Go Back
–+ servings
Egg salad in a bowl with flat leaf parsley decoration in the middle

Egg Salad with Greek Yogurt

This egg salad is made with Greek yogurt instead of mayonnaise for a fresher healthier option everyone will love.
4.30 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salad Recipes
Cuisine American
Servings 4
Calories 332 kcal

Ingredients
  

  • 8 eggs
  • 1/2 cup Greek yogurt
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh flat leaf parsley

Instructions
 

  • Boil eggs and cool in ice water.
  • Combine yogurt, mustard, vinegar, sugar, salt, pepper, and parsley.
  • Peel eggs and chop them into small pieces
  • Combine chopped eggs with yogurt mix.
  • Serve on buns, toast, or with crackers.
  • Refrigerate leftovers.

Notes

Using yogurt may result in some wateriness. Just pour off the water if the salad has just been made within the last day or two. Otherwise, if it looks off and is watery then it's time to throw the egg salad away.

Nutrition

Serving: 1gCalories: 332kcalCarbohydrates: 1gProtein: 13gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 23gCholesterol: 384mgSodium: 649mgSugar: 1g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Tag @hearthnvine on Instagram