If you’re craving a fresh, vibrant twist on a classic favorite, the Greek Yogurt Egg Salad Recipe is exactly what you need. This delightful dish swaps out heavy mayo for creamy Greek yogurt, making it lighter yet still decadently satisfying. Each bite bursts with subtle tang, a hint of mustard, and the crunch of celery and onion, all rounded out by fragrant fresh herbs. It’s the perfect balance of creamy, zesty, and crunchy that will elevate your lunch or snack time effortlessly.
Ingredients You’ll Need
Gathering simple ingredients is the first step to making an irresistible Greek Yogurt Egg Salad Recipe. Each item plays a crucial role: creamy yogurt adds tang and moisture without heaviness, while fresh herbs and crunchy veggies bring texture and brightness. These straightforward components combine harmoniously to create a dish that’s as flavorful as it is easy to prepare.
- 5 hard boiled eggs: The star of your salad, providing protein and creamy texture when mashed.
- 1/3 cup Greek yogurt: A healthy substitute for mayo that adds creaminess and a pleasant tang.
- 1 tablespoon Dijon mustard: A punch of sharpness that lifts all the flavors beautifully.
- 1 teaspoon white wine vinegar: Adds subtle acidity to balance the richness.
- 1/4 teaspoon paprika: Gives a gentle smoky warmth and lovely color.
- Salt and pepper to taste: Essential seasonings that enhance every ingredient.
- 1/4 cup chopped celery: Provides delightful crunch and freshness.
- 1 small red onion (finely chopped): Adds a crisp bite and slight sweetness.
- 2 tablespoons chopped fresh herbs (parsley, chives, dill): Infuse the salad with aromatic, herbaceous notes.
How to Make Greek Yogurt Egg Salad Recipe
Step 1: Mash the eggs and mix the base
Start by peeling your hard boiled eggs and placing them in a medium bowl along with the Greek yogurt, Dijon mustard, white wine vinegar, paprika, salt, and pepper. Using a fork, mash everything together until creamy but still slightly chunky for a satisfying texture. This base is where all the tangy, savory flavors meld perfectly.
Step 2: Stir in the crunchy extras
Next, add the chopped celery, finely diced red onion, and the fresh herbs into the egg mixture. Stir gently until everything is evenly combined. Depending on the size of your eggs and the moisture level, you might want to add an extra tablespoon or two of Greek yogurt to get the consistency just right—smooth and creamy, but not runny.
Step 3: Chill and let the flavors marry
For the best taste, transfer your egg salad into an airtight container and refrigerate it for at least 30 minutes. This resting time lets the flavors blend and develop into the wonderfully balanced salad you’re craving. Plus, chilling makes it even more refreshing.
How to Serve Greek Yogurt Egg Salad Recipe
Garnishes
To give your Greek Yogurt Egg Salad Recipe an extra pop, sprinkle a little extra paprika on top for color and mild heat. Fresh herb sprigs or a few chive curls make a beautiful garnish that hints at the flavors inside and invites eager bites.
Side Dishes
This egg salad pairs wonderfully with crisp toasted bread or crunchy crackers. Serve it alongside a fresh green salad, sliced tomatoes, or even pickles to add brightness and contrast. It’s a satisfying yet light meal or snack option perfect for any time of day.
Creative Ways to Present
Try serving the egg salad in crisp cucumber cups, on top of halved cherry tomatoes, or stuffed into mini pita pockets. You can also dollop it over avocado halves for a trendy, nutrient-packed lunch that’s as stunning as it is delicious. The creamy texture makes it versatile for many creative presentations.
Make Ahead and Storage
Storing Leftovers
Your Greek Yogurt Egg Salad Recipe will keep well when stored in an airtight container in the refrigerator for up to 2 to 3 days. Keeping it chilled preserves its freshness and ensures the flavors stay vibrant, making it perfect for meal prep or quick bites later in the week.
Freezing
Although freezing might seem convenient, it’s best to avoid freezing this egg salad. Greek yogurt and eggs don’t freeze well together; the texture can become grainy and watery upon thawing, which detracts from the creamy satisfaction you want in every bite.
Reheating
Since this dish is served cold, reheating is unnecessary and not recommended. Just stir it gently before serving to redistribute any separated moisture, and enjoy the cool, creamy delight straight from the fridge.
FAQs
Can I use mayonnaise instead of Greek yogurt?
Absolutely! While Greek yogurt is the healthier, tangier option, you can swap it for mayonnaise if you prefer a richer, more classic egg salad taste. Some people even blend the two for a creamier texture.
What type of eggs work best for this recipe?
Hard boiled eggs are essential here. Fresh eggs might be harder to peel, so slightly older eggs often work best to achieve a clean peel and smooth texture for mashing.
How can I add more flavor to this egg salad?
Try adding a pinch of smoked paprika or a splash of hot sauce for a little heat. You could also experiment with different fresh herbs like tarragon or basil to customize the flavor to your liking.
Is this recipe suitable for meal prepping?
Definitely! The Greek Yogurt Egg Salad Recipe holds up well for a couple of days in the fridge, making it a convenient and tasty option for packed lunches or quick snacks.
Can I make this recipe vegan?
While the classic recipe relies on eggs and yogurt, you can experiment with plant-based yogurt alternatives and mashed chickpeas or tofu as egg substitutes to create a vegan-friendly version with similar creaminess and flavor.
Final Thoughts
There’s something truly comforting about a well-made egg salad, and the Greek Yogurt Egg Salad Recipe brings a fresh, light twist that’s perfect for any season. It’s easy to make, wholesome, and endlessly adaptable, so next time you want a satisfying meal that feels like a hug in a bowl, give this recipe a try. I promise it’ll become one of your favorites to turn to again and again.
Print
Greek Yogurt Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek-inspired
- Diet: Low Fat
Description
This Greek Yogurt Egg Salad is a creamy, healthy twist on the classic egg salad, made with protein-rich Greek yogurt instead of mayo for a lighter, tangy flavor. It combines hard-boiled eggs with fresh herbs, celery, and a hint of Dijon mustard and paprika, making it perfect for sandwiches, wraps, or as a standalone salad.
Ingredients
Main Ingredients
- 5 hard boiled eggs
- 1/3 cup Greek yogurt (OR mayo, if you prefer)
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon paprika
- Salt and pepper to taste
Vegetables & Herbs
- 1/4 cup chopped celery
- 1 small red onion (finely chopped)
- 2 tablespoons chopped fresh herbs (parsley, chives and dill)
Instructions
- Mash eggs: Place peeled hard-boiled eggs, Greek yogurt (or mayo), Dijon mustard, white wine vinegar, paprika, salt, and pepper in a medium bowl. Use a fork to mash and mix all the ingredients together until the mixture is creamy and well combined.
- Finish: Stir the chopped celery, finely chopped red onion, and fresh herbs into the egg mixture. If the salad seems too thick, add an additional tablespoon or two of yogurt or mayo to reach your preferred consistency. Store the egg salad in an airtight container in the refrigerator for up to 2-3 days.
Notes
- Use Greek yogurt for a healthier, lower-fat alternative to mayonnaise.
- Adjust the amount of yogurt or mayo to achieve your preferred creaminess.
- Fresh herbs like parsley, chives, and dill add brightness and flavor but can be substituted with your favorites.
- Keep the egg salad refrigerated and consume within 2-3 days for best freshness and safety.
- Great served as a sandwich filling, on crackers, or as a light lunch salad.
