I love egg salad and I’m super picky about it.
An instant deal-breaker is gloppy, mayo-heavy egg salad that just screams empty calories.
I’ve created this easy recipe that largely uses 0% fat plain Greek yogurt and just a smidge of fat-free mayo.
For crunch there’s a bit of celery while green onions, dill, and Dijon mustard add classic egg salad flavors.
You can doctor it up by adding diced red peppers, Roma tomatoes, dill relish, but I kept this version more traditional, minus the fat and calories. You’ll never miss them.
I used 8 hard-boiled egg whites and 4 yolks, and discarded 4 of the yolks to keep it even lighter, but you can use 8 whole eggs. To keep it squeaky clean, the recipe can be made as egg-white only egg salad but I don’t find it as satisfying without some yolks.
It’s great on sandwiches, crackers, or just right out of the bowl. I can happily sit down to just a bowl of egg salad and polish it off.
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Lighter Egg Salad
Ingredients
- 8 hard-boiled large eggs, optionally discard some of the yolks; I use 4 and discard 4
- ½ cup 0% fat plain Greek yogurt, minus 2 tablespoons (or another Greek yogurt; regular yogurt is not recommended for this recipe because it’s too thin)
- 2 tablespoons fat-free mayonnaise, or another mayo
- 2 teaspoons Dijon mustard, yellow mustard may be substituted but I prefer Dijon
- heaping 1/4 cup celery, diced small
- heaping 1/4 cup green onions, sliced thin (about 1 green onion)
- 2 teaspoons fresh or dried dill
- 1 teaspoon salt, or to taste
- ¾ teaspoon pepper, or taste
- pinch garlic powder
- pinch sugar, optional (brings out and compliments the salt and spices)
Instructions
- To a large saucepan, add eggs, cover with 1 inch water, and bring to a boil uncovered over high heat. After water starts boiling, allow it to boil for 10 minutes. Drain water, remove eggs, rinse with cold water, place eggs in an ice bath in a large bowl, and allow them cool until you’re able to peel them. (Or hard-boil the eggs using your favorite method.)
- Slice the eggs (I use all 8 egg whites and 4 yolks and discard the other 4 yolks based on personal preference). I prefer to keep the slices on the bigger side so I can see nice chunks of egg in the egg salad. I use this egg slicer to slice once vertically, then rotate the egg 90 degrees and slice again. If you don’t have one, I recommend hand chopping rather than using a food processor so you don’t pulverize the eggs; set aside.
- To a large bowl, add all remaining ingredients and stir to combine.
- Add the eggs and stir gently to coat evenly. Taste and make any flavor or seasoning adjustments, if necessary. You may need more salt, more pepper, or an extra small dollop of Greek yogurt or mayo (those are the most common adjustments I make). Depending on how cold the eggs were when you peeled them and personal preference, you may need to cover and chill the egg salad for a few hours before serving. Egg salad will keep airtight in the fridge for up to 3 days. Serve with bread, crackers, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Like traditional egg salad but because of high fat ingredients rarely make it; very pleased to find this delish recipe, plan to make for this weekend  along with fresh bread.
 Oh what a treat,perhaps blueberry mini muffins.Â
Thank you for great recipe & a desire to cook creatively this summer.
Sincerely,
Carmen aka keenpetite
I have been anxious to try this–and of course we loved it!! It’s the first time I’ve put celery, green onion, and dill in egg salad (I usually use paprika) so it’s my new favorite. I love the crunch and all the flavors together.
When you told me you had never put dill or celery in egg salad the other day I thought, really? That’s always how my mom and grandma made it and so even though I lightened it up, the things I used were old-school, at least for me! But so glad you’re a fan now of the crunch and the flavors! Thanks for trying it, Paula!
Averie, I did this salad tonight; most ingredients – organic. Tastes great! Thank you, Averie, salad became a big hit at home: -)Â
Best, M.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a big hit in your house!
I love your website, but please understand. Â FAT does NOT hurt you. Â In fact, your body is made to digest healthy oils, including coconut oil, butter and olive oil. Â Sugars are the problem, causing weight gain, insulin resistance, heart problems, not to mention that cancer LOVES sugar and consumes it 19 times quicker than the human cell. Cancer also loves acidic bodies and sugar makes the body acidic.
So, all these recipes that use 0 percent fat yogurts, sour creams and margarines, ask yourself, if there is not fat to thicken the product, then what is the company using to make it just as thick? Â Read the ingredients on the back, and you probably won’t be able to understand what crap they use. Â Neither does your body. No fat means that the company has to use sugar to make it palatable. Â 5 grams of sugar equals 1 teaspoon. Â Remember that when you read the back of all the processed food you are eating.
After 6 years of mostly blogging about desserts (with plenty of fat and sugar!!), there are times when I deviate and post recipes that are lighter and/or non-desserts. Some readers enjoy lighter recipes and like being given these options. To each her own if she chooses to make it or not, or substitute with ingredients that are more in keeping with her personal food philosophy.
I love that you used Greek yogurt! Great substitute. Pinned!
Thanks for pinning! Gotta try to shave off calories where we can…so we can have more gooey bars :)
Yes, I couldn’t agree more – mayo-laden egg salads are the WORST!! This one looks so delicious, love how light it is!
I love egg salad. Â Greek yogurt is a great idea. Â My daughter and I disagree over adding celery–I’m a definite “yes” but she isn’t. Â
I love the crunch and while I’m not always a huge fan, I love it in egg salad!
Perfect! Im gonna try this as soon as I get home from Alaska!
I’ve been loving seeing the rugged-Marla pics from Alaska :)
Perfect! Im gonna try this as soon as I get home from Alaska!
Egg salad is one of my favorite sandwiches, if not my absolute favorite. I love it so much and love it when it’s bursting with fresh flavors like dill, Dijon and onion. Your lightened up version will be a god-send since I can polish off the entire batch easily and want to at least be a tad mindful of the calories :)
When I’m in the right mood, I can go to TOWN on egg salad too and yeah those pesky calories can sneak up!
my husband loves egg salad! We’ll have to try this soon!
Paige
https://thehappyflammily.com
I usually always add yogurt in my egg salad, but next time I am SO trying greek yogurt! This looks so ultra-creamy, I’m kinda in awe that it’s lighter! I could polish off a bowl of this like nobody’s business. ;)
I seem to recall you having an amazing looking egg salad right around Easter? There were so many right around that time that I wanted to try everyone’s recipes!
Averie – I usually only eat egg salad when it’s made with avocados or greek yogurt. Thank you for sharing this healthier, lightened up dish with us. I will be making some of this soon. :)
I think I’m the only person who hasn’t tried avocado egg salad but I totally want to!
I lovelovelove using Greek yogurt in egg salad! It’s EXTRA creamy, and it has the super-protein goodness to keep me from turning into the hangry monster before my next meal. This looks delish! Pinned!
Thanks for pinning and everything you said is so true!
I usually end up just eating the hard boiled eggs plain or on a salad. This looks much more exciting!! I like the green onion and dill in yours–I’ve never had it that way and am anxious to try it.
So much more exciting this way! If you try it, LMK!! So much more flavor with the onions, dill, and I bet you’ll enjoy it!
100% agree. Mayo always makes egg salad seem so gloppy, and I don’t even have it all the time. Greek yogurt is one of my go-to’s, so thanks for another great recipe!