This nutritious Egg Salad recipe is loaded with protein, vibrant flavors, and is healthier by using Greek yogurt instead of mayonnaise! Indulge in this on a sandwich, in a lettuce wrap, with crackers, or directly from the bowl!
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If you’re aiming to meet your protein objectives or you have a surplus of eggs from Easter, this healthy egg salad is your answer! This flavorful egg salad not only offers high protein content but is also made lighter by substituting traditional mayo with Greek yogurt. This leads to a creamy consistency with fewer calories and additional protein! This lighter egg salad is refreshing, zesty, and absolutely delicious! We also love making this during our weekly meal prep!
Reasons To Love This
- Protein-rich – this nutritious egg salad contains over 14 grams of protein per serving while tasting fantastic!
- Simple and quick – once the eggs are cooked, you can whip up this entire recipe in just 5 minutes. It’s perfect for meal prepping!
- Adaptable – this healthy egg salad is easily tailored with various vegetables, healthy fats, and additional protein.
- Perfect for using leftover eggs – one of my go-to recipes post-Easter when we have hard-boiled eggs to use up.
Necessary Ingredients
- hard-boiled eggs – you’ll need 8 large hard-boiled eggs; be sure to check out my fool-proof method for perfectly cooked hard-boiled eggs!
- greek yogurt – this is an excellent protein-rich alternative to mayonnaise that mixes beautifully with the other ingredients.
- dijon mustard – adds a bit of zing to this egg salad.
- lemon juice – freshens up the egg salad and adds a delightful flavor. You could also incorporate some lemon zest.
- relish – provides a touch of sweetness and added flavor. Chopped pickles can be used as a substitute for relish.
- garlic – whether using fresh minced garlic or jarred minced garlic, or even garlic powder, all options work well.
- celery – this ingredient gives the egg salad a satisfying crunch.
- fresh herbs – a mix of fresh chives and dill, with the option to include fresh parsley, green onions, tarragon, basil, or cilantro for varied flavor.
- seasonings – a blend of paprika, salt, and pepper.
Steps to Prepare Healthy Egg Salad
- Prepare the hard-boiled eggs. You’ll appreciate my fool-proof method for making hard-boiled eggs in the Instant Pot. Ensure they are completely cooled before adding to the salad.
- Mix ingredients. After cooling the eggs, peel and chop them, adding them to a sizable mixing bowl. Incorporate the remaining ingredients and mix thoroughly. The yolks will turn creamy as you combine.
- Refrigerate and savor! Cover and chill the egg salad for at least 30 minutes before serving or keep in a sealed airtight container in the fridge until ready.
Helpful Tips, Tricks, and Swaps
- Opt for older eggs – for optimal results, I like using slightly older eggs since they have a higher pH than fresh eggs, which eases the peeling process.
- Increased nutrition – toss in some chopped spinach or arugula for added greens or include creamy avocado for healthy fats.
- Extra crunch – for an additional crunchy factor and flavor, feel free to mix in chopped veggies such as red onion, bell peppers, cucumber, or carrots, and consider adding chopped nuts or seeds.
- Enhanced flavor – add a splash of hot sauce, sriracha, or sprinkle some everything bagel seasoning to intensify flavor or add heat.
- Creamier salad – mix in a tablespoon of olive oil, hummus, creamy cottage cheese, or avocado for an even creamier texture.
Serving Suggestions for Egg Salad
- Alone – enjoy this directly from the bowl with a spoon for a delightful high-protein snack or lunch!
- As a Sandwich – prepare egg salad sandwiches by layering on slices of whole wheat bread with lettuce and tomatoes, or on toast for breakfast.
- Wrap (or lettuce wrap!) – roll the salad in a tortilla or lettuce cups for a fantastic lunch option.
- Leafy green salad – place it on a bed of leafy greens like romaine or spinach for a wholesome salad.
- Dip – serve alongside crackers, chips, or veggies for a tasty snack or appetizer.
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Storing Egg Salad
Leftover egg salad can be kept in a sealed, airtight container in the refrigerator for up to 3-5 days. This dish is great for meal prep! It tastes best when chilled, so let it sit in the fridge for at least an hour before serving.
More Egg-based Recipes
I hope you all enjoy this Healthy Egg Salad recipe! If you love it 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 of your delicious creations!
- Use my fool-proof method for boiling hard-boiled eggs or choose to boil them on the stove (refer to my notes below).
After the hard-boiled eggs are cool, peel and chop them finely. Add the eggs to a mixing bowl along with the rest of the ingredients, mixing thoroughly. The yolks will turn creamy as you stir.
Cover and refrigerate the egg salad for at least 30 minutes before serving or keep in a sealed airtight container until you’re ready to enjoy.
*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 around 10-12 minutes. Immediately transfer the eggs to a bowl of ice water or run under cold water for 5-10 minutes for easier peeling.
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 calculated automatically and should be regarded as an approximation.