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A close up of healthy egg salad on a piece of toast on a brown plate. It is topped with sliced green onions, dill, and black pepper.
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4.92 from 12 votes

Healthy Egg Salad

Throw together this simple, creamy, crunchy, and healthy egg salad recipe. Made with mustard, pickles, dill, and tossed with creamy greek yogurt for extra protein. Serve it in a salad, in a sandwich, on lettuce wraps, or eat it as is. Perfect for meal prep or a quick and easy lunch. Gluten-free and low-carb.
Course Main Course
Cuisine American
Keyword easy egg salad recipe, healthy egg salad, healthy egg salad recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Calories 261kcal
Author Kelly Nardo

Ingredients

  • 12 large hard-boiled eggs
  • 3/4 cup greek yogurt (6 ounces - I used full-fat)
  • 1 tablespoon dijon mustard
  • 1 tablespoon pickle juice
  • 1/2 cup chopped green onions (about 4 stalks)
  • 1/2 cup diced dill pickles
  • 1/4 cup fresh dill, roughly chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Prep your eggs. If needed, make hard-boiled eggs. Once cooled, peel and roughly chop into bite-size pieces.
  • Make the egg salad. Add greek yogurt, mustard, pickle juice, salt, and pepper to a medium bowl and mix well to combine. Add in your chopped eggs, green onions, pickles, and dill, and stir until incorporated with the yogurt mixture. Adjust according to taste.
  • Enjoy! Serve in a sandwich, salad, or however you like!

Nutrition

Serving: 1cup | Calories: 261kcal | Carbohydrates: 4g | Protein: 23g | Fat: 16.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6.1g | Cholesterol: 564mg | Sodium: 674mg | Potassium: 322mg | Fiber: 0.6g | Sugar: 2.8g | Vitamin A: 277IU | Vitamin C: 2.4mg | Calcium: 154mg | Iron: 2.9mg