Healthy Egg Salad With Herbs

This healthy egg salad is a creamy and fresh take on the classic, using Greek yogurt alongside a touch of mayonnaise for that perfect balance of richness and tang. Loaded with protein and bright flavor from fresh herbs, this version comes together in just twenty minutes for an easy lunch or light dinner.

I first made this when I was trying to meal prep healthier lunches for spring. Now I keep coming back to it for its simplicity and how great it tastes tucked into whole wheat wraps or crisp lettuce leaves. Even the kids are fans.

Ingredients

• Large eggs: bring hearty protein and creaminess to the salad Always check for clean uncracked shells when buying
• Plain Greek yogurt: adds a light tang and reduces the fat content Opt for full-fat or low-fat for best texture
• Mayonnaise: brings a touch of the classic rich flavor Go for real mayo for the silkiest consistency
• Dijon mustard: sharpens things with gentle heat Choose a creamy smooth Dijon for more balanced flavor
• Fresh chives or green onions: offer mild onion flavor and a crisp green bite Snip with clean scissors for fresh best flavor
• Fresh dill or parsley: gives herbal brightness Choose fresh over dried for that garden-fresh taste
• Fresh lemon juice: wakes up all the flavors with gentle acidity Pick a juicy lemon and roll it on the counter for extra juice
• Salt and black pepper: help everything pop Use freshly cracked black pepper for extra kick

Step-by-Step Instructions

Cook and Cool the Eggs:

Place eggs in a saucepan and cover completely with cold water Bring to a boil over medium-high heat then immediately cover and remove from heat Let the eggs sit covered for ten to twelve minutes Before peeling move eggs to an ice water bath for at least five minutes to stop cooking and make peeling easier

Chop and Prep:

Peel each egg gently then chop into even pieces for creamy yet chunky egg salad consistency

Mix the Dressing:

Add Greek yogurt mayonnaise Dijon mustard lemon juice salt and pepper to a medium mixing bowl Whisk until smooth and fully combined Taste and adjust seasoning if needed

Combine it All:

Gently fold chopped eggs chives and dill or parsley into the dressing mixture Stir just until everything is evenly coated being careful not to mash the eggs too much

Taste and Serve:

Taste again for salt and pepper Make any last adjustments Serve chilled on whole grain bread in a wrap or tucked into lettuce cups for a lighter option

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Storage Tips

Store egg salad in an airtight container in the refrigerator for up to three days Press a piece of parchment paper or plastic wrap directly against the surface to keep it extra fresh and prevent the salad from drying out Always give it a quick stir before serving leftovers

Ingredient Substitutions

Swap in all Greek yogurt if you want to go entirely mayo free For extra crunch add diced celery or pickles If you are out of dill try fresh tarragon or basil for a twist Chopped green onions add snap if you do not have chives

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Serving Suggestions

Egg salad is just as good spooned onto toasted bread as it is wrapped in a big leafy lettuce cup Top with a sprinkle of smoked paprika or add sliced radishes for color My family loves it tucked inside pita pockets for school lunches

Recipe FAQs

→ What makes this dish lighter than traditional versions?

Greek yogurt replaces much of the mayonnaise, reducing fat while maintaining a creamy texture and boosting protein.

→ Can I prepare it ahead of time?

Yes, this salad holds up well when refrigerated in a sealed container for up to three days, making it ideal for meal prep.

→ How do I achieve perfectly boiled eggs?

Bring eggs to a boil, cover, remove from heat, and let them sit for 10–12 minutes before placing in an ice bath.

→ Are there serving suggestions beyond sandwiches?

It's delicious served in lettuce cups, as a filling for whole grain wraps, or even on its own as a light salad.

→ What herbs work best in this salad?

Fresh chives, dill, or parsley add vibrant flavor, but green onions or any tender herb you prefer can be used.

→ Can I make it dairy-free?

For a dairy-free option, use a non-dairy yogurt alternative in place of Greek yogurt. Adjust flavor as needed.