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Here's a fresh spin on classic egg salad that's creamy and full of zip, thanks to plain Greek yogurt and just the right hint of mayo. Tons of protein and bright flavor from fresh herbs come together fast, so you can whip this up in about twenty minutes. Makes an easy lunch or light supper any day.
I tossed this together while trying to prep lighter lunches for myself in spring. It's stuck around since it's so simple and tastes great in wraps or lettuce leaves. Even the kids keep asking for more.
Delicious Ingredients
- Salt and black pepper: Tie all the flavors together and give a pop Use freshly ground pepper for a little extra zing
- Fresh lemon juice: Gives everything a nice lift Roll a lemon on the counter to get the most juice out
- Fresh dill or parsley: Makes things taste fresh and herby Go for fresh rather than dried for best results
- Fresh chives or green onions: Adds a gentle onion taste and a crisp bite Cut them with sharp scissors for max freshness
- Dijon mustard: Gives just a touch of tangy heat Smooth Dijon works best for balancing out the other flavors
- Mayonnaise: Adds a rich, classic taste Use real mayo if you want it super creamy
- Plain Greek yogurt: Lends a little tang, makes it lighter than all mayo Use either full-fat or low-fat, your call
- Large eggs: Give the salad a hearty, rich feel Check shells are clean and not cracked before buying
Easy Instructions
- Taste and Serve:
- Give it one last taste for salt or pepper. Tweak as you like. Scoop it onto whole grain toast, tuck it in lettuce, or roll it in a wrap—up to you.
- Combine Everything:
- Add chives, chopped eggs, and dill or parsley straight into the bowl with your dressing. Stir gently so you don’t mash up the eggs too much—just mix until coated.
- Mix the Dressing:
- Grab a medium bowl, whisk together yogurt, mayo, mustard, lemon juice, salt, and pepper until smooth. Give it a quick taste and fix seasoning if you need.
- Chop and Prep:
- Peel the eggs gently, then chop them into chunks. This gives you a creamy but still hearty salad.
- Cook and Chill the Eggs:
- Pop eggs in a pot with cold water to cover. Bring it all to a boil, then cover and take it off the heat. Let eggs chill out in the water, covered, about ten to twelve minutes. Move to an ice bath for five minutes so they peel easy and stop cooking.
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Keeping It Fresh
Stash your egg salad in the fridge with a tight lid—good for three days. Press some parchment or plastic wrap down right on top so it doesn’t dry out. When you grab leftovers, stir them up once before you dig in.
Switch Things Up
Skip the mayo completely and just use all Greek yogurt if you want it lighter. Add chopped celery or pickles for crunch. No dill? Try some fresh tarragon or basil for a change. Green onions work fine instead of chives if that’s what you have.
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Serving Ideas
Egg salad works great on toast or bundled up in a crispy lettuce leaf. Toss some sliced radishes on top or a pinch of smoked paprika for a fun twist. My kids love it stuffed in pita for school lunches.
Recipe FAQs
- → Why is this version a bit easier on calories?
Most of the mayo gets swapped out for Greek yogurt, which means more protein without as much fat—still nice and creamy though.
- → Can I get this ready before I actually need it?
Absolutely, it’ll stay good in the fridge for about three days as long as you keep it sealed. Handy for prepping lunch ahead of time.
- → Any tips for eggs that peel easily?
Let your eggs simmer, then take 'em off the heat, put a lid on, and let 'em chill out for 10–12 minutes. Plop 'em in icy water after and peeling should be a breeze.
- → What else can I do with it besides sandwiches?
Tuck it in lettuce leaves, roll it in whole wheat wraps, or just scoop some on a plate and enjoy it as-is. Tasty any way.
- → Which herbs are the tastiest in here?
Chopped chives, dill, or parsley bring out the best flavors—try green onions too or swipe in whatever tender herbs you've got.
- → Is it possible to skip the dairy?
Sure, just switch out Greek yogurt for plant-based yogurt and tweak your seasonings till it tastes right.