Light Egg Salad Recipe with Greek Yogurt and Dijon

By Averie Sunshine

A lighter take on classic egg salad made mostly with 0% plain Greek yogurt and a touch of fat-free mayonnaise. Crunchy celery, green onions, dill, and Dijon mustard add the familiar flavors you expect from egg salad while keeping the overall calories and fat much lower. This can be made with whole eggs, a combination of whites and yolks, or egg-whites only for an even leaner option. Serve on bread, crackers, lettuce leaves, or straight from the bowl.

Ingredients

• 8 hard-boiled large eggs (optionally discard some yolks; the author uses 8 whites + 4 yolks and discards 4 yolks to reduce fat)
• 1/2 cup 0% fat plain Greek yogurt (remove about 2 tablespoons if you prefer slightly firmer texture)
• 2 tablespoons fat-free mayonnaise (or your favorite mayonnaise)
• 2 teaspoons Dijon mustard (yellow mustard may be substituted)
• Heaping 1/4 cup celery, diced small
• Heaping 1/4 cup green onions, thinly sliced (about 1 green onion)
• 2 teaspoons fresh or dried dill
• 1 teaspoon salt, or to taste
• 3/4 teaspoon black pepper, or to taste
• Pinch garlic powder
• Pinch sugar, optional (helps balance and enhance the seasonings)

Instructions

1. Place eggs in a large saucepan and cover with about 1 inch of water. Bring to a boil uncovered over high heat. Once boiling, continue to boil for 10 minutes. Drain the hot water, rinse the eggs under cold water, then transfer to an ice bath and let cool until easy to peel. (Alternatively, use your preferred method for hard-boiling eggs.)
2. Peel and slice the eggs. For a lighter salad, you can use only egg whites or a mix of whites and fewer yolks — the texture and richness will vary depending on how many yolks you include. Keep the pieces relatively large for satisfying chunks in the finished salad; hand-chop rather than using a food processor to avoid over-mushing.
3. In a large bowl, combine the Greek yogurt, fat-free mayonnaise, Dijon mustard, celery, green onions, dill, salt, pepper, garlic powder, and optional pinch of sugar. Stir until well blended.
4. Add the chopped eggs and gently fold to coat them evenly with the dressing. Taste and adjust seasoning: you may want a touch more salt, pepper, or a small additional dollop of Greek yogurt or mayo for creaminess. If the eggs were cold when peeled, chilling the assembled egg salad for an hour can improve the flavors and texture.
5. Store airtight in the refrigerator for up to 3 days. Serve on whole-grain bread, croissants, crackers, on top of a green salad, or tucked into lettuce leaves for a low-carb option.

Notes & Tips

If you prefer a richer egg salad, use all whole eggs. To make the salad even lighter, use egg whites only. Fresh herbs like chives or parsley can be substituted for or added alongside dill. For a touch of sweetness and color, fold in minced red bell pepper or a small amount of dill pickle relish. Adjust the yogurt-to-mayo ratio to control tang and creaminess.

Nutrition

Nutrition information is an approximation.

Serving: 1 (from recipe), Calories: 408 cal, Carbohydrates: 10 g, Protein: 35 g, Fat: 25 g, Saturated Fat: 8 g, Polyunsaturated Fat: 13 g, Cholesterol: 843 mg, Sodium: 1644 mg, Fiber: 1 g, Sugar: 7 g