Are you a fan of Greek yogurt? This egg salad made with Greek yogurt is for you. The yogurt brings probiotics, protein, and a creamy texture without the extra fat of mayonnaise, making this a lighter, paleo-friendly option for lunch. Its tangy, bright flavor keeps the salad fresh and satisfying.
Greek Yogurt Egg Salad Recipe
If you use non-fat Greek yogurt the recipe becomes lower in calories while still keeping excellent texture. For extra depth, a pinch of ground cumin works wonderfully, though it’s optional. We add crunchy celery and minced dill pickles for texture and tang—feel free to increase the pickles if you enjoy that flavor. You can also customize the seasoning: try minced onion, chili powder, garlic salt, lemon pepper, or your favorite spice blend.
Video: Probiotic Greek Yogurt Egg Salad Recipe
Probiotics Are Good for You
Yogurt is a great source of probiotics and supports gut health while adding protein to this dish. This egg salad is high in protein and fits well into keto and paleo-style eating when served on leafy greens such as arugula, kale, or mixed salad greens.
Tips on Making the Greek Yogurt Egg Salad
- Use plain yogurt—non-fat reduces calories with little change to flavor. Avoid fruit-flavored varieties.
- Regular yogurt can substitute for Greek yogurt, but you may need slightly less if it’s thinner.
- Add the chopped eggs at the end so they retain texture; mixing the seasonings first helps distribute flavor evenly.
- If you like heat, add a pinch of chili powder or a dash of hot sauce to taste.
Non-Fat Yogurt Egg Salad Recipe
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Ingredients
- 6 hard boiled eggs, chopped
- 1/2 cup non-fat Greek yogurt
- 1/2 cup celery, small chop
- 2 teaspoons mustard
- 2 green onions, minced
- 6 dill pickles, diced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin, optional
- 1/2 teaspoon kosher salt, or to taste
- Fresh black pepper to taste
- Lettuce, for serving
Instructions
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Combine the Greek yogurt, celery, mustard, green onions, pickles, paprika, cumin (if using), salt, and black pepper in a bowl. Stir until blended, then gently fold in the chopped eggs so they keep some texture. Taste and adjust seasoning as needed.
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Serve the egg salad on a bed of fresh lettuce or alongside low-carb crackers or bread. Enjoy.
Video
Nutrition Information per Serving
Carbohydrates: 8 g,
Protein: 13 g,
Fat: 8 g.
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- How to Make Air Fryer Boiled Eggs
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- Keto Egg Butter
- Low Carb “Eggs in a Cloud”
- Avocado egg salad recipe
- This recipe was originally published in 2018 and republished in 2022 with a new video.