This nutritious Egg Salad recipe is loaded with protein, vibrant flavors, and made lighter with Greek yogurt instead of mayonnaise! Enjoy it on a sandwich, in a lettuce wrap, with crackers, or straight from the bowl!
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If you’re looking to meet your protein goals or have a surplus of eggs from Easter, this wholesome egg salad is the solution! Not only is this protein-rich egg salad bursting with flavor, but it also benefits from a healthier twist by replacing traditional mayonnaise with Greek yogurt. This addition lends a creamy texture while cutting calories and boosting protein! This light, tangy egg salad is delicious, and it’s perfect for meal prep throughout the week!
Reasons to Love This
- High in Protein – this nutritious egg salad has over 14 grams of protein per serving and is absolutely tasty!
- Fast and Simple – after cooking the eggs, this entire dish comes together in merely 5 minutes. It’s also perfect for meal prepping!
- Adaptable – this healthy egg salad can be easily tailored with various vegetables, healthy fats, and proteins.
- Great for Leftover Eggs – it’s one of my go-to recipes for using up hard-boiled eggs post-Easter.
Ingredients You’ll Require
- hard-boiled eggs – you’ll need 8 large hard-boiled eggs. Be sure to check out my fool-proof technique for achieving perfect hard-boiled eggs every time!
- greek yogurt – this is an excellent protein-rich alternative to mayonnaise that blends beautifully with the other ingredients.
- dijon mustard – adds a delightful kick to this egg salad.
- lemon juice – brightens the egg salad and imparts a wonderful fresh taste. You may also include a bit of lemon zest.
- relish – contributes a hint of sweetness and additional flavor. Chopped pickles can also substitute for relish.
- garlic – either fresh chopped garlic or minced garlic from a jar can be used. Garlic powder is also a viable option.
- celery – introduces a nice crunch to the egg salad.
- fresh herbs – a mix of fresh chives and dill. You could also add parsley, green onions, tarragon, basil, or cilantro for varied flavors.
- seasonings – includes a mix of paprika, salt, and pepper.
Steps to Create Healthy Egg Salad
- Cook the hard-boiled eggs. Try my fool-proof method for hard-boiled eggs in the Instant Pot. Ensure they cool completely before adding to the salad.
- Mix ingredients. Once the eggs are cooled, peel and dice them before placing them in a large mixing bowl. Incorporate the remaining ingredients and stir well. The yolks will turn creamy as you mix.
- Refrigerate and enjoy! Cover and chill the egg salad for at least 30 minutes before serving or store it in a sealed airtight container in the fridge until you’re ready to enjoy it.
Advice, Tips, and Alternatives
- Opt for older eggs – for optimal results, I prefer using slightly older eggs as they have a higher pH, making peeling easier.
- Boost Nutrition – add some chopped spinach or arugula for extra greens or mix in creamy avocado for healthy fats.
- For Extra Crunch – feel free to incorporate chopped veggies such as red onion, bell peppers, cucumber, or carrots, and consider adding chopped nuts or seeds.
- Enhance Flavor – a splash of hot sauce, sriracha, or everything bagel seasoning can elevate the taste.
- Creamier Salad – mix in a tablespoon of olive oil, hummus, cottage cheese, or avocado for a creamier texture.
Ways to Serve Egg Salad
- Alone – enjoy this with a spoon right from the bowl for a satisfying high-protein snack or meal!
- Sandwich – prepare egg salad sandwiches with whole wheat bread, including lettuce and tomato, or on toast for breakfast.
- Wrap (or lettuce wrap!) – roll the egg salad in a tortilla or lettuce leaves for an ideal lunch.
- On a Bed of Greens – serve it over leafy greens like romaine, spinach, or arugula for a refreshing salad.
- Dip – accompany it with crackers, chips, or vegetables for a delightful snack or appetizer.
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How to Preserve Egg Salad
Leftover egg salad can be kept in a sealed, airtight container in the refrigerator for up to 3-5 days. It’s perfect for meal prep! This egg salad is best served cold, so remember to chill it for at least an hour prior to serving.
Additional Egg Recipes
I hope you all enjoy this Healthy Egg Salad recipe! If you love it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram with #eatyourselfskinny! I love seeing all your delicious recreations!
- 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.
*To make hard-boiled eggs on the stove, place eggs in a large saucepan and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat. Once at a rolling boil, let it boil for about 1 minute, then cover the pot and remove from heat. Let the eggs sit in hot water for about 10-12 minutes. Immediately transfer the eggs to a bowl of ice water or run eggs under cold water and let them cool for 5-10 minutes. This makes them easier to peel.
Serving: 1/4th of recipe | Calories: 175kcal | Carbohydrates: 4.6g | Protein: 14.1g | Fat: 10.6g | Saturated Fat: 3.3g | Cholesterol: 373mg | Sodium: 333.7mg | Fiber: 0.2g | Sugar: 2.8g
Nutrition information is automatically calculated, so should only be used as an approximation.