- Calories
- 220
- Protein
- 19g
- Fiber
- 1g
- Sat. fat
- 5g
- Sodium
- 380mg
- Added sugar
- 0g
What this recipe does for you.
A creamy egg salad built on Greek yogurt with just one spoon of mayo: jammy-set eggs, celery for crunch, dill and lemon for lift. 19g protein per serving, 20 minutes, no cook after the eggs.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Fage Total 5% Greek yogurt
The dressing lives or dies on the yogurt. Fage is thick enough that you don't water down the salad, and tangy enough that one tablespoon of mayo is genuinely all you need. Thinner store-brand yogurts weep liquid into the eggs by day two and the whole thing goes soupy.
Ingredients
Serves 4- 8 wholelarge eggs
- 1/4 cupplain Greek yogurt · 2% or full-fat
- 1 tbspmayonnaise
- 1 tspDijon mustard
- 2 stalkscelery · finely diced
- 2 tbspchives · finely sliced
- 1 tbspfresh dill · chopped, optional
- 1 tsplemon juice
- 1/4 tspblack pepper · cracked
- kosher salt · to taste, at the end
- paprika · a pinch to finish, optional
Method
Lower eggs into already-boiling water, 12 minutes
Starting cold eggs in cold water gives you a moving target on doneness. Lower them straight into a rolling boil, drop to a strong simmer, and set a timer for 12 minutes for fully set but still tender yolks. Not 15, that is where the gray ring and the sulfur smell start.
Ice bath, then peel under running water
Straight from the pot into a bowl of iced water for 5 minutes. The shock stops the cooking and shrinks the egg from the shell. Peel under a thin stream of cold water and the membrane lifts away in sheets instead of taking chunks of white with it.
Greek yogurt does the work, mayo does the rounding
A quarter cup of thick Greek yogurt is the body of the dressing. One tablespoon of mayonnaise adds the fat and the familiar richness so it still tastes like egg salad, not like a diet version of it. That ratio is the whole trick to cutting the fat without anyone noticing.
Dijon and lemon, off to the side first
Whisk the Dijon and lemon juice into the yogurt and mayo before the eggs go in. Mixing the seasoning into the dressing first means it distributes evenly. Stir it in after the eggs and you get a bland bite next to a sharp one.
Chop the eggs, don't mash them
A pastry cutter or the back of a fork, but stop while there are still distinct pieces. Egg salad wants texture, some yolk-creamy, some white-chunky. Mash it smooth and it turns to paste. I chop the whites rougher and let the yolks break down into the dressing.
Celery and chives for crunch and freshness
Two finely diced celery stalks are the crunch that keeps every bite from being soft. Chives and a little dill are the fresh top note. Fold them in last, gently, so the celery stays crisp and the herbs don't bruise into the dressing.
Salt at the very end, then taste again
Eggs are bland and need more salt than you expect, but the Dijon and mayo already bring some. Season at the end, stir, taste, and correct. A pinch of paprika over the top adds color and a faint smoky warmth if you want it.
Rest 15 minutes in the fridge before serving
The salad tastes flat straight from the bowl and comes together after a short chill, the dressing sets, the flavors marry, and it firms up enough to hold on bread. It keeps three days covered in the fridge; the celery softens after that.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- How long should I boil the eggs for egg salad?
- Twelve minutes from a boil, then straight into ice water. That gives you fully set yolks that are still tender rather than chalky and gray. If you like a slightly softer, creamier yolk, pull them at 10 minutes; past 14 you get the greenish ring and the sulfur smell.
- Can I make egg salad without mayo?
- Yes. Use all Greek yogurt, a full third of a cup, and add a teaspoon of olive oil to replace the fat the mayo was carrying. It tastes a touch tangier and a little less rich, but it is genuinely good, and it takes the salad to around 21g protein per serving. The one tablespoon of mayo in the main recipe is there for familiarity, not necessity.
- How long does egg salad keep in the fridge?
- Three days, covered, in the coldest part of the fridge. The flavor is best on days one and two; by day three the celery has softened and the dressing has thinned slightly. Do not freeze it, the eggs and yogurt both turn watery and rubbery on thaw. If you are meal-prepping, boil and peel the eggs ahead and mix the salad the day you want it.
- What is the best bread for an egg salad sandwich?
- A sturdy, tight-crumb bread that won't go soggy: good sourdough, seeded rye, or a dense whole-grain. Toast it lightly for structure. For a low-carb version, this is excellent scooped into little gem lettuce cups, piled on cucumber rounds, or eaten straight with seeded crackers.
- How do I keep egg salad from getting watery?
- Two things: use thick Greek yogurt rather than a thin one, and salt at the end rather than the start, since salting early draws water out of the eggs and celery. If your batch does weep a little after a day, drain the liquid and fold in an extra spoon of yogurt to bring it back.
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