There’s something so comforting about a creamy egg salad that’s both simple and wholesome.
This version lightens things up by using Greek yogurt for creaminess while keeping the classic flavor you love.
It’s refreshing, tangy, and perfect for quick lunches or meal prep.
Why You’ll Love This Recipe
Greek yogurt makes it lighter and higher in protein than traditional egg salad.
Fresh dill and green onion brighten the flavors and add freshness.
It’s quick to prepare with just a handful of ingredients.
Perfect for sandwiches, wraps, or as a topping for crackers and salads.
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs provide the creamy base and rich flavor.
Greek yogurt adds tang and creaminess while cutting down on mayo.
Fresh dill brings herbal brightness and aroma.
Green onion adds a gentle bite and freshness.
Mayonnaise is optional for those who want extra richness.
Pro Tips Before You Start
Use fully cooled eggs for easier chopping and better texture.
Don’t over-mash—the salad should have a bit of chunkiness.
Adjust yogurt and mayo to your preferred creaminess.
Chill before serving for best flavor blending.
How to Make Egg Salad with Yogurt
Step 1 – Chop the eggs
Peel hard-boiled eggs and chop into bite-sized pieces.
Step 2 – Add remaining ingredients
Place chopped eggs in a bowl.
Add dill, green onion, Greek yogurt, mayonnaise (optional), and salt.
Step 3 – Mix gently
Stir gently until well combined but still textured.
Step 4 – Serve or chill
Enjoy immediately or refrigerate until ready to serve.
What to Serve Them With
Spread on toasted bread for a classic sandwich.
Serve in lettuce wraps for a low-carb option.
Use as a topping for crackers or stuffed into pita bread.
Variations / Substitutions
Add diced celery for extra crunch.
Mix in a bit of mustard for tang.
Use chives instead of green onion for a milder flavor.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Do not freeze, as the texture of eggs and yogurt will change.
Best enjoyed fresh and chilled.
FAQs
Can I make this egg salad ahead of time?
Yes, it stores well in the fridge for up to 3 days.
Can I use only yogurt and skip the mayo?
Yes, it will still be creamy with just yogurt.
What type of yogurt works best?
Plain Greek yogurt, 2% or whole, is ideal.
Can I add mustard to this recipe?
Yes, a little Dijon or yellow mustard adds tang.
Can I use dried dill instead of fresh?
Yes, but fresh dill gives the best flavor. Use less if dried.
How can I make it more filling?
Serve in sandwiches, wraps, or with avocado slices.
What if my egg salad is too thick?
Add a little extra yogurt to loosen the texture.
Can I use sour cream instead of yogurt?
Yes, though it will taste richer and tangier.
How do I prevent watery egg salad?
Use thick yogurt and drain any excess liquid before mixing.
Is this recipe healthy?
Yes, it’s lighter than traditional versions thanks to Greek yogurt.
Final Thoughts
This egg salad with yogurt is a light, refreshing twist on a classic favorite.
It’s quick, versatile, and delicious whether you enjoy it on bread, in wraps, or as a simple snack.
