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Healthy Creamy Egg Salad Recipe Easy Homemade Fresh Flavor in 5 Minutes

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A quick and easy creamy egg salad made with Greek yogurt, olive oil, and fresh herbs for a light, nourishing, and flavorful dish perfect for brunch, lunches, or snacks.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled (organic or free-range recommended)
  • 1/4 cup plain, full-fat Greek yogurt (dairy-free coconut yogurt can be used)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh chives or dill
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely minced red onion (optional)
  • Salt and black pepper to taste (kosher salt and freshly cracked pepper recommended)
  • Optional: pinch of smoked paprika or dash of hot sauce

Instructions

  1. Place 6 large eggs in a medium pot and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer for 10 minutes.
  2. Transfer eggs to an ice bath immediately to stop cooking and make peeling easier. Cool for at least 5 minutes.
  3. Gently tap each egg on the counter and roll it to loosen the shell. Peel under running cold water if needed. Pat dry with a paper towel.
  4. Roughly chop the peeled eggs into bite-sized pieces.
  5. In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Add water a teaspoon at a time if dressing is too thick.
  6. Fold in chopped eggs, minced red onion (if using), chopped celery, and fresh herbs. Stir gently to combine without overmixing.
  7. Taste and adjust seasoning with more salt, pepper, lemon juice, or optional hot sauce/smoked paprika.
  8. Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld.

Notes

Timing the eggs precisely for 10 minutes prevents rubbery yolks and gray rings. Peel eggs under cold running water to ease shell removal. Whisk yogurt and mustard before adding olive oil for a silky dressing. Avoid overmixing eggs to maintain texture. Refrigerate at least 15 minutes before serving for best flavor.

Nutrition

Keywords: healthy egg salad, creamy egg salad, easy egg salad recipe, homemade egg salad, Greek yogurt egg salad, quick lunch, light egg salad

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