Healthy Egg Salad
Updated May 26, 2026
This healthy egg salad skips the mayo and uses Greek yogurt instead. It comes together in minutes and works in sandwiches, lettuce cups, or as a dip.
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I love a good egg salad with Greek yogurt!
Egg salad was not something I made regularly until I started using Greek yogurt instead of mayo. That swap is what turned this into a “healthy” egg salad I actually want to eat. The yogurt keeps it creamy, the Dijon and lemon zest do most of the flavor work, and the whole thing comes together in about 10 minutes once the eggs are cooked.
I make it for lunch throughout the week because it keeps well in the fridge and works for a lot of different things: sandwiches, lettuce cups, crackers, or just a spoon. My kids eat it in a wrap without asking any questions, which is usually a good sign.
Happy Cooking!
– Yumna
Healthy Egg Salad Ingredients
- Eggs: Hard-boiled eggs, peeled and roughly chopped. Make sure the eggs are fully cooled before chopping. See my tips on how to peel hard boiled eggs to get the shells off easier.
- Dressing: Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper. Use plain full-fat Greek yogurt. Low-fat works, but the dressing will be thinner. Use lemon zest rather than juice so you get the citrus flavor without watering the dressing down. When zesting, stop before you hit the white pith underneath or it will turn bitter.
- Mix-ins: Celery and parsley. Chop the celery small so it distributes evenly through the salad. Fresh parsley works best here. Dried parsley will not give you the same result.
How to Make a Healthy Egg Salad
The photos below walk you through each step. For the full ingredient list and instructions, scroll down to the recipe card, or jump straight to the → Healthy Egg Salad Recipe
1. Build the Dressing Base
Start by peeling and roughly chopping the eggs, then set them aside. Add the Greek yogurt, Dijon mustard, lemon zest, salt, and pepper to a large bowl. These all get combined first, before the eggs go in.
2. Whisk Until Smooth
Stir everything together until the dressing looks evenly combined and there are no streaks. This is the best time to taste and adjust the salt or Dijon before the eggs go in.
3. Add Eggs, Celery & Parsley
Scatter the chopped eggs over the dressing, then pile the celery and parsley on top.
4. Toss to Combine
Fold everything together until the eggs are evenly coated. Try not to overmix or the egg pieces will start breaking down and the texture gets too fine.
Full Greek Yogurt Egg Salad Recipe
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
- Add pickles. Stir in 2 tablespoons of finely chopped dill pickles or relish for more brine and a more classic egg salad flavor.
- Top with everything bagel seasoning. Sprinkle 1 teaspoon over the top right before serving for extra crunch.
- Add avocado. Fold in half a diced avocado for a creamier texture. Best eaten the same day so the avocado does not brown.
- Add red onion. Mix in 2 tablespoons of finely diced red onion if you want a little sharpness in the mix.
Recipe Tips
- Don’t skip the ice bath for the eggs. When making hard boiled eggs, shock them in an ice bath immediately after they are cooked. This stops the boiling process right away and makes the peeling so much easier.
- Taste the dressing before adding the eggs. Salt and Dijon balance the yogurt, and both vary by brand. Adjust while it is just the dressing and you can actually tell what it needs.
- Chill it before serving if you have time. Even 20 minutes in the fridge makes a difference. The dressing firms up slightly and everything settles together better.
- 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
- Sandwich. Spread the healthy egg salad on everything bagel or between two slices of bread.
- Lettuce cups. This option is excellent for anyone currently doing a keto or low-carb diet or if you just want to eat more vegetable servings and cut down on bread. Serve the egg salad in large lettuce leaves like Bibb (butter) lettuce or romaine hearts.
- Open on toasted bread. Slice baguettes, toast them, then top with egg salad for a fun hand-held appetizer for a brunch with friends.
- As a salad. Spoon the egg salad over a bed of fresh greens like you would do if it were a Waldorf salad for a pretty presentation.
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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