Creamy Egg Salad Recipe for Meal Prep and Lunch

This Healthy Egg Salad is loaded with protein and bright, fresh flavors—and it’s made healthier by using Greek yogurt instead of mayonnaise. Enjoy it on sandwiches, in lettuce wraps, with crackers, or straight from the bowl.

If you want a quick, high-protein lunch or a smart way to use leftover hard-boiled eggs, this healthy egg salad is an excellent choice. Swapping plain Greek yogurt for traditional mayonnaise keeps the salad creamy while cutting calories and adding protein. The result is a light, tangy egg salad that comes together in minutes, stores well for meal prep, and adapts easily to whatever mix-ins you prefer.

Why You’ll Love This

• High in protein – each serving delivers substantial protein to help keep you full and satisfied.
• Quick and simple – after the eggs are cooked and cooled, the salad takes just a few minutes to assemble.
• Customizable – add more herbs, crunchy vegetables, or healthy fats to fit your taste or dietary needs.
• Perfect for leftovers – an ideal recipe for using hard-boiled eggs after holidays like Easter.

Ingredients You’ll Need

• 8 large hard-boiled eggs, peeled and finely chopped
• 1/4 cup plain Greek yogurt (or sour cream as an alternative)
• 1 Tbsp Dijon mustard
• 2 tsp lemon juice (a little lemon zest can be added for extra brightness)
• 1 Tbsp relish (or finely chopped pickles)
• 1 clove garlic, minced (or 1/4 tsp garlic powder)
• 2 Tbsp celery, finely chopped for crunch
• 2 Tbsp fresh chives, chopped
• 1 Tbsp fresh dill, chopped
• 1/2 tsp paprika
• 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste)

How to Make Healthy Egg Salad

1. Cook and cool the eggs. Use any reliable method to hard-boil eggs and chill them completely. Cooling the eggs makes peeling easier and helps the yolks stay firm.
2. Chop and combine. Peel and finely chop the cooled eggs. Place them in a large bowl and add the Greek yogurt, Dijon mustard, lemon juice, relish, minced garlic, chopped celery, chives, dill, paprika, salt, and pepper. Stir thoroughly until the yolks blend into a creamy consistency and the ingredients are evenly distributed.
3. Chill before serving. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Store in an airtight container until ready to serve.

Tips, Tricks and Substitutions

• Choose slightly older eggs when possible—older eggs are usually easier to peel after boiling.
• Use an ice bath immediately after cooking to stop the cooking process and make peeling simpler.
• Add greens or healthy fats such as chopped spinach, arugula, or diced avocado to increase nutrition and texture.
• Boost crunch with red onion, bell pepper, cucumber, or shredded carrot; nuts or seeds add a pleasant bite.
• Spice it up with hot sauce, sriracha, red pepper flakes, or everything bagel seasoning.
• Make it creamier by stirring in a bit of olive oil, hummus, or additional blended cottage cheese.

How to Serve Egg Salad

This egg salad is versatile and works in many formats:

• On its own – scoop it from the bowl for a protein-packed snack or lunch.
• Sandwiches – spread on whole grain bread or toast with lettuce and tomato.
• Wraps or lettuce cups – wrap in tortillas or crisp lettuce leaves for a lighter option.
• Over greens – serve on a bed of romaine, spinach, or mixed greens for a hearty salad.
• As a dip – pair with crackers, chips, or raw vegetables for an appetizer.

How to Store Egg Salad

Store leftover egg salad in a sealed, airtight container in the refrigerator for 3–5 days. It tastes best when chilled, so plan to refrigerate at least an hour before serving for the best texture and flavor.

Notes

Stovetop method for hard-boiled eggs: Place eggs in a single layer in a saucepan and cover with cool water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cook for 1 minute, then remove from heat, cover the pan, and let eggs sit in the hot water for 10–12 minutes. Transfer to an ice bath or run under cold water until cool. This helps make peeling easier and yields nicely set yolks.

Nutrition (per serving)

More Healthy Egg Recipes

• Healthier Deviled Eggs
• Tuna Avocado Egg Salad
• Cheesy Salsa Egg Muffins
• Egg White Avocado Salad
• Easy Hash Brown Breakfast Casserole
• Sausage and Veggie Egg Casserole

If you try this Healthy Egg Salad and enjoy it, consider rating the recipe or sharing a photo of your version on social media. I love seeing how people customize it—tag your post so others can discover new ideas.