Egg Salad with Greek Yogurt

Ingredients

• 6 to 8hard-boiled eggs, peeled
• 80 ml (⅓ cup)plain Greek yoghurt
• 15 to 30 ml (1 to 2 tablespoons)red onion, finely chopped
• 10 ml (2 teaspoons)Dijon mustard
• 2.5 to 5 ml (½ to 1 teaspoon)kosher salt
• 0.6 ml (⅛ teaspoon), or to tasteblack pepper
• 1.25 ml (¼ teaspoon), plus extra for garnishsweet paprika
• to tastechives, chopped, for garnish

Instructions

1. 1

   Chop the eggs

   Chop the peeled hard-boiled eggs and place them in a bowl.

2. 2

   Add the flavourings

   Add the Greek yoghurt, red onion, Dijon mustard, salt, pepper, paprika and chives to the bowl.

3. 3

   Mix and garnish

   Combine everything well. If you like, finish with a little extra paprika and chives.

What is egg salad?

Egg salad is a simple mixture of chopped cooked eggs and a creamy dressing, often served in a sandwich or alongside salad. It is a familiar lunch dish in the United States, where versions commonly use mayonnaise.

This version uses Greek yoghurt for a tangy dressing, with Dijon mustard, red onion and paprika adding savoury depth. Chives bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 15g protein, 3g carbs, 11g fat.

The eggs provide most of the protein and fat, while the Greek yoghurt adds some protein and a little more fat. The small amount of carbohydrate comes mainly from the yoghurt, onion and seasonings. Pair a portion with leafy greens or crunchy vegetables for a more substantial plate.

Choosing the ingredients

Eggs: Use fully hard-boiled eggs and peel them before chopping. The recipe allows six to eight, so the final salad will be firmer or creamier depending on how many you use.

Yoghurt: Plain Greek yoghurt gives the mixture a thick, tangy base. Choose unsweetened yoghurt so it complements the savoury ingredients.

Seasoning: Salt, black pepper and sweet paprika round out the flavour, while Dijon mustard adds a sharp note. Red onion and chives provide a little bite and freshness.

Getting the texture right

Chop the eggs to the size you prefer: smaller pieces make a more cohesive filling, while larger pieces leave a chunkier texture. Mix gently enough to combine the dressing without turning the eggs into a paste.

The yoghurt coats the eggs rather than forming a runny sauce. If the mixture seems loose, add the dressing gradually next time, especially if using fewer eggs.

Balancing the seasoning

Salt: Start at the lower end of the stated range and taste after mixing, then add more if needed. This gives you room to account for the saltiness of the eggs and your preferred serving bread.

Mustard and paprika: Dijon brings tang, while sweet paprika adds warmth without making the salad hot. Keep the extra paprika for a light garnish just before serving.

Serving ideas

Sandwich: Spoon the egg salad into bread or pita for a straightforward lunch. Add crisp salad leaves if you want extra crunch.

Lighter accompaniments: Serve it over a bed of greens or with crunchy vegetables. Crackers also make an easy option for a snack or packed lunch.

Making it ahead

This is a useful make-ahead lunch because the eggs, yoghurt and seasonings can be mixed in one bowl. Keep it chilled in a covered container and add the garnish when you are ready to serve.

For the best texture, chop the eggs evenly and avoid repeatedly stirring the mixture once it is combined.

Recipe notes & tips

• Chop the eggs evenly so each serving has a good mix of yolk and white.
• Begin with the smaller amount of salt and adjust after combining.
• Add the yoghurt gradually if you prefer a chunkier salad.
• Finely chop the red onion so its flavour is spread throughout the mixture.
• Keep the extra paprika and chives for a fresh garnish just before serving.

Variations

• More herbs: Add extra chopped chives for a fresher finish.
• A sharper dressing: Stir in a little more Dijon mustard to taste.
• Chunkier salad: Chop the eggs into larger pieces and fold them together gently.
• Extra crunch: Serve with crisp lettuce or sliced vegetables.
• Smoky note: Swap the sweet paprika garnish for smoked paprika.

Common mistakes to avoid

• Overmixing: The eggs can become pasty, so stir only until the dressing coats them.
• Too much salt at first: Start with the lower amount, taste, then add more if needed.
• Large onion pieces: They can overwhelm a bite, so chop the red onion finely.
• Watery dressing: Use plain, thick Greek yoghurt and add it gradually.
• Garnishing too early: Add the extra chives and paprika just before serving for a fresher finish.

How to store

Keep the egg salad covered in the refrigerator and eat it within 3 days. Stir gently before serving; it is best served cold, so reheating is not needed.

Frequently asked questions