The Well Plated Cookbook is now available for pre-order! Healthy Egg Salad
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
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Oh my gosh I love when you read my mind! I knew I wanted to make an egg salad sandwich for lunch today, but I wanted to change up my boring mustard and pepper mix. Now I found the recipe I’m going to use!! THANK YOU :)
I’m so glad it’s timely Marina! Thank you!
I would totally make this, I use Greek yogurt for everything! Pinning and sharing! It really looks delicious!
oh yummy! This looks so good Erin and I just ate breakfast! ha Happy Easter and have a great weekend! Love ya!
I loooove dill in my egg salad, and love that you lightened it up with greek yogurt! I usually go half and half, but think I might have to give the all greek yogurt method a shot. BTW, your hard boiled eggs are PERFECTION!
I couldn’t help but read your phrase as an “exciting egg-caption.” ;-) This looks fantastic!
What a cool use of the greek yogurt here! Love the creaminess :)
I love egg salad and I always make it with Greek yogurt as well, because it is healthier and even more flavourful than mayo. Love your pictures too ;-)
I’m fairly certain anything on top of toast makes my giddy. Why is that? You put something yummy on toast and it’s transforms into an event. Anyway, I feel you on the lunch issue. For probably six months, the hubby and I were eating the same thing for lunch everyday. It was easy.
And then, we were sitting there one night, crashed on the couch just staring at the window and started talking about how boring – BORING – lunch has been. I’ve been trying to mix things up. This is perfect inspiration. Thank you.
I LOVE egg salad, and I only make it with dill! Especially delish paired with smoked salmon…yum! Beautiful recipe and photos!
My lunch is usually pretty straight forward but this looks amazing! Must try this one.
Thanks Vivian! I hope you enjoy it.
Yummy! Sounds like my type of salad. I will have to try.
Looks great. A friend of mine makes her egg salad with Hummus as a creamy base. Have you ever tried that?
Greetings from the student kitchen, Johanna.
I haven’t but that does sound tasty. Thanks for the idea!
I made this today and it was AMAZING! Followed the
recipe exactly and it tasted perfect. Thanks for the great recipe!
Sarah, I am SO excited to hear this! Thank you for trying it and for leaving this wonderful review!
Hello! Are there alternatives for celery?
Hi! You can simply omit it. The egg salad won’t have as much crunch, but will still have nice flavor.
I was looking for a go-to recipe that was simple, healthy and filling for my lunch. This recipe perfectly blends into those categories and not to mention, it looks incredibly delicious as well! I love how you substituted the mayo and opted for the Greek yogurt, making it a low-calorie yet fulfilling recipe. I was wondering if you could eat this straight from the bowl instead of topping it with a slice of bread?
Does you’re serving size (1 of 3) mean one third of the whole batch? Trying to entertain my delicious meal into My Fitness Pal. Thank you!
Hi Jenna, yes, that’s correct! I’m happy to hear you enjoyed the recipe. Thank YOU for leaving this wonderful comment!
Oops…trying to ENTER not entertain. :-) PS. Delicious recipe and so easy to make! Thank you!
I made this yesterday for lunch for a couple of days this week, and it’s delicious! Next time I will do one less celery stalk however, and I also added some onion. I was so looking forward to lunch today because it looked so good while I was making it last night.
I’m so happy to hear you enjoyed the recipe, Grace! Thanks for sharing your tweaks and taking the time to leave this nice review!
Will this recipe work with regular salt rather than kosher salt? How does this affect the taste?
Hi L.M., I prefer to use kosher salt because I find that regular table salt can have a metallic taste from the added iodine. But if you don’t have any kosher salt, I think you could use regular. I’d start with a little less and then add more if needed since regular salt can sometimes taste saltier than kosher. I hope you enjoy the egg salad!
Thank you. we’re making this recipe tonight,
So is kosher salt, salt that has the metallic taste removed? Do they remove the iodine from kosher salt too?
Good question, Mark! The metallic taste in table salt comes from the iodine (technically potassium iodide) that is added to the salt. Kosher salt doesn’t have that added.
Very delicious !!
I made the avocado egg salad as well, I actually prefer the avocado one even though I love dill !!!
Both very delicious, and easy to make !
I’m so happy to hear you enjoyed the recipe, Sinisa! Thank you so much for trying it and letting me know how it went!
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!
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!