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Healthy Egg Salad Recipe (Easy & Creamy!)

Healthy Egg Salad Recipe (Easy & Creamy!)

A creamy, refreshing egg salad made with Greek yogurt, Dijon mustard, lemon juice, crunchy celery, and fresh chives. This simple recipe makes about 4 servings and is ready in approximately 25 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Egg Salad
  • 8 large Large eggs
Creamy Dressing
  • 1/4 cup Mayonnaise
  • 2 tablespoons Plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Fresh lemon juice
Mix-Ins
  • 1/4 cup Finely diced celery
  • 2 tablespoons Fresh chives, finely chopped
Seasoning
  • 1/2 teaspoon Fine sea salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Place the 8 large eggs in a saucepan and cover them with cold water by about 1 inch.
  2. Bring the water to a full boil. Cover the saucepan, remove it from the heat, and let the eggs stand for 10–12 minutes.
  3. Transfer the cooked eggs immediately to an ice-water bath and let them chill for about 5 minutes. Peel the eggs and chop them into pieces.
  4. In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, fine sea salt, and black pepper until smooth.
  5. Fold in the chopped eggs, finely diced celery, and chopped chives. Mix gently so the egg pieces keep some texture.
  6. Taste the egg salad and adjust the salt, pepper, mustard, or lemon juice as desired. Serve immediately or refrigerate until chilled.

Notes

Use an ice bath immediately after cooking to stop carryover cooking, help prevent a gray ring around the yolks, and make peeling easier. For the creamiest texture, mash part of the yolks into the dressing while leaving some larger egg pieces intact. Refrigerate in a covered container and use within 3–4 days.