Creamy Low-Carb Greek Yogurt Egg Salad

If you’re looking for a high-protein lunch that feels light and satisfying, look no further than the Creamy Low-Carb Greek Yogurt Egg Salad!

Swapping mayonnaise for Greek yogurt keeps the texture rich while making this a lighter option for your next make-ahead lunch.

Did you know that Greek yogurt contains significantly more protein than regular yogurt, which makes it a smart base for a filling egg salad?

With just a few simple ingredients, you can whip up a meal that will impress your family and friends, or spoon it onto creamy cucumber appetizers for a party.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Ingredients for Your Greek Yogurt Egg Salad

To create the perfect egg salad, you’ll need the following ingredients:

Essential Ingredients

• 4 large eggs hard-boiled, peeled and chopped
• 1/4 cup plain Greek yogurt full-fat or 2% for extra creaminess
• 1 teaspoon Dijon mustard for a tangy kick
• 1 tablespoon fresh lemon juice about half a lemon
• 1/4 cup celery finely diced
• 1 tablespoon green onions thinly sliced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

Optional Ingredients

• 1 tablespoon fresh dill chopped, for a fresh herbal note
• 1 tablespoon capers drained, for a briny bite
• 1/2 ripe avocado diced, for extra richness

How to Prepare the Egg Salad

Here’s how to make it:

1. Boil the Eggs: Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Cover, remove from heat, and let stand for 10 minutes, then move them to an ice bath for 5 minutes.
2. Chop the Eggs: Peel the cooled eggs and chop them into small, bite-sized pieces.
3. Make the Dressing: In a medium bowl, whisk the Greek yogurt, Dijon mustard, and lemon juice until smooth, about 30 seconds.
4. Combine the Salad: Fold in the chopped eggs, celery, green onions, kosher salt, black pepper, and smoked paprika until evenly coated, about 1 minute.

Assembly: Serving Your Egg Salad

Once the salad is mixed, it’s time to serve it your way!

1. Taste and Adjust: Taste the salad and add an extra pinch of kosher salt or a splash of lemon juice if needed.
2. Serve Your Way: Spoon the salad onto toasted whole grain bread, crisp lettuce cups, or cucumber slices.
3. Chill for Deeper Flavor: Refrigerate for 15 minutes before serving if you have time, since this step is optional.

Serving Suggestions

Serve your egg salad alongside a crisp Japanese cucumber salad for a refreshing, low-carb lunch.

For a beverage, try iced green tea or sparkling water with a lemon wedge for a crisp, clean finish.

Conclusion

In just a few simple steps, you’ve created a creamy, protein-rich egg salad that is sure to become a lunchtime favorite.

It’s a reliable choice for quick weekday lunches, weeknight dinners, or meal prep for the week ahead.

Don’t hesitate to get creative with your toppings and mix-ins, because there’s no limit to how you can customize this recipe!

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I use mayonnaise instead of Greek yogurt?

You can, but mayonnaise adds more fat and calories, so the salad will be richer and less tangy.

How long does egg salad last in the fridge?

Store it in an airtight container in the refrigerator for up to 3 days.

What should I serve with egg salad?

Serve it on whole grain toast, in lettuce cups, or with crunchy vegetable sticks for a satisfying low-carb meal.