg whites
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1/2 cup finely diced celery
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2 green onions, thinly sliced
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1/4 cup plain Greek yogurt
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1 tablespoon finely chopped fresh parsley or dill
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1 teaspoon Dijon mustard
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1/2 teaspoon lemon juice
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1/2 teaspoon paprika, optional
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Salt and pepper, to taste
Steps to Make It
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Gather the ingredients.
The Spruce / Crystal Hughes
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Chop the hard-boiled eggs and egg whites. You can leave the eggs in bigger pieces or chop them finely.
The Spruce / Crystal Hughes
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Add the chopped eggs to a medium mixing bowl. Add the celery, green onion, Greek yogurt, parsley or dill, mustard, lemon juice, and paprika (if using).
The Spruce / Crystal Hughes
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Stir to combine, then add salt and pepper to taste.
The Spruce / Crystal Hughes
Tips
- Use your favorite method to hard-boil the eggs. The classic boiling method is always a dependable option. Add the eggs to a saucepan and cover with cold water. Bring to a full boil, remove from the heat, and cover it. Let sit for 15 minutes, transfer to a bowl of ice water, and peel once cooled.
- The Instant Pot method is another excellent way to cook eggs—it’s fast and they’re always super easy to peel.
- If you like rich, jammy egg yolks, you can medium-cook the eggs.
How to Serve Egg Salad
This egg salad recipe can be served a variety of ways:
- Serve between whole-wheat bread with lettuce and tomato for a tasty sandwich.
- Stack atop toast with spinach or other greens for an open-faced sandwich.
- Add to a pita or tortilla for a wrap.
- Serve with crackers for an appetizer or snack.
- Serve a scoop or two of egg salad atop a green salad for a healthy lunch.
Recipe Variations
- Fresh parsley or dill are excellent in this recipe, or you can use a mix of the two. Fresh chives or tarragon are also good options.
- For a non-dairy option, use a creamy, plain, plant-based Greek-style yogurt like coconut yogurt.
- Add extra Dijon mustard or swap it out with some tangier yellow mustard.
- Add a teaspoon or two of dill relish for some extra texture and flavor.
How to Store
This egg salad will keep in a covered container in the fridge for up to four days. Give it a stir before serving.
What is the difference between regular yogurt and Greek yogurt?
Greek yogurt has a much thicker consistency when compared to regular yogurt. It's also higher in protein and lower in sugar than regular yogurt. Regular yogurt is higher in calcium.
