There’s something so refreshing about a creamy egg salad that’s both light and flavorful.
This egg salad with yogurt swaps out mayo for Greek yogurt, giving you a tangy, protein-packed version that’s just as satisfying.
It’s simple, wholesome, and perfect for sandwiches, wraps, or a quick lunch on greens.
Why You’ll Love This Recipe
This egg salad is lighter than traditional versions thanks to Greek yogurt.
The Dijon mustard and lemon juice add a bright tang that balances the richness of the eggs.
It’s versatile—enjoy it in a sandwich, on crackers, or even as a dip.
The recipe is quick to prepare, and the flavor improves after chilling.
What You’ll Need (Ingredient Highlights)
Eggs bring protein and a soft, creamy texture when chopped.
Greek yogurt adds tang, creaminess, and a lighter twist compared to mayo.
Dijon mustard gives depth and a slight kick.
Lemon juice keeps the salad bright and fresh.
Fresh chives add a mild onion flavor that complements the eggs.
Optional mix-ins like celery, peppers, or dill enhance flavor and crunch.
Pro Tips Before You Start
Use slightly older eggs for easier peeling.
Chill the salad before serving to let flavors meld together.
Mash the eggs if you prefer a creamier spread, or chop for texture.
Opt for full-fat Greek yogurt for a richer, creamier result.
How to Make Egg Salad with Yogurt
Step 1 – Boil the eggs
Place eggs in a pot, cover with cold water, and bring to a boil.
Cover, remove from heat, and let sit for 12 minutes.
Transfer to an ice bath, then peel.
Step 2 – Make the yogurt mixture
In a bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
Step 3 – Combine everything
Chop the eggs into pieces and fold them into the yogurt mixture with chives and any optional add-ons.
Mix gently.
Step 4 – Chill and serve
Cover and refrigerate for 30 minutes before serving.
Adjust seasoning as needed.
What to Serve Them With
Serve on toasted bread for a classic sandwich.
Spoon onto a bed of mixed greens for a light lunch.
Pair with crackers or pita chips for a quick snack.
Variations / Substitutions
Swap chives for green onions or dill.
Add avocado for creaminess and extra nutrition.
Mix in diced pickles for tangy crunch.
Storage & Leftovers
Keep egg salad in an airtight container in the fridge for up to 3 days.
Stir before serving to refresh texture and flavor.
FAQs
Can I make this egg salad ahead of time?
Yes, it tastes even better after a few hours in the fridge as the flavors meld.
Can I use mayo instead of yogurt?
Yes, but Greek yogurt keeps it lighter, tangier, and higher in protein.
How can I make it spicier?
Add cayenne, hot sauce, or diced jalapeños for a kick.
Do I have to use Dijon mustard?
No, you can substitute yellow mustard or spicy brown mustard.
What’s the best way to chop eggs?
Use an egg slicer for neat slices or a fork for a chunkier texture.
Can I freeze egg salad?
No, freezing changes the texture. It’s best enjoyed fresh or within 3 days.
Is this egg salad healthy?
Yes, using Greek yogurt lowers fat and boosts protein compared to mayo-based versions.
Can I make it dairy-free?
Yes, replace Greek yogurt with a dairy-free yogurt alternative.
What can I serve egg salad with besides bread?
Try lettuce wraps, whole-grain crackers, or stuffed into pita pockets.
How do I prevent the salad from getting watery?
Drain any excess liquid from yogurt and mix gently right before serving.
Final Thoughts
This egg salad with yogurt is creamy, flavorful, and refreshing.
It’s perfect for quick meals, meal prep, or a light bite any time of the day.
Once you try it, you may never go back to the mayo version again.