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Close-up of creamy Greek yogurt egg salad with herbs in a bowl
Alyssa

Greek Yogurt Egg Salad

Make the perfect Greek Yogurt Egg Salad for sandwiches!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch, Sides
Cuisine: American
Calories: 84
Ingredients Method Notes

Ingredients
  

  • 5 pieces hard boiled eggs
  • 1/3 cup Greek yogurt (OR mayo, if you prefer)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon paprika
  • salt and pepper to taste
  • 1/4 cup chopped celery
  • 1 small red onion (finely chopped)
  • 2 tablespoons chopped fresh herbs (parsley, chives and dill are all delicious)

Method
 

  1. Mash eggs: Place peeled eggs, yogurt/mayo, mustard, vinegar, paprika, salt and pepper in a medium bowl. Mash with a fork until creamy.
  2. Finish: Stir remaining ingredients through egg mixture. Depending on the size of your eggs, you might have to add an tablespoon or two of yogurt/mayo in the end. Keep in the fridge in an airtight container for up to 2-3 days.

Notes

Enjoy this egg salad in sandwiches or on its own!