This Healthier Egg Salad made with creamy Greek yogurt, hard-boiled eggs, and fresh herbs is the perfect lunch or picnic dish. Filling, packed with protein, and full of flavor!
I have always been a big fan of egg salad, ever since I was a little girl. Whether it was on a sandwich or in a bowl, I simply couldn’t get enough. Between the creamy texture and bold, tangy flavors, egg salad is easily one of my favorite dishes of all the classic picnic fare choices.
Any time I host a cookout, go to a neighborhood potluck or take my girls on a picnic, egg salad is an important part of the spread. This recipe for Healthy Herb Egg Salad is my take on the classic cookout and lunch dish. It’s made with boiled eggs, Greek yogurt, mayonnaise, Dijon mustard, veggies, and fresh dill. It’s a lunch favorite along with this Healthy Chicken Salad or Tuna Salad.
Egg salad has gotten a bad rap in the past for being an unhealthy dish, but this lightened-up version is a healthier twist on the original but with all the same great flavor. It’s easy to make, beyond delicious, and comes together in under 15 minutes. My favorite hack is to boil my eggs the day before so when it’s time to prepare the dish, all I have to do is chop a few veggies and mix everything together.
This dish has come in handy more times than I can count, from easy packed lunches for my girls to the perfect side dish or salad topping. You can serve this lightened-up Egg Salad atop whole-grain bread with lettuce and tomato for a quick healthy lunch or scoop it over your favorite green salad. No matter how you choose to enjoy this tasty dish, I know you’re going to love it as much as I do!
Key Ingredients
To make this delicious summer dish, you will need the following key ingredients:
- Eggs: For a thicker egg salad, use hard-boiled eggs. For a creamier consistency, you can use medium-boiled eggs instead.
- Greek yogurt: To lighten up this dish, I use Greek yogurt as the base. It’s packed with protein, nutrients, and probiotics—not to mention it’s rich, tangy, and creamy! Plain yogurt also works, the texture will just be slightly less thick.
- Mayonnaise: I like to add a few tablespoons of mayonnaise to my egg salad to enhance the rich flavor of the dish. For a lighter version, feel free to leave this out and use a little more Greek yogurt. Sour cream also works if you like an extra tangy option.
- Dijon mustard: This ingredient adds sharp, tangy flavors that brighten up this dish and pair really well with the rest of the ingredients. Any mustard will work, but I especially like the flavors in Dijon.
- Fresh herbs: I like to use fresh dill, as this herb pairs beautifully with eggs. If you’re not a fan of dill or can’t find any, you can swap it out for fresh chives or parsley.
- Veggies: Green onions and celery add a delicious crunch and sharp flavors that brighten up this savory dish. Other yummy options include pickles, carrots, cucumbers, and red pepper.
Creative Ideas for Serving Egg Salad
Egg salad is a versatile dish that can be served for any occasion, from Sunday brunches to backyard barbecues to school and work lunches. Here are some of my favorite ways to serve it.
- Sandwich or wrap: This is the classic way to serve this dish. I like it on whole-grain toast with crispy lettuce and tomatoes. It’s also great in a wrap or served open-faced.
- Salad topping: This creamy salad is a great way to add protein to a green salad. Grab some crisp lettuce, cucumbers, tomatoes, and carrots. Add the herb egg salad on top and it will work as both as the protein and dressing.
- Lettuce wraps: For a low-carb option, serve this wrapped up in butter lettuce. It is also great on endive leaves for a party appetizer.
- Pasta salad: Turn this into a delicious pasta salad with cooked pasta and some extra chopped vegetables. The creamy herb dressing adds all the flavor you need.
- Stuffed Vegetables: Instead of filling your celery sticks with peanut butter or cream cheese, how about some egg salad? It’s also delicious stuffed into hollowed-out tomatoes, cucumbers, bell peppers, and avocados.
How to Store Egg Salad
This is one of those dishes you can make the night before because it holds up really well in the fridge! To store this dish, make sure you keep it in an airtight storage bag or container. When properly stored, egg salad will stay fresh in the fridge for up to 3 days.
I don’t recommend freezing this dish, as cooked eggs tend to get rubbery after being frozen and yogurt gets clumpy. To avoid a rubbery, clumpy mess, I would stick to storing this dish in the fridge. However, if you want to try freezing the dish anyway, you can store it in an airtight bag or container in the freezer for up to 1 month.
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