Healthy Egg Salad with Greek Yogurt

Over the past handful of months, I have been loving egg salad. I’m not sure what came over me as it’s not something I usually gravitate towards, but I’ve been making a batch every few weeks for an easy lunch. After a few iterations and combines, this healthy egg salad version has become my go-to.

It’s light and refreshing, has some tang to it, and is so delicious. And it’s not doused in mayo and lightly dressed with greek yogurt (although you can add more or less if you like).

Prep it at the beginning of the week for an easy and protein-packed and gluten-free option to have on hand for busy days.

Is egg salad healthy?

Egg salad can be a healthy addition to any diet. Eggs have protein and fat which are going to help fill you up and keep you full. They also are very nutrient dense and contain B vitamins, vitamin A, vitamin D, selenium, iron, folate, and choline. It’s important to note that the yolk is what contains most of the vitamins and minerals too, so don’t skip it!

Store-bought egg salad can be loaded with a lot of fat due to the amount of mayo used, which can add calories easily. Using greek yogurt will reduce the number of calories and fat and also add more protein.

When making it at home, you have full control over what ingredients you are using.

Ingredients

• hard-boiled eggs
• greek yogurt
• dijon mustard
• green onions
• dill pickles
• pickle juice
• fresh dill
• salt and pepper – don’t skimp on the salt and it helps the flavors shine!

How to make egg salad

1. Prep your eggs. If needed make hard-boiled eggs. Once cooled, peel and roughly chop into bite-size pieces.
2. Make the egg salad. Add greek yogurt, mustard, pickle juice, salt, and pepper to a medium bowl and mix well to combine. Add in your chopped eggs, green onions, pickles, and dill, and stir until incorporated with the yogurt mixture. Adjust according to taste.
3. Enjoy! Serve in a sandwich, salad, or however you like!

How to make hard-boiled eggs

There are a few different ways to make hard-boiled eggs depending on what kitchen appliances you have.

1. stovetop – add water to a small pot or saucepan and bring them to a boil. Add eggs and cook for 6 and a half to 7 minutes, making sure the water remains at a rapid simmer. 
2. air fryer – add eggs to the basket of your air fryer and cook for 15 minutes at 250 degrees. This is my preferred method as it’s so easy! It also leaves the yolk just a touch jammy which I love when mixed with the rest of the ingredients.
3. instant pot – add enough water to cover the bottom of your instant pot, about an inch. Add your trivet or steamer basket and place eggs in it. Cook on high pressure for 5 minutes and let the pressure naturally release for 5 minutes. See more details here.

Once the eggs are done, carefully remove them and place them in an ice bath (a bowl filled with ice and cold water) for 2-3 minutes.

How to serve

• sandwiches, lettuce wraps, or on top of toast
• salad – add it on top of some greens, your favorite veggies, and avocado for an easy-on-the-go meal or for meal prep
• with crackers, chips, or veggies

How long does egg salad last

Egg salad will last 4-5 days in the fridge in a tightly sealed glass container. Make sure to give it a good mix before eating each time as it can get a little watery the longer it sits. But as it sits, the flavors come together more!

Storage

• refrigerator – store leftovers in the fridge in an airtight container for up to 4-5 days. You will need to give it a good mix after storing it as it could get a little watery.
• freeze – I wouldn’t recommend freezing this recipe due to greek yogurt used.

More healthy meal prep salads

• healthy chicken salad
• no mayo tuna salad 
• buffalo chicken pasta salad
• chicken cabbage salad
• cranberry pecan chicken salad

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!