This Healthy Egg Salad recipe is packed with protein, fresh flavors and made healthier with Greek yogurt in place of mayo! Enjoy this on a sandwich, lettuce wrap, with crackers or straight from the bowl!
If you are trying to prioritize your protein goals or you simply have tons of eggs leftover from Easter, look no further than my favorite egg salad recipe! Not only is this high protein egg salad packed with flavor, but this recipe is made healthier by swapping out traditional mayo for plain Greek yogurt. This adds a creamy texture with less calories and extra protein! This healthier egg salad is light, tangy and tastes delicious! We love to meal prep this creamy egg salad during the week too!
Why You’ll Love This
- Packed with protein – this healthy egg salad is packed with over 14 grams of protein per serving and tastes delicious!
- Quick and easy – once you cook the eggs, this entire recipe comes together in just 5 minutes. It’s also great for meal prep!
- Customizable – this healthy egg salad is easily customizable with a variety of veggies, healthy fats and protein.
- Great use for leftover eggs – one of my favorite recipes to make after Easter when we need to use up our hard-boiled eggs.
Ingredients You’ll Need
- hard-boiled eggs – you’ll need 8 large hard-boiled eggs and make sure you check out my fool-proof method on making hard boiled eggs that come out perfect every time!
- greek yogurt – I used plain yogurt as a great protein-packed substitute for mayonnaise that tastes delicious once mixed with all these other ingredients. You could also use sour cream.
- dijon mustard – adds some zip to this egg salad.
- lemon juice – this brightens this egg salad right up and adds such a nice fresh flavor to it. You could also add in a little lemon zest.
- relish – adds a bit of sweetness and some extra flavor. You could also use chopped pickles in place of the relish.
- garlic – you can use fresh chopped garlic or minced garlic from the jar. Garlic powder would also work as well.
- celery – fresh celery gives the egg salad a nice crunch.
- fresh herbs – a combination of fresh chives and fresh dill. You could also add fresh parsley, green onion, tarragon, basil or cilantro to this for a different type of flavor.
- seasonings – a combination of paprika, salt and black pepper.
Swap the Greek Yogurt for Cottage Cheese
One of the simplest ways to increase the protein in this healthy egg salad is by swapping out the Greek yogurt for blended cottage cheese! Cottage cheese is naturally high in protein and adds an ultra-creamy texture when blended smooth. Simply add a 1/4 cup cottage cheese to a blender or small food processor and blend until completely smooth. Now you have a delicious cottage cheese egg salad recipe!
How to Make Healthy Egg Salad
- Make the hard-boiled eggs. You’ll love my fool-proof method for making perfect hard-boiled eggs right in the Instant Pot. Make sure they cool completely before adding them to the salad.
- Combine ingredients. Once the eggs have cooled, peel and chop eggs and add the chopped eggs to a large mixing bowl. I love using this egg slicer! Add in the rest of the ingredients and mix well. The yolks will become creamy as you stir.
- Chill and enjoy! Cover and chill the egg salad at least 30 minutes before serving or store in a sealed airtight container in the fridge until ready to serve.
Tips, Tricks and Substitutions
- Use older eggs – for best results, I like to use eggs that are slightly older as older eggs have a higher pH than fresh eggs. This helps loosen the bond between the egg whites and inner shell membrane, making them easier to peel.
- Use an ice bath – this is important when making hard boiled eggs as the cold water stops the cooking process and gives your eggs a perfect yolk.
- More nutrition – throw in some chopped spinach or arugula for some extra greens or mix in some creamy avocado for healthy fats.
- More crunch – for extra crunch and flavor, feel free to add in some chopped veggies like red onion, bell peppers, cucumber or carrots and you could also add in some chopped nuts or seeds.
- Extra flavor – add in a dash of hot sauce, sriracha, red pepper flakes or sprinkle in some everything bagel seasoning for some extra flavor or heat.
- Creamier salad – for a little creaminess, feel free to mix in a tablespoon of olive oil, hummus, creamy cottage cheese or avocado for a creamier egg salad.
How to Serve Egg Salad
There are so many different ways to serve this easy egg salad recipe and it is one of my go-to favorite lunches along with my healthy chicken salad! Here are some ways to serve this:
- All on its own – eat this with a spoon, right out of the bowl, for a delicious high protein snack or lunch!
- Sandwich – make egg salad sandwiches by layering on slices of whole grain bread with some lettuce leaves and tomato slices or on a slice of toast for breakfast.
- Wrap (or lettuce wraps) – roll this up in a tortilla or lettuce cups for the perfect lunch.
- Leafy green salad – top it on a bed of leafy greens like romaine lettuce, spinach leaves or arugula for the ultimate salad.
- Dip – serve it up with some crackers, chips or veggies for a delicious snack or appetizer.
How to Store Egg Salad
Leftover egg salad can be stored in a sealed, airtight container in your refrigerator for up to 3-5 days. We love this for meal prep! This egg salad tastes best cold so make sure to chill the salad for at least an hour before serving.
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More Healthy Egg Recipes
- Healthier Deviled Eggs
- Tuna Avocado Egg Salad
- Cheesy Salsa Egg Muffins
- Egg White Avocado Salad
- Easy Hash Brown Breakfast Casserole
- Sausage and Veggie Egg Casserole
Hope you all enjoy this Healthy Egg Salad recipe! If you love this as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Healthy Egg Salad
Ingredients
- 8 hard-boiled eggs, peeled and finely chopped
- 1/4 cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- 1 Tbsp relish
- 1 clove garlic, minced
- 2 Tbsp celery, finely chopped
- 2 Tbsp fresh chives, chopped
- 1 Tbsp fresh dill, chopped
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Use my fool-proof method for making hard-boiled eggs or you can boil them on the stove (see my notes below).
- Once the hard-boiled eggs have cooled, peel and finely chop them. Add the eggs to a large bowl along with rest of the ingredients, mixing well. The yolks will become creamy as you stir.
- Cover and chill the egg salad at least 30 minutes before serving or store in a sealed airtight container in the fridge until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. I didn’t expect Greek yogurt egg salad to taste so good. The store didn’t have dill so I made it without dill and it was still so good