Egg Salad with Greek Yogurt

Creamy, tangy, and flavorful, this egg salad with Greek yogurt is going to be your new go-to high-protein, healthy lunch recipe! Perfect in a sandwich or pita bread, over a bed of greens, on its own, or with crackers, this high-protein egg salad is a versatile recipe you can meal prep for an easy lunch throughout the week.

This healthy egg salad recipe is a lightened-up version of the classic egg salad recipe. I love how the simple swap of mayonnaise for Greek yogurt bumps up the protein without compromising on the flavor. You won’t even notice the difference!

 

Why You’ll Love This Recipe

• The main ingredients for this egg salad are hard-boiled eggs and plain full-fat Greek yogurt, which are both amazing sources of protein that help to keep you full. (source & source)
• It’s super easy to make! I usually make air fryer hard boiled eggs or instant pot eggs in batches for the fridge to snack on so I usually don’t even have to cook to make this egg salad.
• This makes for the perfect on-the-go meal and is always a hit for gatherings like picnics! I usually pack it up with an ice pack, and it’s travel-friendly!

Ingredients You’ll Need

• hard boiled eggs — there are so many ways to make hard boiled eggs. I have a post here on four different ways to make hard boiled eggs!
• Greek yogurt — you can use low-fat or full-fat Greek yogurt, but I prefer full-fat. While regular yogurt is great, this recipe uses Greek yogurt as it is thicker, tangier, and more protein-rich than regular yogurt. It’s also higher in protein and lower in sugar.
• red onion — red onions add a little crunch to the texture that pairs wonderfully with the creamy eggs.
• Dijon mustard — this adds a nice tangy flavor to the egg salad along with the Greek yogurt.
• salt & pepper
• paprika — I use sweet paprika, and I also add extra at the end as a garnish.
• chives — I love the pop of color chives add. I also like the mild onion flavor they add to the egg salad.

How to Make Egg Salad with Greek Yogurt

• Chop the hard boiled eggs and add to a bowl.
• Add the Greek yogurt, red onion, Dijon mustard, salt and pepper, paprika, and chives.
• Combine well and garnish with a little extra paprika and chives if desired.

Recipe Tips and Notes

• I personally think egg salad tastes better when it has 10 to 15 minutes to chill in the fridge. If you have the time, I recommend doing so before serving.
• You might see some separation due to the Greek yogurt, but not to worry. You can give it a mix!

Recipe Variations

• This recipe is around 11 grams of protein per serving, but you can easily add more protein to this meal by serving it alongside another source of protein, like chopped grilled chicken, or by adding more eggs and Greek yogurt.
• Add a spoonful of pesto to the egg salad.
• Add celery, dill pickle relish, or any other odds and ends you might have in your fridge.
• Add another herb, such as dill, basil, or parsley.
• Add some heat by mixing in sriracha or your hot sauce of choice.
• Add some lemon zest to add a bright and refreshing citrusy flavor.
• Add a few pinches of curry powder.

Make Ahead Tips

• Meal prep: store egg salad in an airtight container for up to 4 days in the fridge. When taking this out and I don’t have access to a fridge, I pack it with an ice pack for lunch.
• Freezer: I don’t recommend freezing egg salad.

More Easy Egg Recipes to Try

• Scrambled Eggs with Cottage Cheese
• Japanese Egg Salad Sandwich
• Spam and Eggs
• Naan Breakfast Pizza

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