Deviled Egg Salad with Greek Yogurt

Deviled Egg salad with Greek yogurt is creamy, delicious and loaded with protein and flavor. It's easy to make with just a few simple ingredients.

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Deviled Egg salad with Greek yogurt is creamy, delicious and loaded with protein and flavor. It's easy to make with just a few simple ingredients.

Here is what you will need

• Eggs
• Celery
• Greek yogurt
• Dijon mustard
• Prepared horseradish (optional)
• Mayonnaise (optional)
• Sea salt and pepper
• Egg slicer
• Sharp knife

Egg salad is a classic simple salad that's perfect for when you want something easy for lunch. 

You can pile it on top of a bed of greens with tomaotes and onions or serve it as a sandwich. The addition of mustard and horseradish to egg salad to gives the salad  a deviled egg flair or you can try my deviled eggs with Greek yogurt for real deviled eggs.

I use Greek yogurt in place of mayonniase when I make egg salad because Greek yogurt is a better quality ingredient without the empty calories that are in mayonnaise. It's higher in protein, has probiotics and adds an interesting creamy tangy flavor to the egg salad.

I you prefer your egg salad with mayonnaise, you can substitute the yogurt with mayonnaise or add a spoonful to it for a little flavor boost. 

Recipe Tips

How to make perfect hard boiled eggs

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

Here's how to do it: 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 10 minutes.  

How to easily peel the eggs

Drain the water from the eggs and gently shake them in the pan so that the egg shells begin to crack. Add cold water and let the eggs sit for at least 5 minutes and peel the eggs. 

The best way to chop the eggs 

You can use a knife to chop the eggs, or you can use an egg slicer which makes it super easy. Simple place an egg into the slicer horizonatlly and slice, then turn it vertically and slice through the egg once more.

Storage

Store your egg salad in the refrigerator until you are ready to serve it. It will last in the refrigerator for 3 days.

Freezing is not recommended

Change up  your deviled egg salad

Try adding these to your egg salad to enhance the flavor

• a teaspoon of relish
• hot sauce
• paprika
• chopped onion
• diced pickles
• fresh herbs such as chives, parsley, basil and oregano
• substitute the yogurt with an equal amount of mayonniase

You Might also like these recipes with Greek Yogurt

• Deviled eggs
• Blue Cheese Dressing with Greek Yogurt
• Caramelized Onion Dip
• Turkey Lasagna

📖 Recipe

Deviled Egg Salad with Greek Yogurt

Deviled Egg salad with Greek yogurt is creamy, delicious and loaded with protein and flavor. It's easy to make with just a few simple ingredients.

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Keyword: egg salad with greek yogurt, healthy egg salad, no mayo egg salad

Servings: 4

Calories: 133kcal

Author: Anne

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Ingredients

• 6 eggs
• ¼ cup Greek yogurt
• 1 tablespoon dijon mustard
• 2 stalks of celery
• 1 teaspoon horseradish - optional
• ½ tablespoon mayonnaise - optional

Instructions

• Carefully add the 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 celery and add it to a bowl.
• Drain the eggs, and cool them off under cold water.
• Once they are cool enough to handle, peel the eggs and chop them using a knife or egg slicer
• Place the chopped eggs into the bowl with the celery
• Stir in the yogurt, mustard and mayo if using along with salt and pepper.
• Mix all of the ingredients together 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

Nutrition

Serving: 1 | Calories: 133kcal | Carbohydrates: 2g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 280mg | Sodium: 245mg | Fiber: 1g | Sugar: 1g

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

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