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This lighter egg salad uses Greek yogurt and a little mayo for a creamy bite and plenty of tang. It's packed with protein and loaded with fresh herbs for a bright kick. You can whip it up in twenty minutes, so it's super handy for a quick meal.
I started making this when I wanted to eat lighter lunches in spring. Now I just keep mixing it up for how simple and tasty it is—especially wrapped in crunchy lettuce or stuffed in whole wheat wraps. Even the kids keep asking for it.
Effortless Ingredients
- Salt and black pepper: make all the flavors stand out Fresh cracked pepper is best for that little punch
- Fresh lemon juice: brightens everything up with a little zip Roll your lemon on the counter to squeeze out extra juice
- Fresh dill or parsley: brings a big herbal lift Grab fresh, not dried, if you want that just-picked flavor
- Fresh chives or green onions: mild onion vibe and a fresh crunch Snip what you need with clean scissors
- Dijon mustard: adds some heat and depth Creamy Dijon melts in the best
- Mayonnaise: this keeps it classic and smooth Real mayo is worth it for a silkier salad
- Plain Greek yogurt: lowers the fat and gives some tang Use either full-fat or low-fat for a good texture
- Large eggs: the base here You want uncracked, clean shells for the best results
Simple Step-by-Step
- Taste and Serve:
- Try the finished mix one more time and sprinkle in any last salt or pepper you like. Spoon it onto bread, in a wrap, or tucked into lettuce leaves. Chill it for a bit if you want.
- Combine it All:
- Gently fold the chopped eggs plus your chopped herbs into the creamy dressing bowl. Stir just enough to coat, but don’t smash those eggs too much.
- Mix the Dressing:
- Whisk together Greek yogurt, mayo, mustard, lemon juice, salt, and pepper in your mixing bowl. Taste and tweak seasoning if you need.
- Chop and Prep:
- Peel the eggs gently, then slice them into chunks. Keep a bit of texture for the best mouthfeel.
- Cook and Cool the Eggs:
- Pop eggs in a saucepan and cover them with cold water. Crank up the heat 'til they boil, then cover and pull from the burner. Let them sit for ten to twelve minutes. Dunk the eggs in icy water so they peel super easy and stop cooking.
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Handy Storage Tips
Spoon egg salad into a sealed container and keep it chilled for up to three days. Lay plastic wrap or parchment paper right on the surface so it doesn’t dry out. Stir things up before you serve leftovers.
Ingredient Swaps
If you want no mayo at all, just use Greek yogurt. For crunch, toss in some diced pickles or celery. Swap in fresh tarragon or basil for a flavor remix if you’re out of dill. Doesn’t matter if you use green onions instead of chives—still tasty.
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Tasty Ways to Serve
This salad works piled on warm toast or rolled in crisp lettuce cups. Try adding sliced radishes or a dusting of smoked paprika for some zip. My family loves stuffing it in pita pockets for easy school lunches.
Frequently Asked Questions
- → Why is this version better for you than old-school egg salads?
Swapping in Greek yogurt for most of the mayo means you’ll get less fat, lots more protein, and it stays just as creamy as the original.
- → Can I make this ahead?
You sure can. Chill the salad in a lidded container for up to three days. It’s perfect for planning a few lunches at once.
- → What's the trick to great boiled eggs?
Cover the eggs with water, bring it up to boiling, then take off the heat, pop the lid on, and give them about 10–12 minutes. Dunk in ice water after for easy peeling.
- → How else can I serve it?
Spoon it into lettuce leaves, roll it in whole wheat wraps, or just enjoy as a quick salad.
- → What greens taste best inside?
Dill, parsley, chives, or green onions all pop with flavor. Really, any soft fresh herby green will work here.
- → Got a dairy-free swap for Greek yogurt?
Just go with your favorite non-dairy yogurt. Check the flavor and tweak the seasonings to get it just right.