Stuffed
Egg Salad with Greek Yogurt
Prep
10 minutes
Cook
10 minutes
Yield
4
This creamy egg salad with Greek yogurt is packed with 16g of protein per serving and made with fresh dill, chives, and lemon for bright Mediterranean flavour. Ready in just 15 minutes.
If you grew up in a Greek kitchen as I did, Greek yogurt was always a staple in your fridge. You didn’t just use it for health swaps in recipes like egg salad, but it was just naturally used in your day-to-day. This Egg Salad with Greek Yogurt is creamy, bright, and packed with herbs, giving you a healthier twist to your traditional egg salad. It has more protein and a fresher flavor. Perfect for meal prep or a quick lunch.
Why You’ll Love This Egg Salad ❤️
- 16g of protein per serving, thanks to eggs and Greek yogurt
- It’s creamy without the mayo. The yogurt gives richness with a tangy lift
- Ready in 15 minutes and perfect for Sunday meal prep
- Fresh, herby, lemony flavor that makes this egg salad with Greek yogurt feel light but satisfying
Ingredients
The Base
Eggs
The star of the show in this Egg Salad is obviously the eggs. This recipe uses eight eggs and makes about four servings (great for meal prep). The yolk is where the magic lives because it is loaded with B vitamins, vitamin D, selenium, and choline. So we’re not skipping out on those health benefits by only using egg whites. Cold-from-the-fridge eggs work perfectly for this recipe (you’ll lower them directly into boiling water), but slightly older eggs actually peel more easily.
Plain Greek Yogurt
This is a full mayo replacement. Thick, strained Greek yogurt coats the eggs the same way mayonnaise does because its protein structure binds water and fat into a stable, creamy mixture. You won’t even notice the swap, but you’ll be getting way more health benefits (and protein) from the Greek yogurt than the mayo.
Full-fat Greek yogurt gives the creamiest result, but 2% or low-fat works well too. For me, this isn’t about making a “lighter” egg salad. Greek yogurt is always in my fridge. It’s what I grew up eating with dill and lemon, so this Egg Salad with Greek Yogurt is just how I would naturally make it.
The Flavor Builders
Dijon Mustard
Dijon adds depth and acts as a flavor bridge between tangy yogurt and rich egg yolks. It also helps the mixture cling to the eggs. Yellow mustard works if that’s what you have, and grainy mustard adds texture.
Fresh Dill
Dill brings brightness that helps balance the richness of the eggs and yogurt. In Greek cooking, dill and yogurt are a classic pairing, and they show up together constantly (for example, in tzatziki). Use fresh, not dried. If you’re in a pinch, fresh parsley is your best backup.
Fresh Chives
Chives add an onion flavour without the bite of raw onions that can overpower a recipe. The dill and chives pairing makes this more layered than most recipes that rely on just one herb.
Red Onion
Mild sweetness, a bit of crunch, and beautiful colour. Finely dice it as it’ll add texture. If raw onion is too sharp for you, soak it in ice water for 5 minutes to mellow it.
Lemon Juice
Lemon juice is always an essential as it can brighten the yogurt and keep the salad from tasting flat. Lime juice or a splash of white wine vinegar can be substituted.
Salt & Pepper
This Egg Salad with Greek Yogurt needs more salt than a mayo-based version. Mayo already contains sodium (Greek yogurt doesn’t). If your salad tastes bland, it almost always needs more salt.
How to Make Perfect Hard-Boiled Eggs
You can follow my step-by-step guide in the recipe card at the bottom, but here are some tips around the science behind the perfect hard-boiled eggs that will help you make the ultimate Egg Salad. The timing of cooking your eggs matters, and here is my guide. Any of the below textures will work, but it’s entirely dependent on your preference.
- 8 minutes = yolks just set with a creamy centre. They melt slightly into the dressing and help bind the salad naturally.
- 10 minutes = fully set, still golden.
- 12 minutes = firm and crumbly for a more classic texture.
Why the Ice Bath Matters
The ice bath does two things:
- Stops carryover cooking so your yolks stay at the doneness you chose.
- Makes peeling easier by contracting the egg white slightly away from the membrane of the egg.
That grey-green ring you sometimes see around overcooked yolks? That’s iron sulphide. It is entirely harmless, but not pretty. To prevent it, don’t skip the ice bath mentioned above, as rapid cooling of the egg can help.
Peeling Tip: Tap the egg all over to create small cracks, roll it gently between your palms, and start peeling from the wider end where the air pocket sits. Eggs that are 7–10 days old peel much easier than very fresh ones.
Tips for the Best Greek Yogurt Egg Salad
- For the Perfect Creaminess: For truly creamy Egg Salad with Greek Yogurt, thickness matters. Not all Greek yogurt is equal. If yours looks loose, strain it through cheesecloth or a fine-mesh sieve for 20–30 minutes before mixing. Thicker yogurt means a salad that holds beautifully on bread and doesn’t get watery in the fridge.
- Chop, Don’t Mash: Unless you want a spread. I love egg pieces in my salad that are each coated in creamy dressing. If you prefer it smoother for crackers or toast, gently mash with a fork. Texture is a personal choice.
- Season More Than You Think: This is the biggest mistake people make. Greek yogurt is tangy but low in sodium. Taste and adjust salt as needed.
- Let it Rest: The dill and dijon develop more in the yogurt as it chills. Day two honestly tastes even better, so meal prepping this recipe is great. If you want to eat it sooner rather than later, try to let it sit in the fridge for 30-minutes before eating to help develop the flavors.
- Mix the Dressing First: First thing you want to do is mix the dressing and then fold in the eggs. Whisk yogurt, mustard, lemon, salt, and pepper together before adding the chopped eggs. That way, everything coats evenly without turning the eggs mushy.
