Clean-Eating Greek Yogurt Egg Salad
Classic creamy egg salad made healthy with protein-rich Greek yogurt.
Ditch the heavy mayo! This healthy egg salad is made with hard-boiled eggs, plain Greek yogurt, Dijon mustard, and fresh dill. Creamy, delicious, and high-protein.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Mixing Bowls
- Wire Whisk
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
2
servings
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4 large hard-boiled eggs, diced
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⅓ cup plain Greek yogurt
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1 tsp dijon mustard
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1 tbsp fresh dill, chopped
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1 tbsp lemon juice
Step-by-Step Instructions
Make the Dressing
In a medium bowl, whisk together the plain Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill, salt, and pepper until smooth and creamy.
Fold in Eggs
Add the diced hard-boiled eggs to the bowl. Use a spoon to gently fold the eggs into the dressing until well coated.
Serve
Serve immediately inside lettuce cups, as a sandwich on toasted whole wheat bread, or eat directly. Store cold.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.