Go Back
holding greek yogurt egg salad sandwich
Print Recipe

Greek Yogurt Egg Salad Recipe

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 137kcal

Ingredients

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

Instructions 

  • Boil and peel the eggs. Here's instructions on an easy peel hard boiled egg if you need it. And here is one for an air fryer hard boiled egg. This no-peel baked hard boiled egg technique will work great too.
    Peeling a hard boiled egg
  • In bowl, combine 1/2 cup yogurt, 1/4 cup chopped celery, 2 teaspoons mustard, minced green onions, diced pickles, 1/4 teaspoon paprika, 1/2 teaspoon salt or to taste, and 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
Course: Salad, Side Dish, Snack
Cuisine: American

Nutrition

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