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Healthy Greek yogurt egg salad served in a bowl with fresh vegetables

Healthy Greek Yogurt Egg Salad

A simple yet satisfying egg salad made with hard-boiled eggs and Greek yogurt for a healthier twist on a classic recipe.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 hard-boiled eggs Peel and chop before mixing
  • 1 cup Greek yogurt For a creamy texture
  • 1 tablespoon Dijon mustard Adjust to taste
  • 1/4 cup chopped celery For crunch and flavor
  • Salt and pepper to taste For seasoning

Method
 

Preparation
  1. Peel and chop the hard-boiled eggs.
  2. In a bowl, mix the Greek yogurt, Dijon mustard, and chopped celery.
  3. Add the chopped eggs to the mixture and stir until combined.
  4. Season with salt and pepper to taste.
Serving
  1. Serve chilled as a healthy lunch or side dish on a bed of crisp lettuce leaves, in a sandwich, or in a wrap.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For extra crunch, add diced bell peppers or pickles. Adjust the amount of Dijon mustard based on your taste preference.