There’s something so satisfying about egg salad that’s creamy, tangy, and full of flavor.
This version uses Greek yogurt instead of mayo, making it lighter while still rich and delicious.
It’s quick, healthy, and versatile for sandwiches, wraps, or meal prep.
Why You’ll Love This Recipe
It’s a healthier twist on classic egg salad with Greek yogurt.
The recipe is quick and easy, perfect for busy weekdays.
Packed with protein, it makes a satisfying meal or snack.
The flavor is tangy, creamy, and fresh from green onions.
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs are the base, adding protein and richness.
Plain Greek yogurt replaces mayo for creaminess and a lighter taste.
Dijon mustard adds a sharp, tangy kick.
Dill pickle relish brings a touch of sweetness and crunch.
Green onions add freshness and a mild bite.
Pro Tips Before You Start
Cool eggs fully in an ice bath before peeling for easy shells removal.
Chop eggs into larger or smaller pieces depending on your texture preference.
Taste and adjust seasoning before serving.
For extra creaminess, use a mix of Greek yogurt and a spoonful of mayo.
How to Make Egg Salad with Greek Yogurt
Step 1 – Boil the eggs
Place eggs in a saucepan, cover with water, and bring to a boil.
Cook 10 minutes, then transfer to an ice bath.
Step 2 – Chop the eggs
Peel and chop eggs into bite-sized pieces.
Step 3 – Make the dressing
Mix Greek yogurt, Dijon mustard, relish, salt, and pepper in a bowl.
Step 4 – Combine everything
Fold chopped eggs and green onions into the dressing until coated.
Step 5 – Serve
Enjoy on toast, in wraps, or straight from the bowl.
What to Serve It With
Spread on whole-grain toast for breakfast or lunch.
Scoop into lettuce wraps for a low-carb option.
Serve with crackers or veggie sticks for snacking.
Variations / Substitutions
Add chopped celery for crunch.
Swap Dijon for yellow mustard for a milder taste.
Mix in herbs like dill or parsley for freshness.
Storage & Leftovers
Store in an airtight container in the refrigerator.
Best enjoyed within 3 days for freshness.
FAQs
Can I make this recipe ahead of time?
Yes, it keeps well for up to 3 days in the fridge.
Can I use mayo instead of Greek yogurt?
Absolutely, though it will be richer and higher in fat.
What’s the best way to boil eggs for this recipe?
Simmer for 10 minutes, then place in ice water for easy peeling.
Can I make this egg salad lower in calories?
Use nonfat Greek yogurt and skip the relish if preferred.
How do I keep egg salad from getting watery?
Drain relish well and don’t overmix the yogurt.
Can I add other mix-ins?
Yes, try celery, avocado, or fresh herbs.
What type of mustard works best?
Dijon adds tang, but yellow or spicy brown also work.
Can I serve it warm?
It’s best served chilled, but you can eat it slightly warm.
Is this recipe kid-friendly?
Yes, just adjust mustard and seasoning to taste.
Can I use farm-fresh eggs?
Of course, but note they may be a bit harder to peel.
Final Thoughts
This Greek yogurt egg salad is a healthy, protein-packed twist on a classic.
It’s creamy, tangy, and perfect for sandwiches, wraps, or quick snacks.
Once you try it, you’ll never go back to plain mayo egg salad again.
