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Deviled Egg Salad with Greek Yogurt

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

5 from 6 reviews

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.

Scale

Ingredients

Instructions

  1. Carefully add the eggs to a saucepan and cover them with water
  2. Cover the saucepan and bring the eggs to a boil
  3. 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
  4. While the eggs are cooking, dice the celery and add it to a bowl.
  5. Drain the eggs, and cool them off under cold water.
  6. Once they are cool enough to handle, peel the eggs and chop them using a knife or egg slicer
  7. Place the chopped eggs into the bowl with the celery
  8. Stir in the yogurt, mustard and mayo if using along with salt and pepper.
  9. Mix all of the ingredients together and serve

Notes

Add any of these ingredients to add extra flavor

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