Go Back
–+ servings
A bowl of healthy egg salad with herbs, accompanied by two forks, a carton of eggs, and toasted bread on a plate, sits beautifully on an orange surface alongside two glasses of iced drinks.
Print Recipe
5 from 2 ratings

Healthy Egg Salad Recipe (15 Minutes)

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizers, Snacks
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Salt, Vegetarian
Keyword: greek yogurt egg salad, healthy egg salad, yogurt egg salad
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: Easter
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 3 servings
Author: Sarah Bond

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.
    Six white eggs rest in a black pot with handles against a bright yellow background, ready to be transformed into a healthy egg salad.
  • Peel: Gently tap each egg on the counter to break the shell all around the egg. Peel off the shell.
    A sequence of four hard-boiled eggs on a bright orange background showcases stages of peeling and cutting, their vibrant yellow yolks tempting your taste buds. Perfect to transform into a healthy egg salad.
  • Assemble: Roughly chop the eggs. Gently fold together with all remaining ingredients. Serve room temperature or chilled.
    A healthy egg salad featuring chopped boiled eggs, mayonnaise, mustard, and celery is beautifully presented on an orange background, sprinkled with pepper for a touch of zest.

Notes

*If you’re at a high elevation, let eggs sit for longer – 15 to 20 minutes.
Storage: Leftover egg salad can be stored in the fridge for up to 3 days in an airtight container.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 2.6g | Protein: 13.6g | Fat: 11.3g | Saturated Fat: 3.9g | Cholesterol: 376mg | Sodium: 412mg | Potassium: 201mg | Fiber: 0.3g | Sugar: 2.2g | Calcium: 89mg | Iron: 2mg
QR Code linking back to recipe