This healthy egg salad recipe is made using Greek yogurt and no mayo! It's the tastiest make ahead lunch or dinner side dish and a crowd-pleaser for your Easter get together or summer barbeque. Even better? It's very low carb, high protein, gluten free and keto friendly.
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I love making this easy salad for a gathering or dinner side, but I especially love eating leftovers for lunch.
Enjoy it on a piece of toast or in a sandwich. Wrap it in a low carb or gluten free tortilla with some tomato, bacon bits, avocado and sprouts. You can also eat egg salad on it's own or place it in large romaine lettuce boats and drizzle with sriracha (or your favorite hot sauce)!
Sides that double as easy lunch options are the best! Greek Yogurt Chicken Salad, Cucumber Onion Salad and Pasta Salad With Asparagus are other great examples of this.
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Ingredients:
Eggs: our main ingredient and star of the show!
Veggies: minced red onion and celery add a little crunch to this egg salad.
Dill: adds nice, fresh flavor.
Nonfat Greek yogurt: instead of mayo! Greek yogurt makes this salad lower in fat content and calories. I like using 0% fat yogurt but any percentage will work fine as long as it's plain flavored.
Dijon mustard: I like a nice, hearty whole grain option.
Spices: salt, pepper, garlic powder and smoked paprika. Regular paprika can be used as a substitute but smoked is EXTRA tasty. I highly recommend adding this spice to your cabinet if you don't already have it on hand.
How to make egg salad with Greek yogurt:
Keep scrolling to find the full recipe card with measurements/quantities. We'll start here with a quick overview:
- Start by hard boiling your eggs.
- Mince red onion and celery. Chop dill.
- Measure Greek yogurt, mustard and spices into a large mixing bowl and whisk together until well combined. Stir in minced celery, red onion and dill.
- Peel and dice your hard boiled eggs and gently stir them into all other ingredients.
- Cover and chill in the refrigerator, then enjoy!
Step by step photos:
How to hard boil eggs:
It's so easy! Simply place eggs in a large pot of cold water on the stove top and turn heat to high. Allow the water to come to a rolling boil and then immediately remove from heat and cover. Set a timer for 18 minutes. Drain eggs and place them in a cold ice water bath to stop the cooking process. Dry and place unpeeled eggs back in their carton or in an airtight container. Store in the refrigerator for about a week or peel and use immediately!
Frequently asked questions:
Store your egg salad in an airtight food storage container in the refrigerator. It should stay good for 3-5 days!
I like to eat my egg salad alongside grilled chicken, steak or salmon. It's a great side for a cookout or barbeque with hotdogs and hamburgers. Also, egg salad is often served at Easter dinner as an accompaniment to baked ham. Egg salad is also delicious on it's own. It can be used to make delicious sandwiches and wraps!
It will depend on ingredients used. This particular egg salad recipe has 2.2 nets carbs in each serving which is 1/10th of the recipe (approximately 110 grams, 4oz or a quarter cup).
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More summer salads:
- Fresh Fruit Salad With Whipped Cream
- Watermelon Feta & Mint Salad
- Burrata Caprese Salad
- Simple Garden Salad Recipe
Egg Salad With Greek Yogurt
Ingredients
- 12 large eggs
- ⅓ cup red onion *minced *about ⅓ small onion
- ½ cup celery *minced *about 2 large stalks
- 1 tablespoon chopped dill
- 1 & ⅓ cups 0% fat Greek yogurt
- 2 tablespoons Dijon mustard *coarse ground
- ¾ teaspoon pepper *fresh ground is tastiest in my opinion!
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika *see note below
Recipe notes:
Smoked paprika: regular paprika will also work but I LOVE using smoked paprika in this recipe. It adds more depth and flavor!Instructions
- Place your eggs in a large pot of cold water on the stovetop and turn heat to high. Allow water to come to a rolling boil and immediately remove it from heat. Cover and allow eggs to sit in the hot water for 18 minutes.12 large eggs
- While your eggs cook, mince onion and celery. Chop dill.⅓ cup red onion, ½ cup celery, 1 tablespoon chopped dill
- Measure Greek yogurt, mustard and spices into a large mixing bowl and whisk until smooth. Stir in your minced onion, celery and chopped dill.1 & ⅓ cups 0% fat Greek yogurt, 2 tablespoons Dijon mustard, ¾ teaspoon pepper, ¾ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
- Remove eggs from hot water and place them in a cold water bath to stop the cooking process. Allow them to sit in the cold water for about 10 minutes.
- Peel and dice your hard boiled eggs and gently stir them into all other ingredients.
- You can enjoy your egg salad immediately - I personally prefer to chill mine for 30 minutes first. You can eat egg salad on it's own, on a piece of toast, in a sandwich or wrap, or on a boat of romaine lettuce. The options are endless!
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