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Greek yogurt egg salad on large, romaine lettuce leaves.
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5 from 5 votes

Egg Salad With Greek Yogurt

Classic egg salad with a healthy twist! Hardboiled eggs mixed into a dressing made of Greek yogurt, Dijon mustard, herbs and spices. Minced celery and red onion add a little crunch! The perfect make-ahead lunch or side dish for dinner (or a barbeque).
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Lunch, Side Dish
Keyword: Egg Recipes, Egg Salad, Gluten Free, Healthy Egg Salad, Keto Friendly, Keto Recipes
Servings: 10
Calories: 108kcal

Ingredients

  • 12 large eggs
  • 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!

Video

Nutrition

Serving: 1/10th of recipe (about 110 grams, all values are approximate). | Sugar: 1.4g | Fiber: 0.3g | Calories: 108kcal | Fat: 6g | Protein: 10.7g | Carbohydrates: 2.5g