There’s something comforting about a simple egg salad, but this version swaps mayo for Greek yogurt, making it creamy yet lighter.
It’s fresh, tangy, and packed with texture from crisp celery.
Why You’ll Love This Recipe
It’s healthier with Greek yogurt instead of mayonnaise.
The lemon zest adds brightness while Dijon mustard brings a gentle tang.
It’s versatile—serve in sandwiches, wraps, or as a dip.
The whole recipe takes less than 20 minutes.
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs give the base protein and richness.
Greek yogurt makes the salad creamy while keeping it light.
Dijon mustard and lemon peel add tang and zest.
Celery brings crunch and freshness.
Parsley brightens the flavor with a touch of herbs.
Pro Tips Before You Start
Use cold, fully set hard-boiled eggs for easier chopping.
Grate the lemon peel finely to avoid bitterness.
Chill the salad before serving for best flavor.
If you like chunkier texture, chop the eggs into larger pieces.
How to Make Egg Salad with Greek Yogurt
Step 1 – Prepare the eggs
Peel the hard-boiled eggs and roughly chop them. Set aside.
Step 2 – Make the dressing
In a large bowl, whisk Greek yogurt, Dijon mustard, lemon peel, salt, and pepper until smooth.
Step 3 – Combine the salad
Add chopped eggs, celery, and parsley to the dressing. Stir gently to coat.
Step 4 – Serve
Enjoy in sandwiches, lettuce wraps, or as a dip with crackers.
What to Serve Them With
Serve on toasted bread or croissants for a hearty sandwich.
Pair with fresh lettuce cups for a low-carb option.
Enjoy with crackers or pita chips as a dip.
Add as a topping on green salads for extra protein.
Variations / Substitutions
Swap Greek yogurt with mayonnaise or sour cream.
Add diced pickles or relish for tang.
Use green onions instead of parsley.
Mix in avocado for extra creaminess.
Storage & Leftovers
Keep in an airtight container in the fridge for up to 3 days.
Stir gently before serving if liquid separates.
Do not freeze—eggs and yogurt lose texture when thawed.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it first so the salad doesn’t get watery.
How can I make this salad more filling?
Add chickpeas, avocado, or serve on whole-grain bread.
Can I prepare the eggs in advance?
Yes, boil and refrigerate them up to 3 days before making.
What’s the best way to prevent watery egg salad?
Use thick Greek yogurt and avoid overmixing.
Can I make it spicy?
Yes, add cayenne pepper, sriracha, or hot paprika.
How do I keep it from turning bland?
Adjust salt and add extra lemon zest or Dijon for brightness.
Can I use egg whites only?
Yes, it reduces fat but still keeps the salad tasty.
How do I avoid overcooking eggs?
Simmer for 10–12 minutes, then cool in ice water.
Is this salad suitable for meal prep?
Yes, it lasts well in the fridge for 2–3 days.
Can I add other veggies?
Absolutely—try bell peppers, cucumbers, or radishes.
Final Thoughts
This egg salad made with Greek yogurt is creamy, fresh, and satisfying without being heavy.
It’s quick to prepare, versatile, and a perfect make-ahead lunch or snack.
