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Made with Greek yogurt, this healthy egg salad recipe has only five ingredients and takes just 15 minutes to prepare. Its creamy deliciousness is perfect for eating atop your favorite bread, in a wrap, or as a salad!
save this recipe!Gone are the days of boring, thick, heavy egg salad. We’ve done vegan egg salad with tofu, now let’s make a lightened up egg-based version.
Made with Greek yogurt, mustard, celery, salt, and pepper (and, of course, eggs), it’s the perfect recipe for eating on your favorite wrap or toast.
It’s the best for making a large batch to enjoy throughout the week!
Reader rating
“This was a great idea. I have been avoiding egg salad for too long. Thanks.” —Gw
here’s what you’ll need
Simple recipes are always best, so for this salad, we’re using only 5 ingredients to achieve a delicious, creamy (yet crunchy) egg salad! Jump down to the recipe card for exact measurements.
- Eggs: We’ll hard boil and chop them before mixing with the remaining ingredients. These add the protein but also keep the salad low-carb and gluten-free.
- Greek Yogurt: To give the salad its creaminess, we add plain Greek yogurt. Full-fat yogurt is best, but you can go with a lower fat alternative if you’re watching calories.
- Celery: Finely dice up ¼ cup of celery to add a nice crunch.
- Mustard: Dijon mustard will be our main flavor agent. It adds a little zing to balance out the creamy flavors.
- Salt & Pepper: Finally, finish with salt and pepper.
How to make healthy egg salad
This egg salad recipe is just as simple as its delicious. With only 3 steps, it comes together in only 15 minutes. Jump to the recipe card for the full printable instructions.
Step 1: Prepare the Eggs
Place the eggs in a large pot and cover them with cold water. Cover with a lid, boil, and then remove from the heat. Let the eggs sit in the hot water for 12 minutes.
When the time is up, transfer the eggs to a bowl of cold water to stop the cooking process and aid in peeling.
Step 2: Peel the Eggs
Gently tap each egg on the counter to break the shell all around the egg. This helps the shell peel off easily!
Step 3: Assemble the Salad
Roughly chop the eggs, and then gently fold them together with the remaining ingredients. Serve at room temperature or chilled.
How to serve
So you’ve made a huge bowl of egg salad. Now what? If you’re wondering how to serve it, here are some yummy ideas.
- Egg salad sandwich: First up, you can make a sandwich using your favorite bread, a slice of lettuce, and even a tomato for lunch. You could even include a few slices of your favorite vegan”bacon” bits for maximum breakfast sandwich vibes.
- Veggie & egg wrap: Much like the sandwich, you can include egg salad on a homemade flour tortilla with tomatoes, onion, lettuce, or whatever else you’d like. Since the egg salad is creamy, you won’t need dressing or hummus.
- Stuffed avocado: For the avocado lovers out there, get fancy by stuffing your avo’ with some egg salad! Just place a scoop where the pit would be. As you eat it, scoop away at the avocado for extra flavor.
- Salad style: Last but not least, you can serve your egg salad as-is for breakfast or brunch! Enjoy it bite by bite, and optionally, throw in extra veggies for added oomph. You could use chopped cherry tomatoes, diced red onion, and avocado. YUM.
Healthy Egg Salad Recipe (15 Minutes)
Ingredients
- 6 large eggs
- ¼ cup plain Greek yogurt, 60 g
- ¼ cup finely diced celery, 40 g
- 1 Tbsp dijon mustard, 15 g
- ¼ tsp each salt and pepper
Instructions
- Boil: Place eggs in a large pot and cover with cold water. Cover, bring to a boil, then remove from heat. Let eggs sit in the hot water for 12 minutes*. Transfer eggs to a bowl of cold water to stop the cooking process and aid in peeling.
- Peel: Gently tap each egg on the counter to break the shell all around the egg. Peel off the shell.
- Assemble: Roughly chop the eggs. Gently fold together with all remaining ingredients. Serve room temperature or chilled.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
When I lived in Colorado where I grew up.
I always thought of that as Mile high.
I don’t understand your reference to ‘elevation’ ?
I do know that different elevations effect cooking times.
So for boiled eggs I’ve assumed 12 minutes for California is good ?
♥️💗♥️
At elevation is simply living at higher altitude (no official elevation, but Denver is pretty high up there!). 12 minutes in California is perfect.
This was a great idea. I have been avoiding egg salad for too long. Thanks.
A wee bit of dill or basil chopped fine is great too. Another tip: Instead of peeling the egg, it is much faster to slice the egg in half with a knife, then scoop the egg out of its shell with a (table) spoon.
Thanks for the tip, Maya! 😀