Healthy Egg Salad

Healthy egg salad garnished with dill in black bowl.

5 from 5 votes

This Healthy Egg Salad is made with chopped hard boiled eggs, creamy Greek yogurt, fresh herbs and simple spices. It is creamy, chunky and flavorful and is best for easy lunches!

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 209kcal

Author: Olena Osipov

Ingredients

8 large eggs cooked
1/4 cup plain or Greek yogurt 2%+ fat
3 tbsp mayo optional
3 tbsp red onion minced
1 tbsp Dijon mustard
2 tbsp dill or parsley finely chopped
1/2 tsp regular or smoked paprika
Pinch of salt
Ground black pepper to taste

US Customary - Metric

Instructions

Cool and peel the eggs. Chop to your preference, coarsely or finely, and add them to a medium bowl.
Add yogurt, mayo, red onion, mustard, dill, paprika, salt and pepper.
Gently stir with a spoon until combined.
Serve egg salad immediately or best if you let it chill for 1 hour to allow flavors "to marry each other".

Notes

Store: Refrigerate in an airtight container for up to 5 days.

Making hard boiled eggs:

On the stove: Cook in a pot fully submerged in water for 10 minutes after boiling.
In Instant Pot: Add 1 cup of water, place eggs in a basket or a trivet, press Pressure Cook on High or Manual for 5 minutes, then wait 5 minutes before releasing pressure.
In air fryer: Air fry at 250 degrees F for 15 minutes.
In the oven: Bake in a muffin tin at 350 degrees F for 30 minutes.

With either method you choose, make sure to place cooked eggs in a bowl with ice for 15 minutes. This helps to cool them and also guarantees easy peeling.

Nutrition