I had a brilliant idea for a recipe series titled, “What I really eat for lunch”—and then I realized how epically boring it would be. While I put effort into planning and prepping dinner, lunch is usually an afterthought; I buy and make the same things on repeat, because they are convenient and because I haven’t devoted time or energy to come up with anything else. Today’s Healthy Egg Salad recipe is an exciting exception, and it is inspiring me to be more creative with my mid-day meals.
The fact that I’m referring to healthy egg salad as “exciting” could be viewed as a testament to just how mundane my lunches have become, but I disagree.
With its bright ingredients and layers of texture, I’m happy to report that, while simple, this lovely egg salad recipe is anything but ho-hum.
I also happen to see an influx of leftover hardboiled eggs in your future (thank you Easter weekend!), so I hope the timing of this healthy egg salad is doubly beneficial.
We all need easy, healthy lunches, and after this Sunday, many of us will need tasty ways to repurpose an excess of hardboiled eggs too.
About This Healthy Egg Salad
I make a few different versions of healthy egg salad, but they all begin with the same base: four whole eggs, plus two egg whites. Using fewer yolks makes the egg salad lighter, and I also find that, if I use all six yolks, it makes the egg salad taste too (forgive me but I can’t find a better word to describe it) eggy.
If you prefer a little more richness (or enjoy the full-on egg factor), feel free to toss in the last two yolks as well.
I also make my egg salad without mayo, replacing it with Greek yogurt.
Greek yogurt is creamy, low in calories, and high in protein, making this healthy egg salad both ultra filling and diet friendly.
From here, it’s all about jazzing up the egg salad base, a choose-your-own-flavor adventure. These Curried Deviled Eggs are good inspiration, but I was feeling extra springy the day I made this dish.
I opted for dill for its light, optimistic freshness, diced celery for texture and crunch, and a generous dollop of Dijon mustard for zip.
Served with sliced tomatoes and arugula on toast, this healthy egg salad is a quick lunch that, while easy to make, provides a moment of reprieve and enjoyment in the midst of a busy workday.
How Long Will Egg Salad Last?
- To Store. Once made, healthy egg salad will keep in the refrigerator for two to three days. I find a single batch lasts me about three lunches when served on toast, and you can feel free to multiply it to make as much as you like.
More Easy Lunch Recipes
Happy Easter! Wishing you a joyful weekend and plenty of eggs—both the chocolate kind and the hard-boiled, egg-salad-making kind.
Healthy Egg Salad
Ingredients
For the healthy egg salad:
- 4 hard cooked eggs plus 2 hard cooked egg whites (save the extra yolks for another use or discard)
- 3/4 cup diced celery about 3 medium stalks
- 1/4 cup plain non-fat Greek yogurt
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill
For serving:
- Whole grain bread toasted (for 4 open faced sandwiches)
- Arugula tomato, additional chopped fresh dill
Instructions
- Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
- Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
Notes
Nutrition
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I found this a bit bland, so I added about half a cup of green onion, and a few tablespoons of finely chopped parsley. And I used all of the egg yolks, as they are high in Omega-3. The arugula is great with it too.
The green onion and parsley sound like delicious additions! Thank you so much for taking the time to leave your feedback, Scott!
Have been wanting egg salad and wondered about making it with Greek yogurt. Found your recipe and am boiling the eggs now. I am not a Dijon mustard fan, so I will substitute yellow mustard. I may chop up some dill pickles and throw them in. For people following the new Freestyle Weight Watchers plan, the egg salad is 0 points! Superb!
Gail, I’m so glad you found the recipe, and I hope you enjoy the salad!
Love finding simple recipes (because I am a terrible cook) that I can feel really good about. Egg salad is something I always avoided because of the mayo factor, but this recipe has brought it back to my lunch box.
Thank you :)
HOORAY Julia, I’m so glad this recipe is a hit for you. Thanks so much for giving it a try and taking the time to leave this wonderful review!
Such a great way to use up all our leftover eggs from Easter. I was unsure about using yogurt at first, but it not only made it healthier, but lighter and was SO yum! Not being a huge fan of mustard, I didn’t have Dijon so used a dab of spicy brown and it went well. The second time I made it, I added some crispy bacon for my own version of a “BLT”. I will def
be making this over and over throughout the year.
I’m so happy that you enjoyed it, Kristin! Thank you for sharing this kind review!
I was SO thrilled to find this recipe. I have high cholesterol, so egg salad is normally a double whammy for me! This was a wonderful healthy alternative. I didn’t have celery, so I added some onions and a scoop of relish. I don’t know if I would recommend the relish because the yogurt has enough tang already, but it was still delicious!!! Thank you for a heart healthy egg salad!
Tanya, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to leave this review!
Good stuff, just the right recipe for the hot, humid weather we’re currently experiencing in Hamburg. With German multigrain bread for the toast :)
So thrilled to hear you enjoyed this recipe! Stay cool!
Delicious! Thank you!
I’m glad you enjoyed the recipe, Theresa! Thanks so much for taking the time to leave this review!
How many servings does this come out too ?
Hi Paula, I estimated about 3 servings!
This was my first time ever making egg salad, I don’t know, just had a hankering for it, but I wanted to make a healthier recipe. This taste amazing! My only deviation was adding some finely chopped baby kosher dill pickles and just a dollop of horseradish mustard for some kick and it turned out amazing. I will definitely be making this recipe again!
Thank you for this kind comment, Garrett! I’m so happy you loved the recipe!
Thanks, just what I was looking for. I did make one addition however, as I found it wasn’t tangy enough, so I added half of a finely chopped pickle and omitted the salt and it was excellent!
I’m so happy that you enjoyed it, Jennifer! Thank you for sharing this kind review!
Many of your wonderful salads are made with Greek Yogurt. I am kosher so it is not an option for me if I want to make the curry chicken salad or turkey salad. What do you recommend I replace it with? Mayonnaise is so fattening. If that is the best, option, can it be watered down without losing the taste of the salad?
Hi Jean! You could try using a plain non-dairy yogurt instead. I hope this helps!
Too Much dill for me – I added sliced red grapes to try and cut the dill – I will make again but with a teaspoon of dill not a tablespoon – I really like that it’s so healthy – Thanks for the recipe
Thanks for trying the recipe, Shelly! I hope you enjoy it even more next time!
How big is one serving size? I see you wrote 1 of 3- but do you have a measurement for how big each serving is?
Hi Rachel! Unfortunately, I don’t know the exact amount per serving, but I think you could try and eyeball it into 3 fairly equal portions. I hope this helps!