Healthy Egg Salad with Greek Yogurt
Say hello to your new go-to high-protein, healthy lunch recipe! This Healthy Egg Salad recipe swaps out mayo for Greek yogurt and adds celery, onion, and fresh parsley for flavour, nutrition, and crunch. Serve this Egg Salad with Greek Yogurt on a sandwich, bed of greens, or with crackers. You can even meal prep it for an easy lunch throughout the week!
There Are so Many Reasons to Love it:
- High protein: The main ingredients in this healthy egg salad recipe are hard boiled eggs and plain Greek yogurt, which are both fantastic protein sources that help to keep you full.
- Flavourful: This isn’t a boring egg salad. It’s packed with delicious, tangy flavour from dijon mustard, fresh parsley, paprika, pepper and salt.
- Great for meal prep: This recipe makes approximately 3 servings, so you can prep it at the start of the week for a quick and healthy lunch during busy days.
Swapping Out Mayo For Greek Yogurt:
This egg salad without mayo is particularly nutritious thanks to the use of plain Greek yogurt (and some added vegetables). Using greek yogurt in recipes like this such a hack because it’s still creamy like a mayo or sour cream, but it adds extra nutrients and extra protein.
Besides this greek yogurt egg salad, I have a roster of healthy lunch recipes that use greek yogurt instead of mayo, like quick tuna pasta salad with greek yogurt and my healthy potato salad without mayonnaise.
Boil, Chop, Mix:
You can follow whatever method you prefer for boiling your eggs. I don’t do anything special besides bringing eggs to a boil in a pot, reducing the heat, and cooking for approximately 9 minutes. Then, I place the boiled eggs in a cold bath for 5 minutes – this helps them peel more easily. Stir to combine.
Easy Swaps in a Pinch:
If you don’t have all of the recipe ingredients on hand, or you’re just looking to switch things up, here are some things you can swap in:
- Yellow mustard: This can be used in place of dijon. You can also use any other mustard variety you have.
- Red or green onion: No white onion? That’s fine! Swap it with red onion or chopped green onion!
- Lemon juice: I use a splash of white wine vinegar to brighten up the flavours, but lemon juice works just the same.
- Dill or chives: No parsley? Add flavour with other herbs like dill or chives. You can also use dry instead of fresh if that’s what you have.
Connect with Hannah Magee, RD!
I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.
Oh, and be sure to take a photo and tag me at @hannahmagee_rd so I can re-share on my stories!
Lightened-Up Egg Salad with Greek Yogurt (No Mayo)
Ingredients
- 1/3 cup plain Greek yogurt, (Greek yogurt *not regular yogurt)
- 2 tsp dijon mustard
- 2 tsp white wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 6 large hard boiled eggs, chopped
- 2 stalks celery, finely chopped
- 1/2 medium white onion, finely chopped
- 2 tbsp fresh parsley, finely chopped
Equipment
Instructions
- In a large mixing bowl, whisk together the plain Greek yogurt, dijon mustard, white wine vinegar, paprika, salt, and pepper until smooth and well-combined.
- Add the chopped up hard boiled eggs, celery, onion, and parsley.
- Stir everything together until well-combined.
- Serve on a sandwich, bed of leafy greens, with crackers, etc. Enjoy!
