Healthy Deviled Egg Salad made with Greek Yogurt
As an Amazon Associate, I earn from qualifying purchases.
If you love deviled eggs and egg salad, this deviled egg salad recipe is the best of both worlds, only creamier, tangier, and just a little healthier (thanks to Greek yogurt). It’s easy to make, packed with protein, and loaded with flavor.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
What you’ll love about this recipe
Here is what you will need to make zesty deviled egg salad
Ingredient List
How to make deviled egg salad with Greek yogurt
Prepare the ingredients:
- Dice the celery
- Measure out the Greek yogurt
- Scoop the mustard & horseradish
STEP 1: Place eggs in a medium saucepan, cover the eggs with water and bring to a boil. Once the water boils, cover the pan and turn the heat off. Let the eggs sit for 12 minutes. Rinse the hard-boiled eggs under cold water and peel the shells.
STEP 2: Use a knife or an egg slicer to cut up the eggs and add them to a bowl with the celery, yogurt, mustard and horseradish.
STEP 3: Use a wooden spoon to gently stir all of the ingredients together.
Tips & Tricks
- Use an egg slicer to cut the eggs easily.
- Rinse the cooked eggs in cold water 5 to 10 minutes before peeling to help remove the shells.
- Remove the shell easily by shaking the eggs in the pan until the shells start to crack after they have been cooked and drained.
- For the creamiest devled egg salad, use full fat Greek yogurt. If you are counting calories, use low fat instead.
If you like this recipe, try my Greek yogurt deviled eggs recipe! And if you are looking for traditional egg salad made with mayonnaise try this Southern Egg Salad Recipe.
How to serve egg salad
This creamy, tangy egg salad isn’t just for sandwiches, here are some delicious ways to enjoy it:
- Classic but Better – Pile it high on toasted bread, stuff it into a tortilla wrap, or go low-carb with lettuce wraps or cups.
- Breakfast – Spread it on a slice of crunchy toast and top with avocado or a sprinkle of everything bagel seasoning.
- Light & Fresh – Scoop it onto a bed of greens for an easy, protein-packed salad.
- Appetizer – Serve it on a snack board with seasoned crackers, hummus, cucumber slices, cheese, pita chips, and fresh veggies. It’s the kind of spread that disappears fast.
How to store leftovers
Leftover egg salad will last in the refrigerator in an airtight container for up to three days. If it appears to be watery, stir it up and if needed add a teaspoon of yogurt.
Egg salad variations
Add pickles or relish – Add 2 to 3 teaspoons to taste of pickle relish or chopped dill pickles. teaspoon of relish
Fresh herbs – Add fresh flavor with any combination (to taste) of fresh herbs such as fresh chives, fresh dill, fresh parsley, fresh basil or fresh oregano.
Add spices – Add your favorite spices to taste such as chili powder, onion powder. garlic powder.
Extra Creamy – Mix in half a diced avocado for a rich, buttery texture.
Classic Mayo Twist – For a more traditional egg salad, stir in up to a tablespoon of mayo.
Zesty Onion Upgrade – Add a few teaspoons of diced green or red onion for a little bite.
How to make perfect hard-boiled eggs for egg salad
The secret to the best creamy egg salad is perfectly cooked eggs. Overcooked eggs can turn dry and rubbery which is not exactly the texture we’re going for. Here’s the foolproof method:
- Place the eggs in a pan and cover them with water.
- Bring to a boil, then turn off the heat and cover the pan.
- Let them sit in the hot water for 12 minutes (no peeking!).
- Rinse under cold water to stop the cooking.
- Peel and enjoy; no grayish yolks, no dry texture, just perfectly cooked eggs ready for your egg salad masterpiece.
Recipe FAQs
Yes, you can. Some people say that is the best way to do it. You can crumble or mash them with a fork or your hands.
The fresher the egg is, the harder it is to peel them. If you have eggs that are a week or two old may be easier to peel.
If you like mayonnaise in your egg salad, you can cut back the amount yogurt and use 1/8 cup along with an 1/8 cup of mayonnaise. You can also replace the yogurt entirely with mayonnaise.
You might also like these recipes
Grab your Free copy !
Stuck on What to Make for Dinner?
Download my free Meal Matrix and mix-and-match your way to simple, satisfying meals—fast!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Deviled Egg Salad with Greek Yogurt
Ingredients
- 6 eggs
- 1/4 cup Greek yogurt
- 1 tablespoon dijon mustard
- 2 stalks of celery
- 1 teaspoon prepared horseradish
Instructions
- Add the 6 eggs to a saucepan and cover them with water
- Cover the saucepan and bring the eggs to a boil
- Once the eggs begin to boil, leave the cover on and turn the heat off. Allow the eggs to sit for 10 minutes in the hot water
- While the eggs are cooking, dice the 2 stalks of celeryand add it to a bowl.
- Drain the eggs, and cool them off under cold water.1/4 cup Greek yogurt
- Once they are cool enough to handle, peel the eggs and chop them using a knife or egg slicer or mash them with a fork.
- Place the chopped eggs into the bowl with the celery
- Stir in 1/4 cup Greek yogurt, 1 teaspoon horseradish, 1 teaspoon prepared horseradish
- Mix all of the ingredients together season with salt and pepper to taste and serve.
Notes
- a teaspoon of relish
- hot sauce
- paprika
- chopped onion
- diced pickles
- fresh herbs such as chives, parsley, basil and oregano
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Sign Up for Easy Recipes Straight in Your In-Box!
