Healthy Egg Salad
Updated May 13, 2026
My Healthy Egg Salad recipe is light, creamy, and great for lunches and meal prep. Made healthy by replacing mayo with Greek yogurt!
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This Healthy Egg Salad is one of my go-to favorite lunches! It’s light, simple to make, and oh-so good! I’ve swapped out the mayo for Greek yogurt in this recipe making for a healthy twist on a classic dish. The Greek yogurt creates a creamy base with a little added tang and protein. The addition of Dijon mustard gives the egg salad a flavor boost, and a hint of lemon zest adds a fresh touch to the mix. Plus, with the fresh celery, you’ve got added crunch for a nice contrast in texture. To sum it up, this light egg salad checks all the boxes!
If you love egg salad but have been avoiding it due to the mayo, this recipe is for you! I’ve maintained the classic element of hard-boiled eggs but amped it up with the addition of fresh parsley that not only brightens up the dish visually but also imparts an earthy flavor. The best part? This egg salad is incredibly versatile. Whether you tuck it into a sandwich, serve it in crisp lettuce cups, toss it into a fresh salad, or use it as a dip, it always delivers on flavor.
Why you’ll love this egg salad With Greek Yogurt
Perfect for Meal Prep: This egg salad keeps well in the refrigerator, making it an excellent option for meal prep. Prepare a batch at the start of the week, and you’ve got a quick, ready-to-go meal at your fingertips.
Portable and Picnic-Friendly: This egg salad is perfect for on-the-go lunches and picnic baskets. It travels well and doesn’t need any special packaging beyond an ice pack.
Kid-Friendly: Kids often love egg salad, and this healthy version is no exception. It’s a great way to sneak in some additional protein and probiotics into their meal.”
Happy Cooking!
– Yumna
Healthy Egg Salad Ingredients
- Eggs: Naturally, eggs are the star of this healthy egg salad. You’ll want to hard boil them (or purchase pre-hard boiled eggs from the store), and you can check out my tips for hard boiling eggs to the right consistency here! Make sure your eggs have been fully cooled and shelled before you begin making the egg salad. I like to give mine an ice bath when I remove them from the pot. It makes shell removal so much easier! Once they’re ready, you’ll chop them coarsely.
- Dressing: To create the dressing that’ll go with your egg salad, whisk together full-fat Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper. I don’t recommend subbing in low-fat yogurt, or you may end up with a watery dressing. Make sure to wash your lemon thoroughly before zesting! And try not to use a different mustard in place of Dijon. The kick really helps flavor this salad!
- Mix-Ins: When your dressing is fully combined, you’ll stir it in with your chopped eggs, just before adding chopped celery and chopped fresh parsley. Make sure to wash your celery thoroughly, and chop it into bite-sized pieces so it’ll incorporate naturally into the salad. If you don’t like the taste of celery, you can dry a different crunchy veggie like cucumber or fennel! If prefer to use yellow mustard, that’s totally fine (you’ll just be missing some of that Dijon kick), and if you can’t get your hands on fresh parsley, use 1 teaspoon for every tablespoon of fresh.
How to Make Healthy Egg Salad
Healthy Egg Salad Recipe
Video
Ingredients
- 6 hard boiled eggs peeled
- ⅓ cup greek yogurt
- 2 teaspoons dijon mustard
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 celery stalks chopped
- 1 tablespoon chopped parsley
Instructions
- Peel the eggs and roughly chop; set aside.
- In a large bowl, whisk together the Greek yogurt, dijon mustard, lemon zest, salt and pepper. Add the chopped eggs, celery and parsley, and stir to combine with the dressing.
- Serve the egg salad in a sandwich, lettuce cups, salad or even as a dip.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Switch up the protein: While this recipe uses hard-boiled eggs, you can also try it with tofu for a vegan option, or diced, cooked chicken for a different protein punch.
- Boost it with grains: To make this salad even more filling, consider adding some cooked quinoa, farro, or even chickpeas for added texture and nutritional benefits.
Recipe Tips
- Go easy on the stirring. Avoid over-stirring the egg salad to prevent it from turning to mush and looking like baby food. When you add the chopped eggs to the dressing, fold just enough to coat all the ingredients while still keeping the boiled egg salad chunky.
Serving Ideas
- Make a sandwich. Whether open-faced or closed, I like to spread my healthy egg salad on a cottage cheese bagel, a slice of air fryer bread, or a thick slice of sourdough toast.
- Lettuce cups. This option is excellent for anyone currently doing a keto or low-carb diet. Serve the egg salad in large lettuce leaves like Bibb (butter) lettuce or romaine hearts.
- Top a salad. Trying spooning your egg salad over a bed of fresh greens like you would do if it were a Waldorf salad.
Comments
Absolutely loved it! Instead of boiling the eggs I tried another method that I saw on Instagram. I cracked the 6 eggs in a loaf pan and cooked it in a bain marie (water bath) for 30 mins @ 350°F. Tasted exactly the same like boiled eggs and this way you don’t have to peel all the eggs.
That’s a great tip! Thank you for sharing. So happy you enjoyed it and got to skip the step of peeling the eggs!
I always use my homemade tzatziki to make my egg salad and tuna salad since I don’t like mayo. And I chop up celery and red onion to give it the crunch and a little heat from the onion. It gives it a really tangy but deliciousness that I don’t get with mayo.
Tzatziki is a really smart swap! I’ll have to try it!
Too much parsley. Greek yogurt does nothing for flavor and really makes you miss mayonnaise.
Thank you for the feedback, Magda. So sorry you didn’t like it. Feel free to use less parsley and swap out the Greek yogurt for mayo next time!
Thank you for this recipe. I used it to transform it into a complete different salad. I mixed the eggs with Pipette ( pasta), canned tuna, corn and pickles. It turned out to be very delicious. Kind regards from this side of the world.
So happy you liked it, Canan! Thank you!!
My family prefers mayo over yogurt flavour in this dish. Could I sub the yogurt ingredient for mayo? If so, would it be the same amount? Thanks in advance!
Yes, you can use the same amount of mayo. Hope you enjoy!
What is the serving size? And approximate calories per serving?
The serving size is about 1/2 cup, which has about 129 calories.
First and last time cooking the eggs in my air fryer. Followed your hard boiled eggs air fryer instructions to a tee, and the egg yolks weren’t creamy yellow but bright yellow and undercooked. I’ll go back to using my IP for cooking perfect eggs. Also, even two stalks of celery was too many, and I should have used less salt. I had to add a couple extra eggs to balance out the saltiness.
So sorry this didn’t come out to your liking. You should definitely season it to taste. I love the crunch celery brings, but feel free to reduce it to your liking the next time you give it a try.
Instant pot is the BEST for making hard boiled eggs. Perfect every time!!!
I have not made this as yet but the comments are good. Wouldn’t this yogurt mixture work well for potato and macaroni salads as well? Would cut down calories, I would think.
Yes! You can use it for potato salad, I use Greek yogurt in my mustard potato salad and also in macaroni egg salad!
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