Name: Greek Yogurt Egg Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 6 large hard-boiled eggs; 1/2 cup Greek yogurt; 1 tablespoon Dijon mustard; 1/2 cup finely chopped celery; 1/4 cup finely diced red onion; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice; Salt and pepper to taste

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A refreshing and creamy twist on a classic, this Greek yogurt egg salad combines protein-packed eggs with the tangy richness of Greek yogurt, fresh herbs, and crunchy vegetables. I like serving it as a light lunch, a satisfying snack, or even as a party favorite. Its balanced flavors and smooth texture make it a must-have recipe for any occasion.

Greek Yogurt Egg Salad

Why You’ll Love This Recipe

I love how this egg salad is both healthy and flavorful. By swapping out mayonnaise for Greek yogurt, I get a lighter, protein-rich version that’s still incredibly creamy. The fresh herbs and crisp vegetables add a vibrant touch that lifts the whole dish. It’s also quick to prepare, easy to customize, and perfect for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large hard-boiled eggs
1/2 cup Greek yogurt
1 tablespoon Dijon mustard
1/2 cup finely chopped celery
1/4 cup finely diced red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Salt and pepper to taste

Directions

I start by boiling the eggs until they are hard-boiled, then peel and chop them into small pieces.
In a large bowl, I mix the Greek yogurt, Dijon mustard, celery, red onion, dill, parsley, lemon juice, salt, and pepper.
I gently fold in the chopped eggs until everything is evenly combined.
I taste the mixture and adjust the seasoning if needed.
I cover and refrigerate the salad for at least 30 minutes to let the flavors blend.
When ready to serve, I enjoy it chilled with a garnish of fresh herbs or use it as a sandwich filling or side dish.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes to prep and 10 minutes to cook, with an additional 30 minutes of chilling time. Each serving contains approximately 210 calories.

Variations

I sometimes add diced avocado or pickles for extra texture and flavor. For a spicy kick, I stir in a bit of sriracha or hot sauce. Swapping out herbs like chives or basil can also give it a unique twist. If I want more crunch, I toss in some chopped nuts or seeds.

storage/reheating

I store the egg salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it, as the texture changes. To freshen it up before serving, I give it a quick stir and maybe a dash more lemon juice or herbs.

FAQs

How long can I keep Greek yogurt egg salad in the fridge?

I keep it in the fridge for up to 3 days in an airtight container.

Can I make this egg salad ahead of time?

Yes, I often prepare it the night before and let the flavors meld in the fridge.

What can I serve with this egg salad?

I like it with whole grain bread, lettuce wraps, or crackers. It also pairs well with fresh veggies.

Is Greek yogurt a good substitute for mayo?

Absolutely. I find it adds creaminess without the extra fat, and it has a nice tangy flavor.

Can I use dried herbs instead of fresh?

Yes, but I use them sparingly as dried herbs are more concentrated. I usually reduce the amount by half.

Conclusion

This Greek yogurt egg salad is my go-to for a light, protein-packed meal that’s full of flavor and easy to whip up. Whether I’m serving it for lunch, packing it for a picnic, or enjoying it as a snack, it’s a reliable favorite that always hits the spot.