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’m not the biggest fan. To make my egg salad mayo-free, 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.
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 now!
📹 Recipe video
🥣 Step by step
1 Combine hardboiled eggs, yogurt, mustard, vinegar and seasoning in a bowl and mash well with a fork. There’s absolutely no need to cut up the eggs, just use a fork – so easy!
2 Add chopped onion, celery and herbs. Stir in and your egg salad is ready!
3 To make an egg salad sandwich to take to work or school, I like to use 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 soggy and mushy!
If you don’t have any leftover eggs: If I don’t have any leftover eggs, I like to boil raw 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.
Want to use mayo? Feel free to use all mayo in place of the Greek yogurt. Or use a combination of mayo and Greek yogurt!
Tip for a large batch: This is a recipe you can easily scale up for a large family. But here’s my tip: If you make a double or even triple batch – forget about the fork for mashing. Use a potato masher instead!
I recommend storing the egg salad in an airtight container in the fridge for no more than 2-3 days.
Greek Yogurt Egg Saladmade it? tap the stars to add your rating!
- 5 hard boiled eggs
- ⅓ cup Greek yogurt (OR mayo, if you prefer)
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- ¼ teaspoon paprika
- salt and pepper to taste
- ¼ 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.
Add a Review or Ask a Question