Make the perfect Greek Yogurt Egg Salad for sandwiches! You won’t even know this is a healthy recipe – it turns out so creamy and tastes perfect on rye!
My sandwich of choice has always been egg salad.
I don’t know why, but something about it just speaks to me. Just hold the mayo for me please – I way prefer it with Greek yogurt.
I’m always looking forward to the leftover hardboiled eggs after Easter, so I have a great excuse to make egg salad sandwiches for lunch three days in a row.
I’ve been meaning to share my recipe for years now, and I’m so glad I’m finally getting around to it!
How to Make Egg Salad
How long to boil eggs for egg salad?
I like to boil my eggs for egg salad around 10 minutes, 12 if they’re very large.
Then I rinse them under cold water to stop the cooking process and to make peeling easier.
How to make egg salad without mayo:
It’s incredibly easy to make egg salad without mayo:
I simply replace the mayo with Greek yogurt and a bit of mustard. The Greek yogurt and egg yolks make the salad incredibly creamy and the mustard adds a nice hint of sharpness and color.
How to make an egg salad sandwich:
To make a nice egg salad sandwich, I like using a slice of rye, a lettuce leaf, a few spoonfuls of egg salad, another lettuce leaf and finally another slice of rye bread.
The lettuce acts as a barrier between the bread and the egg salad, so the bread doesn’t get soaked and mushy.
How long does egg salad last in the fridge?
I recommend storing the egg salad in an airtight container in the fridge for no more than 2-3 days.
Greek Yogurt Egg Salad
- 5 hard boiled eggs
- 1/3 cup Greek yogurt OR mayo, if you prefer
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon paprika
- salt and pepper to taste
- 1/4 cup chopped celery
- 1 small red onion finely chopped
- 2 tablespoons chopped fresh herbs parsley, chives and dill are all delicious
- Mash eggs: Place peeled eggs, yogurt/mayo, mustard, vinegar, paprika, salt and pepper in a medium bowl. Mash with a fork until creamy.
- Finish: Stir remaining ingredients through egg mixture. Depending on the size of your eggs, you might have to add an tablespoon or two of yogurt/mayo in the end. Keep in the fridge in an airtight container for up to 2-3 days.