Healthy egg salad is creamy, satisfying, and packed with protein, made with hard-boiled eggs, a little mayonnaise, Greek yogurt, Dijon mustard, celery, and shallot. This homemade egg salad is lighter than classic deli-style egg salad but still rich, flavorful, and perfect for sandwiches, lettuce cups, wraps, or easy high-protein lunches.
This easy egg salad recipe is one of our fast, go-to high protein lunches, especially when I've hard-boiled the eggs ahead of time. The balance of creamy Greek yogurt and just enough mayonnaise keeps it fresh and satisfying, while Dijon mustard, crunchy celery, and finely chopped shallot add plenty of flavor.
Healthy Egg Salad Recipe Snapshot
- Lighter but still creamy - Yogurt plus a little mayo keeps it creamy, not heavy.
- Protein-packed - Hard-boiled eggs make it satisfying for lunch or meal prep.
- Fresh crunch - Celery and shallot add texture and flavor.
- Quick with prepped eggs - Make it fast when hard-boiled eggs are ready. It's one of the easiest make-ahead lunches for meal prep.
- Easy to serve - Great in sandwiches, lettuce cups, wraps, or over greens.
If you have extra hard boiled eggs, make deviled eggs!
Ingredients You'll Need
- Eggs - Use large hard-boiled eggs, peeled and chopped for a protein-rich salad.
- Mayonnaise - Just a little adds classic egg salad flavor and creamy richness without making it heavy.
- Yogurt - Use Greek yogurt for tang, richness, and extra protein.
- Shallot - Milder and sweeter than onion, shallot adds light savory flavor.
- Celery - Adds fresh crunch and lightness.
- Mustard - Creamy Dijon adds flavor and tang, while whole grain Dijon adds a little texture.
- Herbs - Fresh dill, chives, and parsley are classic with egg salad. Use one, or a blend, for fresh flavor and color.
Please see the recipe card for measurements, salt and pepper.
Substitutions and Variations
- Dressing options - Use all mayonnaise or all Greek yogurt, if preferred.
- Onion options - Swap the shallot for finely chopped white onion or green onion.
- Mustard - Use all smooth Dijon mustard instead of a blend.
- Tangy additions - Add chopped capers or pickles for a salty, briny bite. Capers are a good garnish too.
Chef's Tip: How to Dice Eggs Neatly
For evenly diced hard-boiled eggs, use an egg slicer. Slice the egg lengthwise first, then turn the slices crosswise and slice again. Transfer to a cutting board and give the eggs a quick chop for neat, even pieces. It's faster than chopping whole eggs with a knife and gives egg salad a better texture.
How to Make Healthy Egg Salad
- Hard-boil and chill the eggs. Use my hard-boiled eggs tutorial for the full method. Peel eggs. Use right way or refrigerate for making egg salad later.
- Slice and chop the eggs.
- Mix all of the dressing ingredients.
- Add the chopped hard boiled eggs and stir gently to coat. Ready to serve or chill for later.
Add extra hard boiled eggs to a spinach salad for more protein too.
Serving Suggestions
Serve healthy egg salad:
- Scooped over crisp salad greens.
- In lettuce cups for a lighter, low-carb option.
- Make an egg salad sandwich on toasted gluten-free bread.
- Stuff egg salad into halved avocados.
- Serve with crackers or cucumber slices for more crunch.
Storage
Healthy egg salad keeps for up to 3-5 days in an container in the refrigerator. For best flavor and texture, enjoy it within the first 3 days. Stir before serving, as a little moisture may collect as it sits.
Can I freeze egg salad? No, the mayonnaise and yogurt can separate after thawing, giving the salad a watery texture and affecting the flavor.
More Healthy Salad Recipes
If You Make Egg Salad
Please leave a comment and let me know how you served it. I love hearing from you and your comments help other readers too. Thanks for supporting my site.
📖 Recipe
Healthy Egg Salad
Equipment
- egg slicer optional but makes it faster
Ingredients
- 8 large hard boiled eggs peeled
- 3 tablespoons mayonnaise
- 3 tablespoons greek yogurt
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped celery
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain Dijon mustard or use all creamy dijon
- 2 teaspoons chopped dill, parsley or chives or a combination
- ½ teaspoon salt
- ¼ teaspoon white pepper or black pepper
Optional garnished
- extra chopped herbs
- capers rinsed and dried
- lemon zest
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Instructions
- Chop the hard boiled eggs. In a medium bowl, mix the mayo, yogurt, shallots, celery, mustards, herbs, salt and pepper. Gently fold in the chopped eggs. Season with salt and pepper, then taste and adjust with more of anything you prefer — more yogurt or mayo for more creaminess, a little more mustard for more flavor, or more herbs, salt, or pepper.
Notes
Nutrition
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Porsche Guy says
I had hard boiled eggs in the fridge, so making this was really quick, made a good lunch. Thanks for the egg slicing trick, worked good.