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Greek Yogurt Egg Salad in a bowl, a healthy twist on traditional egg salad.

Greek Yogurt Egg Salad

A healthier and delicious twist on traditional egg salad, this Greek yogurt egg salad combines hard-boiled eggs with creamy Greek yogurt, making it perfect for light lunches or picnics.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: Greek, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Eggs Hard boiled
  • 1 cup Greek yogurt
  • 2 tablespoons Green onions, chopped
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • as needed Lettuce cups or crackers (for serving) For serving options

Method
 

Preparation
  1. Hard boil the eggs, then peel and chop them.
  2. In a mixing bowl, combine chopped eggs with Greek yogurt.
  3. Add chopped green onions, smoked paprika, salt, and pepper to the mixture.
  4. Mix everything together until well combined.
  5. Serve on lettuce cups or with your favorite crackers.

Notes

Store any leftover Greek yogurt egg salad in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. Just give it a good stir before serving again, as it might thicken slightly over time. Experiment with spices like dill or garlic powder for extra flavor. Make sure the eggs are cool before mixing them with yogurt to keep the salad creamy. If you prefer a chunkier texture, chop the eggs coarsely instead of finely.