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Healthy Egg Salad a a small plate with a fork resting on it, serving bowl nearby.
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5 from 425 votes

Healthy Egg Salad

My recipe for Healthy Egg Salad is light, creamy and perfect for lunches or meal prep I make it healthier by replacing the mayo with Greek yogurt and by pairing it with low-carb serving options. It's fast, full of flavor and filling!
Course Salads
Cuisine American
Method Stovetop
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 129kcal
Author Yumna Jawad


  • 6 hard boiled eggs peeled
  • cup plain Greek yogurt
  • 2 teaspoons dijon mustard
  • ½ teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 celery stalks chopped
  • 1 tablespoon parsley chopped


  • 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.



  • Insta Pot Instructions: To boil the eggs in an Insta Pot, add 1 cup of water, placing eggs on a trivet and pressing Pressure Cook for 5 minutes, then vent right away and place in cold water.
  • Store any leftover healthy egg salad in a airtight container in the fridge for up to 3 days. For best results, stir before serving.


Calories: 129kcal | Carbohydrates: 2g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 281mg | Sodium: 418mg | Potassium: 131mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg