If you’re a fan of Greek yogurt and egg salads, then this recipe is right up your alley. Instead of using sour cream or mayo, the creamy of addition of Greek yogurt is a nice healthy alternative.

Greek Yogurt Egg Salad recipe on a plate

Greek Yogurt Egg Salad Recipe

The tart and rich flavor of the yogurt makes this egg salad recipe wonderfully bright and fresh. If you’re using non-fat Greek yogurt, then the recipe is even healthier and low fat. To balance out the flavors and textures of this egg salad, we’ve added some crunch from celery and minced pickles. You can even spice up this recipe beyond the paprika. If you like, add some chili powder, garlic salt or your favorite blend of spices.

Different types of yogurt: 

There’s so many different types of plain yogurt out on the market now. The possibilities are endless. From Icelandic yogurt to other international style yogurts, there’s lots to choose from for this recipe. They’re all great and have slightly different textures and flavors. Some are creamier than others and some are more tart. That’s why it’s fun to explore all your options the next time you’re at the store. Greek yogurt is still the most popular yogurt but have fun for all your different matches of this egg salad!

Video Making Greek Yogurt Egg Salad

Make Ahead Recipe

This is a fantastic recipe to make ahead for the week. You can keep it in the fridge for about 4 days. It’s a perfect meal planning recipe to take to work. Serve it on a salad for a low carb version. Or serve it with bread or crackers.

Greek Yogurt Egg Salad Recipe step by step

Greek Yogurt Egg Salad Recipe

Yield: 4 servings
Total Time: 15 mins
Feel free to adjust nearly every ingredient in the recipe to taste. Like it more tangy, add more mustard. More crunch, add more celery. Etc.
Greek yogurt has the best thickness for this recipe. If you use regular yogurt, you may need to use a little less.
5 from 4 votes
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Ingredients

  • 6 hard boiled eggs , chopped
  • 1/2 cup (120 g) low-fat or non-fat yogurt Greek Yogurt
  • 1/4 cup (25 g) celery , small chop
  • 2 teaspoons (10 ml) mustard
  • 2 green onions , minced
  • 6 pickle slices , minced
  • 1/4 teaspoon (1.25 ml) paprika
  • 1/2 teaspoon (2.5 ml) kosher salt , or to taste
  • fresh black pepper , to taste

Instructions 

  • In bowl, combine yogurt, celery, mustard, green onions, pickles, paprika, salt, black pepper to taste.
    Greek yogurt and spices in a bowl
  • Add chopped eggs and gently stir to combine all ingredients together.
    Chopped eggs stirred into bowl
  • Serve in a sandwich, on crackers or dollop on a salad.
    Greek yogurt egg salad being made into a sandwich

Video

Nutrition Information

Calories: 137kcal, Carbohydrates: 3g, Protein: 12g, Fat: 8g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 281mg, Sodium: 519mg, Potassium: 179mg, Fiber: 1g, Sugar: 2g, Vitamin A: 562IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
Course: Salad, Side Dish, Snack
Cuisine: American
Calories: 137

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This recipe was originally published in 2013 and re-published with updated photos.