Easy Greek Yogurt Egg Salad

Enjoy my greek yogurt egg salad in your next meal prep. This recipe is perfect to make ahead for lunches during a busy week because it doesn’t lose quality if it’s made in advance. Boil some eggs, chop some veggies, and mix it all together with my greek yogurt + seasoning blend and you’re good to go!

greek yogurt egg salad
greek yogurt egg salad

Ingredients in my Easy Greek Yogurt Egg Salad

Boiled eggs

Well, it ain’t egg salad without some boiled eggs. I use 12 whole eggs in this recipe. While boiling eggs on the stove is fairly simple, I prefer to use a Dash hard boiled egg cooker. This egg cooker has come in handy, especially when meal prepping. I like to use a variety of appliances for an efficient meal prep, so cooking my eggs here frees up some room on my stove!

Chopped veggies

My favorite veggies in egg salad are red onion, celery, and chives. An uncommon veggie that I also like to add is some chopped radish!

Whole Milk Greek Yogurt

Most egg salad recipes use mayo, but I like to replace mayo with whole milk greek yogurt when possible. It has a similar texture and creaminess like mayo, but it adds some additional protein without unnecessary calories from fat. For reference, 1/2 cup of mayo has ~750 calories mainly coming from over 80g of fat. In comparison, 1/2 cup of whole milk greek yogurt has ~110 calories from roughly 10g protein, 5g carbs, and 6g fat. That’s a noticeable difference!


You’ll also need some dijon mustard, salt, and pepper for additional flavor!

Make my greek yogurt egg salad into a balanced meal

Balanced Meal Inspo

  • Protein: eggs, greek yogurt
  • Grain/starchy veggie: whole wheat pita
  • Color: veggies in egg salad, spring mix, grapes
  • Flavor: egg salad ingredients

If you’re looking for another way to enjoy eggs in your next meal prep, try out my egg bites!

Greek Yogurt Egg Salad

Print Recipe
greek yogurt egg salad


  • 12 large hard boiled eggs
  • 1/4 cup celery diced
  • 1/4 cup red onion diced
  • 1/4 cup chives chopped
  • 1/2 cup plain whole milk greek yogurt
  • 1 tsp dijon mustard
  • 0.5 tsp salt
  • 0.5 tsp pepper


  • Prepare hard-boiled eggs
    Stovetop: bring a pot of water to a rolling boil, gently add eggs – they should all be fully submerged, reduce heat to low, cook for 8-10 minutes, carefully submerge eggs into ice bath to cool before peeling
  • While eggs are cooking, chop veggies: celery, red onion, and chives
    *Make sure all veggies are dry to avoid excess water in egg salad
  • Once eggs are cooled and peeled, dice eggs and add to a large bowl with chopped vegges
    *Make sure eggs are dried before chopping to avoid excess water in egg salad
  • In a small bowl, mix together greek yogurt, dijon mustard, salt, and pepper
  • Pour yogurt mixture over eggs & veggies – stir to combine
  • Serve immediately or store in an air tight container in fridge
  • Before serving, gently stir egg salad to combine if separation occurs


Serving: 0.75cup | Calories: 266kcal | Carbohydrates: 4g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 564mg | Sodium: 507mg | Potassium: 275mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg
Servings: 4 servings
Calories: 266kcal
Author: Olivia Goldin