This nutritious Egg Salad recipe is loaded with protein, vibrant flavors, and enhanced with Greek yogurt instead of mayonnaise! Enjoy it in a sandwich, wrapped in lettuce, with crackers, or straight from the bowl!
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If you’re looking to boost your protein intake or have plenty of leftover eggs from Easter, this healthy egg salad is the answer! This tasty egg salad is not only high in protein but also healthier because it replaces traditional mayonnaise with Greek yogurt, resulting in a creamy texture with fewer calories and added protein! This lighter egg salad is refreshing, tangy, and absolutely delightful! We often prepare it in batches during the week!
Reasons to Love This
- High in protein – this nutritious egg salad boasts over 14 grams of protein per serving and tastes amazing!
- Quick and easy – after cooking the eggs, the entire dish comes together in just 5 minutes. It’s also perfect for meal prep!
- Versatile – this nutritious egg salad can easily be adapted with various vegetables, healthy fats, and proteins.
- Perfect for leftover eggs – one of my go-to recipes for using up hard-boiled eggs after Easter.
Ingredients Needed
- hard-boiled eggs – you will need 8 large hard-boiled eggs; be sure to check out my fool-proof method for achieving perfectly boiled eggs every time!
- greek yogurt – a fantastic, protein-rich alternative to mayonnaise that tastes great when combined with the other ingredients.
- dijon mustard – provides a kick to this egg salad.
- lemon juice – brightens the flavor of the egg salad and brings a refreshing zest. You can also include a bit of lemon zest.
- relish – adds slight sweetness and extra flavor. Chopped pickles can be substituted for relish.
- garlic – use either fresh chopped garlic or minced garlic from a jar; garlic powder is also a suitable alternative.
- celery – adds a delightful crunch to the egg salad.
- fresh herbs – a mix of fresh chives and dill. You can also include fresh parsley, green onions, tarragon, basil, or cilantro for varied flavors.
- seasonings – a blend of paprika, salt, and pepper.
Steps to Prepare Healthy Egg Salad
- Prepare the hard-boiled eggs. You will appreciate my fool-proof method of making hard-boiled eggs right in the Instant Pot. Ensure they cool completely before incorporating them into the salad.
- Mix the ingredients. After the eggs have cooled, peel and chop them, then place them in a large mixing bowl. Add the remaining ingredients and mix thoroughly. The yolks will achieve a creamy consistency as you stir.
- 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 serve.
Suggestions, Tricks and Alternatives
- Choose older eggs – for optimal results, I prefer using slightly older eggs, as they have a higher pH than fresh ones. This helps ease the peeling process.
- Enhance nutrition – add some chopped spinach or arugula for extra greens, or mix in creamy avocado for healthy fats.
- Add crunch – for added texture and flavor, incorporate chopped veggies such as red onion, bell peppers, cucumber, or carrots, and consider adding chopped nuts or seeds.
- Boost flavor – include a splash of hot sauce, sriracha, or sprinkle some everything bagel seasoning for additional flavor or heat.
- Make it creamier – you can blend in a tablespoon of olive oil, hummus, creamy cottage cheese, or avocado to create a richer egg salad.
Serving Suggestions for Egg Salad
- By itself – enjoy it with a spoon directly from the bowl for a delightful high-protein snack or meal!
- As a sandwich – prepare egg salad sandwiches by layering the filling on whole grain bread with lettuce and tomato slices, or on toast for breakfast.
- Wrap it up – roll the salad in a tortilla or lettuce cups for an excellent lunch option.
- On a salad – serve it on a bed of leafy greens like romaine, spinach, or arugula for a wholesome salad.
- As a dip – pair it with crackers, chips, or fresh veggies for a delicious 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 is excellent for meal prep! The egg salad tastes best when cold, so ensure you chill it for at least an hour prior to serving.
Additional Egg Recipes
Hope you enjoy this nutritious Egg Salad recipe! If you love it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and remember to tag me on Instagram using the hashtag #eatyourselfskinny! I adore seeing your tasty recreations!
- Utilize my fool-proof method for preparing hard-boiled eggs, or boil them on the stovetop (refer to my notes below).
Once the hard-boiled eggs have cooled, peel and finely chop them. Place the eggs in a large bowl along with the remaining ingredients, mixing thoroughly. The yolks will turn creamy as you combine.
Cover and refrigerate the egg salad for at least 30 minutes before serving or store in a sealed airtight container in the fridge until ready to enjoy.
*To prepare hard-boiled eggs on the stovetop, place eggs in a large saucepan and cover with cool water by an inch. Bring water to a boil over medium-high heat. Once it reaches a rolling boil, allow it to boil for about 1 minute, then cover and remove from heat. Let the eggs sit in hot water for approximately 10-12 minutes. Move the eggs to a bowl of ice water or place them under cold water for 5-10 minutes to cool. This facilitates 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 automatically calculated, so should only be used as an approximation.