Description
This Healthy Egg Salad is a fresh and protein-packed twist on the classic egg salad recipe, combining perfectly cooked hard-boiled eggs with creamy Greek yogurt, fresh herbs, and crunchy vegetables. It’s quick to prepare, nutritious, and perfect for lunch, meal prep, sandwiches, wraps, or a light snack.
Ingredients
Scale
Egg Salad Base
- 6 large eggs, hard-boiled and chopped
- ¼ cup plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
Vegetables and Herbs
- 2 celery stalks, finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Chop the Eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces, then place them in a large mixing bowl.
- Make the Dressing: In a small bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, paprika, salt, and black pepper. Stir until smooth and well mixed.
- Combine Ingredients: Add the dressing to the chopped eggs and stir gently until the eggs are evenly coated with the creamy mixture.
- Fold in Vegetables and Herbs: Carefully fold in the finely diced celery, red onion, chopped chives, and parsley to the egg mixture, distributing them evenly for crunch and freshness.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding more salt, pepper, or lemon juice to suit your preference.
- Chill: Cover and refrigerate the egg salad for 15–20 minutes to allow the flavors to meld and develop.
- Serve: Serve the healthy egg salad on whole-grain toast, in lettuce wraps, as a sandwich filling, or alongside fresh vegetables and crackers for a light, nutritious meal.
Notes
- Use fresh eggs for the best flavor and texture.
- You can substitute light mayonnaise with all Greek yogurt for an even lighter salad.
- Optional add-ins include avocado, cucumber, dill, spinach, cherry tomatoes, capers, or everything bagel seasoning to customize flavor and texture.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze as the texture of eggs and yogurt changes after freezing.
- Stir gently before serving if the dressing has settled during storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: healthy egg salad, protein packed salad, Greek yogurt egg salad, easy egg salad recipe, low fat egg salad, fresh herb salad, light egg salad
