Creamy Egg Salad with Greek Yogurt
Nutrition Snapshot
I’ve never been a fan of mayo, but I love egg salad. For years, I searched for a way to make it just as creamy and satisfying without that heavy mayo taste. Then I tried Greek yogurt—and I’ve never looked back. Now, I make this high protein Greek Yogurt Egg Salad at least once a week, especially on days when I don’t have eggs for breakfast. It’s quick, simple, and packs in even more protein than the classic version.
Back when I owned my gym, members constantly asked me for easy, high protein meal ideas. Egg salad was always one of my go-to suggestions. It’s protein-packed, budget friendly, and easy to prep in advance. The only downside? Most recipes rely on mayo, and I knew I wasn’t the only one who didn’t love it. I experimented with different mayo alternatives, and Greek yogurt was by far the best swap. It keeps the egg salad ultra creamy, adds a boost of protein, and gives it a light, tangy flavor that makes it even better than the original.
If you’ve got hard-boiled eggs ready to go, this recipe comes together in minutes, perfect for a quick, high protein lunch or snack.
If you’re looking for more high protein ways to enjoy eggs, you’ll love my High Protein Omelette, it’s quick, easy, and packed with flavor. And if you’re into meal prepping, my High Protein Egg Bites are perfect for grab-and-go breakfasts or snacks. Eggs are one of my favorite protein sources, and there are so many ways to make them fit into your routine!
Ingredients and substitutions
- Eggs – use large eggs that are hard boiled
- Greek yogurt – I like to use full fat greek yogurt for the best texture. I find that the fat free is a little too tangy. You could swap this with blended cottage cheese if you don’t have greek yogurt.
- Dijon mustard – the mustard gives it a kick and reminds me of deviled eggs (my favorite)
- Fresh dill – if you haven’t tried fresh dill in your egg salad, you are missing out. It adds a punch of fresh flavor and it’s just so heavenly. If you don’t have fresh dill, try fresh chives or use dried dill.
- Celery – for crunch, having crunch in your salad is so important. Radishes or even red onion are a great swap!
- Green onion or red onion – for that hint of onion without overpowering the salad.
Step by step instructions
Slice the hard boiled eggs. Finely chop the celery, fresh dill and green onion. Add all the ingredients in a bowl. Stir well until fully combined. Serve immediately.
Sam’s Success Tips
A few things I’ve learned after making this egg salad so many times: Steam your eggs instead of boiling them, the shells practically slide right off, which makes peeling so much easier. If you haven’t tried steaming hard-boiled eggs yet, trust me, it’s a game-changer.
Also, don’t skip the crunch! Adding something like celery keeps the texture balanced so the salad isn’t too mushy. And if you love dill as much as I do, but don’t have fresh on hand, dried dill works too.
Need to make a big batch? This recipe doubles or even triples easily, so you can prep it ahead for a few days or serve a crowd. And when it comes to chopping the eggs, an egg slicer gives the best presentation, but if you don’t have one, a potato masher or a knife and cutting board works too.
Ways to switch it up
Egg salad is one of those recipes that you can easily tweak to keep things interesting. Here are a few fun variations to try:
- Make it spicy – Add fresh or pickled jalapeños, crushed red pepper flakes, or a squeeze of sriracha for a kick.
- Make it tangy – It might sound unusual, but stirring in a little sauerkraut adds a fun, tangy twist.
- Dill it up – Love dill? Go all in by adding chopped pickles for even more flavor.
- Give it some color – A sprinkle of paprika gives the salad that classic deviled egg vibe.
- Make it more filling – Stir in a can of drained chickpeas to add texture and extra plant-based protein.
- Boost the protein even more – Mix in cottage cheese for extra creaminess and a bigger protein boost.
- Add some crunch & healthy fats – Try a handful of chopped almonds or walnuts for a little crunch and a dose of healthy fats.
- Brighten it up – A squeeze of fresh lemon juice can lighten the flavors and add a fresh touch.
- Go herby – If you love fresh herbs, chopped chives or parsley make a great addition.
Fun ways to serve
Egg salad is super versatile, so don’t limit yourself to just one way to enjoy it! Here are a few ideas for mixing things up:
- As a sandwich: Classic and comforting—serve your egg salad on toasted bread with some fresh lettuce and tomato.
- In a lettuce wrap: One of my personal favorites! It’s low carb, refreshing, and makes a great quick meal.
- With crackers, bell pepper strips, or celery: If you’re looking for my lazy-girl option, I suggest you serve your egg salad in a bowl and enjoy it with your favorite crackers or crunchy veggies.
- As a salad: For a fun twist, serve your egg salad over a bed of lettuce with croutons on top for added crunch.
Easy Greek Yogurt Egg Salad
Ingredients
- 6 large hard boiled eggs
- ⅓ cup full fat greek yogurt
- 1 tablespoon dijon mustard
- ½ teaspoon sea salt
- 2 tablespoons fresh dill, chopped
- 2 medium celery stalks, finely chopped
- 1 medium green onion, chopped
Instructions
- Slice or chop 6 hard boiled eggs and add them to a bowl.
- Finely chop the 2 medium stalks of celery, 2 tablespoons fresh dill and 1 medium green onion. Add it to the bowl with the eggs.
- Add 1/3 cup of greek yogurt, 1 tablespoon dijon mustard and 1/2 teaspoon salt to the bowl with the eggs and veggies. Stir well.
- Serve immediately with crackers, on bread or in lettuce cups.
Notes
- For the best hard boiled eggs, steam them instead of boil them. Add eggs to a steamer basket over simmering water and steam 12 minutes (with the lid on). Plunge eggs in ice water after cooking and peel immediately.
- Don’t skip on crunchy ingredients like celery or red onion.
- If you don’t have fresh dill, use dried. Use between 1 and 2 teaspoons dried dill.
- Double or triple this recipe easily! Be sure to store it in a airtight container for up to 3 days.
- Use an egg slicer for the prettiest presentation. You could also use a potato masher or just a knife to chop the eggs.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Common questions
Can I use a different kind of yogurt?
I recommend greek yogurt because it’s thick and creamy (like mayo) and also packed with protein. If you only have regular yogurt on hand, you can try it, but the texture won’t be exactly the same.
Can I make this dairy free?
Yes, if you prefer a dairy free option, you can use unsweetened coconut yogurt or almond milk yogurt as a substitute. Be sure you are using unsweetened, plain versions of these. Note: the flavor and texture may vary slightly.
Can you make egg salad in advance?
Absolutely! In fact, this recipe is great for meal prep. Store it in an airtight container in the fridge for up to 2-3 days.
