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A plate with a slice of bread topped with healthy egg salad.
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4.94 from 33 votes

Healthy Egg Salad

This healthy egg salad is made with Greek yogurt instead of mayo. It’s lighter in calories, but still packed with flavor. Perfect served with crackers or as a sandwich.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: healthy egg salad
Servings: 3
Author: Brittany Mullins

Ingredients

  • 6 hard boiled eggs grated or finely chopped
  • ¼ cup plain Greek yogurt
  • 1 Tablespoon dijon mustard
  • ½ Tablespoon chives chopped
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon fine sea salt
  • 1-2 Tablespoons fresh chopped parsley or dill for garnish
  • lettuce leaves bread or crackers, for serving

Instructions

  • If you haven't already, cook your eggs by placing eggs in a large saucepan and covering with water by at least 1 inch. Bring water to a rolling boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.
    Six eggs in a saucepan. Water is being poured onto the eggs.
  • Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
    Removing a hard boiled egg from an ice bath with a spoon.
  • Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket).
    Peeling a hardboiled egg to remove the shell.
  • Once eggs are cool, chop them up and add them to a large mixing bowl with the Greek yogurt, dijon mustard, chives, pepper and salt.
    Hard boiled egg pieces, greek yogurt, dijon mustard, chives, pepper and salt in a mixing bowl.
  • Top with fresh herbs if desired and serve.
    Healthy egg salad in a bowl. A spoon rests in the bowl.
  • Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days.

Nutrition

Serving: 1/3 recipe | Calories: 180kcal | Carbohydrates: 3g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 427mg | Sodium: 325mg | Potassium: 141mg | Sugar: 2g