High Protein Egg Salad With Greek Yogurt

Name: High Protein Egg Salad With Greek Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs, chopped; 1/2 cup Greek yogurt; 1 tablespoon Dijon mustard; 2 tablespoons fresh dill, chopped; 1 tablespoon chives, chopped; Salt and pepper to taste

Highlighted under: Simple Meals

I absolutely love making this High Protein Egg Salad with Greek Yogurt. Not only is it packed with flavor, but it’s also filled with nutrients that keep me full and satisfied. The creaminess of the Greek yogurt replaces the traditional mayonnaise, making it a healthier choice without sacrificing taste. I enjoy it as a quick lunch or a protein boost after a workout, and it’s incredibly easy to whip up in just a few minutes. Plus, you can customize it with your favorite herbs for an extra burst of freshness.

Created by

Xenia Radcliffe

Last updated on 2026-02-02T01:25:36.774Z

When I first decided to make an egg salad, I wanted something that was not only delicious but also nutritious. So, I turned to Greek yogurt as a substitute for mayonnaise. This not only cuts down on unhealthy fats but adds a rich creaminess that makes every bite satisfying. I found that the tanginess of Greek yogurt complements the eggs beautifully, creating a delightful flavor profile.

One key tip I learned while experimenting with this recipe is to use fresh herbs like dill or chives to elevate the dish. Not only do they add a vibrant touch to the salad, but they also enhance the overall freshness. The combination of the protein-rich eggs and the creamy yogurt makes this salad a powerhouse meal that I return to time and again.

        Why You'll Love This Recipe
        Packed with high-quality protein to fuel your day
Creamy Greek yogurt adds a tangy twist without the calories
Simple, fresh ingredients that are quick to prepare
Easily adaptable with your favorite mix-ins and herbs

      

Ingredient Insights

The combination of ingredients in this high protein egg salad serves a dual purpose: nutrition and flavor. Using Greek yogurt instead of mayonnaise significantly reduces the calorie count while boosting the protein content. Greek yogurt has a thicker texture that creates a creamy body, making it a perfect substitute. When selecting your yogurt, look for plain, full-fat options for the richest flavor and texture, or opt for low-fat if you're mindful of calories. The tanginess of the yogurt enhances the overall profile, ensuring each bite is satisfying.

Fresh herbs like dill and chives not only contribute vibrant flavor but also provide aromatic freshness that elevates this egg salad. Dill's distinct taste balances the richness of the eggs and yogurt, while chives add a mild onion flavor that complements rather than overwhelms. You can also experiment with other herbs like parsley or cilantro if you’re looking for a different flavor experience. Always opt for freshly chopped herbs, as dried variations won't provide the same burst of flavor.

Preparation Tips

Achieving perfectly hard-boiled eggs is key for a great egg salad. To ensure your eggs are cooked evenly, place them in a single layer in your pot and cover them with cold water. Once the water reaches a gentle boil, reduce the heat slightly to maintain a rolling boil for about 10 minutes. Immediately transferring them to an ice bath halts the cooking process, preventing overcooking and resulting in a rubbery texture. You'll know they're ready when they feel cool to the touch and the shells crack easily when peeled.

When mixing the salad, it’s essential to combine the ingredients gently to maintain the chunky texture of the eggs. Overmixing can lead to a mushy consistency, which diminishes the enjoyment of this dish. Use a spatula or wooden spoon to fold in the yogurt, mustard, and herbs, ensuring the eggs remain intact. This method not only preserves the aesthetic appeal but also keeps the different flavors of the ingredients distinct, providing a balanced taste in every bite.

Ingredients

Egg Salad Ingredients

6 hard-boiled eggs, chopped
1/2 cup Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
1 tablespoon chives, chopped
Salt and pepper to taste

Instructions

Prepare the Eggs

In a pot, bring water to a boil and gently add the eggs. Boil for 10 minutes, then transfer to an ice bath to cool before peeling and chopping.

Mix the Salad

In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, fresh dill, and chives. Stir gently until well mixed.

Season and Serve

Add salt and pepper to taste. Serve over whole-grain toast, in lettuce wraps, or as a side dish for lunches.

Pro Tips

For added crunch, consider mixing in diced celery or pickles. This egg salad can be stored in the refrigerator for up to 3 days.

Make-Ahead and Storage

This egg salad can be made ahead of time, making it a perfect option for meal prep or packed lunches. Once prepared, store it in an airtight container in the refrigerator for up to 3-5 days. The flavors will continue to meld over time, which can enhance the taste. However, if you plan to keep it for several days, it's best to wait until just before serving to add delicate herbs to maintain their freshness.

If you have leftovers, consider using them in different dishes. Spread the egg salad on whole-grain crackers for a quick snack, or serve it as a filling in whole wheat wraps alongside fresh vegetables. For those looking to switch it up, adding a layer of avocado can introduce healthy fats to the dish, enhancing both its creaminess and flavor profile.

Variations and Customizations

Feel free to get creative with the mix-ins for this egg salad. Adding finely chopped celery or bell peppers can introduce satisfying crunch and an additional layer of flavor. For a spicier kick, incorporate diced jalapeños or a dash of hot sauce into the salad. If you're craving something a little sweeter, consider adding a spoonful of chopped pickles or relish, which also pairs well with the creamy yogurt and eggs.

For those following a low-carb or ketogenic diet, substituting the Greek yogurt with a high-fat avocado or a mayo alternative made from avocado can keep the salad creamy while sticking to dietary preferences. Conversely, if you’re aiming for a lower-calorie option, opt for non-fat Greek yogurt without compromising the consistency or taste of the egg salad.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

While you can use regular yogurt, Greek yogurt offers a thicker texture and higher protein content.

→ How should I store the egg salad?

Keep it in an airtight container in the refrigerator for up to three days.

→ Is it possible to make this salad vegan?

Yes! Use tofu or chickpeas as a substitute for eggs and a plant-based yogurt.

→ What are some variations I can try?

Add ingredients like diced bell peppers, olives, or even a splash of hot sauce for extra flavor.