Name: Egg Salad with Greek Yogurt Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 to 8 hard boiled eggs (peeled); ⅓ cup plain Greek yogurt; 1 to 2 tablespoons finely chopped red onion; 2 teaspoons dijon mustard; ½ to 1 teaspoon kosher salt; ⅛ teaspoon black pepper (to taste); ¼ teaspoon sweet paprika (plus extra for garnish); Chopped chives (for garnish)

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Introduction

This creamy egg salad with Greek yogurt offers a lighter, tangy twist on a classic favorite. Ready in just 10 minutes, it’s perfect for quick lunches or easy snacks.

A close-up image of a white bowl filled with creamy egg salad that has a pale yellow color mixed with small white chunks of egg and bits of green herbs throughout, topped with a light sprinkle of red paprika and chopped green onions. To the left of the bowl is a slice of white bread, and above it, there is a small pink dish containing additional chopped green onions. Part of a sandwich with green lettuce and egg salad is visible on a round wooden cutting board on the right side. The items are placed on a white marbled surface with a folded yellow and white striped cloth partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 to 8 hard boiled eggs (peeled)
⅓ cup plain Greek yogurt
1 to 2 tablespoons finely chopped red onion
2 teaspoons Dijon mustard
½ to 1 teaspoon kosher salt
⅛ teaspoon black pepper (to taste)
¼ teaspoon sweet paprika (plus extra for garnish)
Chopped chives (for garnish)

Instructions

Step 1: Chop the hard boiled eggs into bite-sized pieces and place them in a mixing bowl.
Step 2: Add the Greek yogurt, finely chopped red onion, Dijon mustard, kosher salt, black pepper, sweet paprika, and chopped chives to the bowl.
Step 3: Stir everything together gently until well combined. Garnish with a little extra paprika and chopped chives if desired before serving.

Tips & Variations

For a bit of crunch, add finely diced celery or pickles to the salad.
Use smoked paprika instead of sweet paprika for a smoky flavor.
Swap Greek yogurt for mayonnaise if you prefer a richer texture.
Adjust the amount of mustard and onion to suit your taste.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving and enjoy chilled or at room temperature. Avoid leaving it out for extended periods to keep it fresh.

How to Serve

The image shows a creamy egg salad with small, soft chunks of hard-boiled egg mixed with mayonnaise and finely chopped green chives, red onions, and a sprinkle of red paprika on top. The egg salad is presented in three ways: in a round white bowl filled to the top with the bright yellow salad and green chive bits; on a single green lettuce leaf neatly placed on a slice of white bread on a white round wooden board; and inside a glass container divided into two sections—one side holds the egg salad on a green lettuce leaf, and the other holds a mix of small orange crackers and whole cashew nuts. There is a small pink bowl of extra chopped chives near the board, all set on a white marbled texture surface along with a white and yellow striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, it’s great when made in advance. Just keep it refrigerated and give it a good stir before serving.

Is Greek yogurt a good substitute for mayonnaise?

Absolutely. Greek yogurt adds creaminess with fewer calories and a slight tang, making the salad lighter and healthier.