How to Serve Egg Salad with Greek Yogurt
This is where it gets fun because it’s super versatile. Here is some inspo:
- On a Sandwich: The classic way is obviously on a sandwich. Soft sourdough, whole wheat, or brioche works great. Lightly toast so it holds the filling. Add lettuce between the bread and salad to prevent sogginess.
- On Pita: Stuffed into our Fluffy Greek Pita Bread with sliced cucumber and a drizzle of olive oil for a Mediterranean-style lunch.
- Crackers or Chips: Serve with crackers or pita chips as a dip, especially alongside our Greek Tzatziki Sauce for a double-dip situation.
- Over a Salad: Add a generous scoop to Greek Salad or Maroulosalata to turn a side into a protein-packed meal.
- Open-Faced: Open-faced on toast with everything bagel seasoning, microgreens, radish slices, or a drizzle of good olive oil is also an excellent way to enjoy this yummy Egg Salad.
Substitutions and Variations
- Add capers for a briny Mediterranean punch (about 1 tablespoon stirred in makes this feel almost Niçoise-inspired).
- Add diced dill pickles or a splash of pickle juice for a more classic flavor profile if you’re transitioning from traditional egg salad.
- Add celery (2–3 tablespoons finely diced) for crunch.
- Go half-and-half with mayo if you’re not ready to commit fully to the yogurt version. A 50/50 split gives you creaminess with some of that yogurt tang.
- Mediterranean it up with sun-dried tomatoes, chopped black olives, and a pinch of oregano.
- Add heat with cayenne, red pepper flakes, smoked paprika, or a teaspoon of Sriracha.
- Everything bagel egg salad? Stir in 1–2 teaspoons of seasoning and serve open-faced.
- For a more traditional mayo-based version, try our Easy Egg Salad Dip.
Troubleshooting
Too tangy?
Use full-fat Greek yogurt. You can also add a tiny pinch (¼ tsp) of sugar or honey to soften the tang without making it sweet.
Too bland?
More salt. Almost always. Or add another teaspoon of Dijon or a splash of pickle juice.
Watery after sitting?
Totally normal. Yogurt releases whey over time. Stir it back in. To minimise it, use thick yogurt and make sure eggs are fully dry after peeling.
Grey-green yolks?
Overcooked. Reduce boiling time and cool immediately in ice water. However, the eggs are completely safe to eat, even if they don’t look the prettiest.
Hard to peel?
Use slightly older eggs and don’t skip the ice bath. Peel under running water if needed.
Too thick?
Add another tablespoon of Greek yogurt and a squeeze of lemon to loosen.
How to Store Egg Salad with Greek Yogurt
Storage: Store your Egg Salad in an airtight container in the fridge for 3–4 days. You may want to stir before serving, as the liquid may separate as it sits.
Tip: Don’t leave it at room temperature for more than 2 hours. If packing for lunch, use an insulated bag with an ice pack.
Freezing: Freezing isn’t recommended. Greek yogurt separates when frozen, and the eggs become rubbery.
Meal Prep: Make the full 8-egg batch on Sunday and portion it into 3–4 containers. Keep bread or pita separate until ready to eat.
Frequently Asked Questions
Yes! Plain Greek yogurt is a direct 1:1 substitute for mayo in egg salad (or almost any recipe that calls for mayo or sour cream). It creates the same creamy texture but adds more protein and tang while cutting calories and fat. For the closest taste to traditional egg salad, use full-fat Greek yogurt. If you want something in between, use half yogurt and half mayo.
It has a slightly tangier, lighter flavor compared to mayo-based egg salad. The tang pairs especially well with fresh dill and lemon, which is why this recipe leans into those flavors. To me, it makes the salad brighter and fresher.
Store it in an airtight container in the refrigerator for up to 3–4 days. Greek yogurt can release a small amount of liquid as it sits, so give it a quick stir before serving.
Use plain, full-fat Greek yogurt for the creamiest result. It should be thick and strained (brands that are naturally thick work best). Avoid flavored or sweetened yogurt. Non-fat works too, but produces a slightly thinner, tangier salad. Dairy-free yogurt also works for a vegan-friendly version.
It’s a high-protein, lower-calorie alternative to traditional egg salad. This recipe packs 16g of protein per serving. Swapping mayo for Greek yogurt reduces fat while adding protein, calcium, and probiotics. Eggs contribute B vitamins, vitamin D, selenium, and choline. Paired with whole-grain bread or lettuce wraps, it makes a balanced, nutrient-dense meal.
This recipe already has great flavor from dill, chives, Dijon, and lemon. For even more depth, I’ve added some other flavor add-ins you can try up above. It is an incredibly forgiving and easy recipe.
Egg Salad with Greek Yogurt
Ingredients
- 8 eggs
- ½ cup plain Greek yogurt
- 2 tsp dijon mustard
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- 3 tbsp finely diced red onion
- 1 tsp lemon juice
- 1 tsp kosher salt
- ½ tsp ground pepper
Instructions
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 8-12 minutes, depending on your preferred doneness (8 minutes for just done egg yolk vs 12 minutes for a harder egg yolk. Prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, when the eggs are cool enough to handle, remove from the ice bath, peel and chop the eggs in your preferred manner (less or more chunky).
- Add the chopped eggs to a mixing bowl with yogurt, dijon mustard, fresh minced dill, fresh minced chives, diced red onion, lemon juice, kosher salt and ground pepper. Stir until well-combined and then serve with crackers, stuffed in a pita, on a sandwich or in a wrap.
Notes
- This egg salad is great to meal prep for a high-protein snack or for easy lunches.
- If you love this recipe, try our Easy Egg Salad Dip
