This Greek Yogurt Egg Salad is a delightful twist on the classic egg salad, offering a creamy and tangy flavor profile. Perfect for a quick lunch or a light dinner, this recipe combines the richness of hard-boiled eggs with the freshness of dill and the crunch of celery. It's a nutritious and satisfying dish that can be enjoyed on its own or as a filling for sandwiches and wraps.
While most of the ingredients in this recipe are common, you might need to pay special attention to Greek yogurt and fresh dill. Greek yogurt is thicker and creamier than regular yogurt, providing a rich texture to the salad. Fresh dill adds a unique, aromatic flavor that dried dill can't quite replicate. Both of these can be found in the dairy and fresh herb sections of your supermarket.

Ingredients For Greek Yogurt Egg Salad Recipe
Hard-boiled eggs: Provide the protein base for the salad.
Greek yogurt: Adds creaminess and a tangy flavor.
Dijon mustard: Gives a slight kick and depth of flavor.
Lemon juice: Adds freshness and a bit of acidity.
Red onion: Offers a sharp, crunchy contrast.
Celery: Adds crunch and a mild, fresh flavor.
Fresh dill: Provides an aromatic and slightly sweet flavor.
Salt and pepper: Essential for seasoning and bringing out the flavors.
Technique Tip for This Recipe
For a creamier texture, mash the yolks of the hard-boiled eggs separately before mixing them with the greek yogurt and other ingredients. This ensures a smoother consistency and helps the flavors meld together more effectively.
Suggested Side Dishes
Alternative Ingredients
hard-boiled eggs - Substitute with firm tofu: For a vegan option, firm tofu can mimic the texture of hard-boiled eggs.
greek yogurt - Substitute with plain regular yogurt: Regular yogurt can provide a similar creamy texture, though it may be slightly less thick.
greek yogurt - Substitute with mayonnaise: Mayonnaise offers a richer, more traditional egg salad flavor.
dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is milder.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds a similar tang with a bit more texture.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang.
red onion - Substitute with green onions: Green onions offer a milder onion flavor and a bit of color.
red onion - Substitute with shallots: Shallots provide a similar flavor but are slightly sweeter and less pungent.
celery - Substitute with cucumber: Cucumber can add a similar crunch and freshness.
celery - Substitute with bell pepper: Bell pepper offers a crunchy texture and a sweet flavor.
fresh dill - Substitute with dried dill: Dried dill can provide a similar flavor, though you should use less since it is more concentrated.
fresh dill - Substitute with fresh parsley: Fresh parsley can add a different but complementary herbaceous note.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor.
Other Alternative Recipes to Try
How To Store or Freeze Your Egg Salad
- To store your Greek Yogurt Egg Salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
- Place the container in the refrigerator. The salad should be kept at a temperature below 40°F (4°C) to ensure it remains safe to eat.
- For optimal freshness, consume the egg salad within 3 to 5 days. The Greek yogurt and fresh dill may start to lose their vibrant flavors after this period.
- If you notice any separation or excess liquid forming, simply give the salad a good stir before serving.
- Freezing is not recommended for this egg salad. The texture of the Greek yogurt and the hard-boiled eggs can become unpleasantly grainy and watery upon thawing.
- If you must freeze, consider freezing the chopped hard-boiled eggs separately and mixing them with fresh Greek yogurt and other ingredients when ready to serve. This will help maintain a better texture.
- Always label your container with the date it was made. This will help you keep track of its freshness and ensure you consume it within the safe time frame.
- When ready to serve after refrigeration, give the egg salad a good stir to reincorporate any separated ingredients and refresh its creamy texture.
How To Reheat Leftovers
- For the best results, avoid reheating the Greek yogurt egg salad in the microwave as it can cause the yogurt to separate and the eggs to become rubbery.
- Instead, let the egg salad come to room temperature by leaving it out for about 15-20 minutes before serving.
- If you must warm it slightly, place the egg salad in a heatproof bowl and set it over a pot of simmering water, stirring gently until it reaches the desired temperature.
- Another method is to spread the egg salad on a piece of whole grain bread or toast and lightly warm it in a toaster oven for a few minutes.
- For a creative twist, use the egg salad as a filling for a grilled sandwich. Place it between two slices of bread and grill until the bread is golden brown and the filling is warmed through.
- Always ensure that the egg salad is not left out at room temperature for more than 2 hours to maintain food safety.
Essential Tools for This Recipe
Mixing bowl: A large bowl used to combine all the ingredients together.
Knife: Essential for chopping the hard-boiled eggs, red onion, and celery.
Cutting board: Provides a safe surface for chopping ingredients.
Measuring cups: Used to measure out the greek yogurt and other ingredients accurately.
Measuring spoons: Necessary for measuring the dijon mustard, lemon juice, and fresh dill.
Spoon: Useful for mixing all the ingredients together until well combined.
Refrigerator: Keeps the egg salad fresh if you choose to refrigerate it for later.
How to Save Time on This Recipe
Pre-chop ingredients: Chop the red onion and celery in advance and store them in the fridge.
Use an egg slicer: An egg slicer can quickly and uniformly chop your hard-boiled eggs.
Batch cook eggs: Boil a dozen eggs at once and store them in the fridge for up to a week.
Mix in a large bowl: Use a large mixing bowl to combine all ingredients easily without making a mess.
Pre-make dressing: Mix greek yogurt, dijon mustard, and lemon juice ahead of time and store in a jar.

Greek Yogurt Egg Salad
Ingredients
Main Ingredients
- 6 large Eggs hard-boiled
- ½ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice freshly squeezed
- ¼ cup Red onion finely chopped
- ¼ cup Celery finely chopped
- 1 tablespoon Fresh dill chopped
- to taste Salt and pepper
Instructions
- 1. Chop the hard-boiled eggs and place them in a mixing bowl.
- 2. Add the Greek yogurt, Dijon mustard, lemon juice, red onion, celery, and fresh dill to the bowl.
- 3. Mix everything together until well combined.
- 4. Season with salt and pepper to taste.
- 5. Serve immediately or refrigerate for later.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Orange Gelatin Salad Recipe15 Minutes
- Calamari Recipe25 Minutes
- Chicken Pot Pie Recipe1 Hours 5 Minutes
- Buttermilk Recipe5 Minutes
- Cottage Cheese Scrambled Eggs Recipe10 Minutes
- Hamburger Recipe25 Minutes
- Puerto Rican Sancocho Recipe2 Hours 30 Minutes
- Chicken Broth Recipe2 Hours 15 Minutes
Leave a Reply