If you ask me, egg salad is one of those simple pleasures that never gets old.

This lightened-up version swaps out the usual mayonnaise for thick Greek yogurt, making it a little healthier without sacrificing any of that creamy texture you want. Fresh celery adds crunch, while Dijon mustard and lemon zest give it a nice tangy kick.

The recipe comes together in about 20 minutes, most of which is just waiting for the eggs to boil. A sprinkle of parsley and paprika rounds out the flavors and adds a pop of color.

It’s perfect for sandwiches, crackers, or just eating straight from the bowl with a fork.

Why You’ll Love This Greek Yogurt Egg Salad

Healthier twist on a classic – Using Greek yogurt instead of mayo cuts down on calories and fat while adding extra protein to keep you satisfied longer.
Ready in 15 minutes – This is one of those recipes you can whip up quickly for lunch or meal prep, especially if you have hard-boiled eggs already in the fridge.
Simple, everyday ingredients – You probably have most of these items on hand already, making it perfect for those days when you need a quick meal without a grocery run.
High-protein lunch option – With six eggs and Greek yogurt, this egg salad packs a protein punch that’ll keep you full and energized throughout your afternoon.

What Kind of Greek Yogurt Should I Use?

For egg salad, full-fat Greek yogurt is your best bet since it gives you that creamy, rich texture you’re looking for without being too tangy. If you only have low-fat or non-fat Greek yogurt on hand, it’ll still work just fine, though the egg salad might be slightly less creamy. Make sure you’re using plain Greek yogurt and not regular yogurt – Greek yogurt is thicker and strained, which means it won’t make your egg salad watery like regular yogurt might. If your Greek yogurt has been sitting in the fridge for a while and there’s liquid on top, just give it a good stir before measuring it out.

Options for Substitutions

This egg salad recipe is easy to customize based on what you have in your kitchen:

Greek yogurt: You can swap Greek yogurt for regular plain yogurt, sour cream, or even mayonnaise if you prefer a more traditional egg salad. If using regular yogurt, drain it for 30 minutes in a cheesecloth to remove excess liquid.
Dijon mustard: Yellow mustard works just fine here, though it’ll give you a slightly tangier flavor. You can also use whole grain mustard for added texture.
Lemon zest: No lemon on hand? Use a squeeze of lemon juice instead (about 1 teaspoon) or swap it with lime zest for a slightly different citrus note.
Celery: If you’re not a celery fan, try diced cucumber, bell peppers, or radishes for that satisfying crunch. Just make sure to pat cucumbers dry before adding them.
Fresh parsley: Dried parsley works in a pinch (use 1 teaspoon), or try fresh dill or chives for a different herb flavor that pairs really well with eggs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg salad is overcooking your eggs, which creates that gray-green ring around the yolk and a rubbery texture – aim for eggs that are hard-boiled but still have bright yellow, creamy yolks by boiling for exactly 10-12 minutes, then immediately transferring them to an ice bath.

Another common error is chopping your eggs too finely, which turns the salad into mush instead of having nice chunks with texture, so go for a rough chop with pieces about the size of a nickel.

Don’t skip the ice bath after boiling because it stops the cooking process and makes peeling so much easier – just let them sit in the cold water for at least 5 minutes before peeling.

Finally, make sure your yogurt mixture is well-combined before adding the eggs and celery, and let the salad chill in the fridge for at least 30 minutes before serving so the flavors can blend together properly.

What to Serve With Egg Salad?

The best way to enjoy egg salad is piled high on toasted bread – I’m talking sourdough, whole wheat, or even a buttery croissant if you’re feeling fancy. You can also stuff it into a pita pocket with some lettuce and tomato for an easy lunch that travels well. If you’re going the low-carb route, try scooping the egg salad onto cucumber rounds or butter lettuce cups for a lighter option. For a complete meal, serve it alongside some potato chips, pickles, and fresh fruit like grapes or apple slices.

Storage Instructions

Store: Keep your egg salad in an airtight container in the fridge for up to 3 days. It’s actually one of those things that tastes even better the next day once all the flavors have had time to mingle together. Just give it a quick stir before serving since the yogurt might separate a little.

Make Ahead: This is perfect for meal prep! You can hard boil the eggs a day or two in advance and keep them in the fridge until you’re ready to make the salad. I like to chop everything and mix it together the night before, so it’s ready to grab for lunch the next day.

Serve: Egg salad is best served cold, straight from the fridge. If you’re packing it for lunch, keep it in a cooler or insulated bag with an ice pack to keep it fresh and safe to eat.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 470-540
Protein: 30-36 g
Fat: 30-34 g
Carbohydrates: 12-16 g

Ingredients

For the base:

6 eggs (I prefer Eggland’s Best for brighter yolks)
3 celery stalks (finely diced into 1/4-inch pieces)
1 tbsp parsley

For the dressing:

1/2 cup yogurt (I use Fage 5% for a thick, creamy texture)
2.5 tsp dijon
3/4 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika

Step 1: Hard-Cook and Cool the Eggs

6 eggs

Place eggs in a pot and cover with cold water by about an inch.

Bring to a boil over high heat, then remove from heat, cover, and let sit for 10-12 minutes.

Transfer eggs to an ice bath to stop the cooking process and cool completely—this prevents that gray-green ring around the yolk and makes them easier to peel.

Once cooled, gently peel each egg under cool running water, starting from the wider end where the air pocket makes separation easier.

Step 2: Prepare the Mise en Place

3 celery stalks
1 tbsp parsley
2.5 tsp dijon
3/4 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika

While the eggs cook, finely dice the celery stalks into uniform 1/4-inch pieces—this ensures even texture throughout the salad.

Measure out the parsley, lemon zest, Dijon mustard, salt, pepper, and paprika into small bowls.

I like to have everything prepped and ready because the final assembly comes together very quickly once the eggs are ready.

Step 3: Build the Creamy Base

1/2 cup yogurt
2.5 tsp dijon
3/4 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika

In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, salt, pepper, and paprika until smooth and well combined.

The yogurt will be slightly thick, which is perfect for binding everything together.

I find that whisking these ingredients first creates a better emulsion and ensures the mustard and spices are evenly distributed before adding the delicate eggs.

Step 4: Combine and Finish

Cooled eggs from Step 1
Creamy base from Step 3
Diced celery from Step 2
Parsley from Step 2

Chop the cooled eggs from Step 1 into roughly 1/2-inch chunks and gently fold them into the creamy base from Step 3 along with the diced celery and parsley from Step 2.

Use a rubber spatula and fold gently rather than stirring to keep the egg pieces intact and maintain a chunky texture.

Taste and adjust seasoning if needed—a squeeze of fresh lemon juice can brighten the flavors if desired.