Healthy Deviled Egg Salad with Greek Yogurt

Deviled Egg salad with Greek yogurt is a bit of a twist on classic egg salad. It is creamy, delicious and loaded with protein and flavor. It’s easy to make with just a few simple ingredients.

A big scoop of egg salad on lettuce with tomatoes on a white plate

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Egg salad is a classic sandwich filling that is delicious and easy to make. However, most traditional recipes for egg salad can be high in calories from the mayonnaise. This recipe is a healthy egg salad recipe made with Greek yogurt and a dash of spicy dijon mustard and horseradish for extra flavor.

Why you will love deviled egg salad

  • It’s healthirecipe is lower in sodium, free of refined sugar, and sodium nitrate (pink curing salt) which is a preservative that also gives cured meats a pink color.
  • Deviled egg salad is packed with protein and flavor.
  • It’s a great way to use up leftover hard boiled eggs.

Here is what you will need to make deviled egg salad

This is a brief summary of the ingredients needed to make this tasty egg salad recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

  • Eggs
  • Greek Yogurt
  • Dijon Mustard
  • Celery
  • Prepared Horseradish

🥄Equipment

  • Egg slicer
  • Chef’s knife
  • Medium saucepan

How to make deviled egg salad with Greek yogurt

Prepare the ingredients: Dice the celery, measure the Greek yogurt, mustard and horseradish.

a pot of eggs in water

STEP 1: Place eggs in a medium saucepan, cover the with water and bring them 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 off.

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.

a bowl of chopped eggs, greek yogurt, mustard and horseradish not mixed
a bowl of egg salad mixed together

STEP 3: Use a wooden spoon and gently stir all of the ingredients together.

Ingredient notes and substitutions

Greek yogurt – I like to use full fat plain greek yogurt to make this egg salad recipe. Low fat yogurt or non-fat Greek yogurt will also work in this recipe. Make sure the yogurt is plain Greek and not flavored.

Horseradish – Adds a bit of heat to the egg salad and can be left out.

a scoop of egg salad on a lettuce on a plate

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.

What to serve with egg salad

Serve Greek yogurt egg salad as a meal in a delicious sandwich, tortilla wrap, lettuce wrap, lettuce cups or on top of a bed of greens or spread it on top of toast for a breakfast sandwich.

Aside from egg salad sandwiches, another great way to serve egg salad is on an appetizer board spread on crackers seasoned with salt and black pepper along with hummus and cucumber appetizers, slices of cheese, hummus, and pita chips or veggies.

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.

an overhead view of egg salad on a bed of lettuce on a white plate with tomaotes

Egg salad variations

Add pickles or relish – Add 2 to 3 teaspoons to taste of pickle relish or chopped dill pickles. teaspoon of relish

Spicy – Add a dash of hot sauce such as buffalo sauce or tabasco sauce or a dash of red pepper flakes.

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 – Make avocado egg salad with a half of a diced avocado which will add an extra touch of creamy texture.

Mayonnaise – Add up to a tablespoon of mayonnaise to the egg salad for a mor traditional egg salad.

Onions – Make a zesty egg salad and add a few teaspoons fo diced green onions or red onion.

How to make perfect hard-boiled eggs for egg salad

The key to making a deliciously creamy egg salad is to have perfectly cooked eggs. Eggs that have been cooked for too long are dry and can affect the texture of the egg salad. 

Cover the eggs with water in a pan, and cover the pan. Bring the eggs to a boil. Leave the cover on and turn the heat off. Allow the eggs to sit in the hot water for 12 minutes.  Rinse the eggs under cold water and peel them.

Tips

  • 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.
Can you mash hard-boiled eggs for egg salad instead of chopping them?

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.

Why are hard-boiled eggs so hard to peel?

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.

Can I use mayonnaise to make Greek yogurt egg salad?

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 might also like these recipes

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an overhead view of egg salad on a bed of lettuce on a white plate with tomaotes

Deviled Egg Salad with Greek Yogurt

Deviled Egg salad with Greek yogurt is creamy, delicious and loaded with protein and flavor.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Click on serving size to scale this recipe

Course: Appetizers & Snacks, Lunch Recipes
Cuisine: American
Keyword: egg salad with greek yogurt
Servings: 4
Calories: 105kcal
Author: Anne
Scale this Recipe 4

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 horseradish1 teaspoon prepared horseradish
  • Mix all of the ingredients together season with salt and pepper to taste and serve.

Notes

Add any of these ingredients to add extra flavor.
  • a teaspoon of relish
  • hot sauce
  • paprika
  • chopped onion
  • diced pickles
  • fresh herbs such as chives, parsley, basil and oregano
Store leftover egg salad in the refrigerator in an airtight container for up to three days.
See article above for recipe variations, tips and more!

Nutrition

Serving: 1 | Calories: 105kcal | Carbohydrates: 1g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 141mg | Potassium: 120mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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