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+ servings
5 from 2 votes

Healthy Egg Salad

by: claire cary

This lightened up healthy egg salad uses greek yogurt in place of mayo, but I promise you'd never know the difference! Perfect for a quick lunch or snack.
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins


  • 6 large eggs
  • ¼ cup plain greek yogurt I used Kite Hill dairy free
  • ¼ cup chopped scallions can sub for red onion
  • 1-2 tsp dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1-2 stalks celery, finely diced


  • Place the eggs in a large pot of water and bring to a rapid boil. If you ever have an issue with peeling the shell off, add about 1 tsp of baking soda to help them peel more easily.
  • Once boiling, remove from heat and let sit for about 10-12 minutes.
  • Drain and rinse with cold water so they're easy to handle.
  • Carefully peel off the shell and discard. Set the eggs aside to cool for about 10 minutes.
  • Once cool, dice each egg into chunks. You can make them as big or small as you like, I like doing a mix of both.
  • Add to a bowl with all remaining ingredients and stir together until well combined.
  • Optional: Take the back of a fork and mash about 1/3 of the mixture to help make it creamy. Stir everything together again.
  • Taste and adjust seasonings as desired. Feel free to add more salt, pepper, or even some dill or red pepper flakes.


Be sure to use plain yogurt that is both unflavored and unsweetened. I used the Kite Hill plain Greek style yogurt, but regular dairy yogurt is fine too. 
If you're using a dairy free yogurt, I advise against using one that is coconut based because you don't want any coconut flavor lingering around. The one I used was almond based which has a very neutral flavor.
Serving: 0.5cup / Calories: 137kcal / Carbohydrates: 1g / Protein: 13g / Fat: 9g / Sugar: 1g

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