Creamy Low-Carb Greek Yogurt Egg Salad

Enjoy a healthier twist on a classic with this Creamy Low-Carb Greek Yogurt Egg Salad. It’s incredibly easy to make, packed with flavor, and perfect for a quick, satisfying meal. This recipe uses simple, wholesome ingredients for a delicious and nutritious dish.

Gather these simple items for your delicious egg salad.

• 4 large hard-boiled eggs, peeled and chopped
• 1/4 cup plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 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

Customize your egg salad with these easy swaps.

• Greek Yogurt: For a dairy-free option, use a plain, unsweetened dairy-free yogurt alternative like coconut or almond milk yogurt. Ensure it’s thick and creamy.
• Dijon Mustard: Yellow mustard can be used in a pinch, but it has a different flavor profile. A touch of mayonnaise can be added for extra richness if desired.
• Lemon Juice: White wine vinegar or apple cider vinegar can work, but lemon juice provides the freshest taste.
• Celery: If you don’t have celery, finely diced bell pepper (any color) or even a little raw finely shredded zucchini can offer a similar crunch.
• Green Onions: Chives or a very small amount of finely minced red onion can be used as a substitute.
• Spices: Feel free to add a pinch of garlic powder or onion powder for extra flavor. A dash of hot sauce can add a nice kick.

1. Place the chopped hard-boiled eggs in a medium mixing bowl.
2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until emulsified and smooth.
3. Add the yogurt dressing, diced celery, and sliced green onions to the mixing bowl with the eggs.
4. Gently fold the ingredients together using a spatula until the eggs are evenly coated, taking care not to over-mash the yolks. Some yolk breaking is fine and adds to the creaminess.
5. Season the mixture with salt, black pepper, and smoked paprika. Taste and adjust seasonings as needed.
6. Serve immediately over greens or store in an airtight container in the refrigerator for up to 3 days.

• Over-mashing the eggs: Mashing too vigorously can break down the egg whites and yolks too much, resulting in a mushy texture instead of distinct pieces of egg. Gently fold the ingredients to maintain texture.
• Using sweetened yogurt: Sweetened yogurt will make the egg salad taste off. Always use plain, unsweetened Greek yogurt for this recipe.
• Not seasoning enough: Eggs are a blank canvas and need proper seasoning. Don’t be afraid to add a little extra salt and pepper to enhance the flavors.

• Avocado Egg Salad: Mash half an avocado into the Greek yogurt mixture for added creaminess and healthy fats.
• Spicy Kick: Add a pinch of cayenne pepper or some finely minced jalapeño for a spicy variation.
• Herby Delight: Mix in fresh dill, parsley, or chives for an extra burst of herby flavor.
• Deli Style: For a more traditional flavor, you can add a tablespoon of mayonnaise along with the Greek yogurt.

• Serve over a bed of crisp lettuce, mixed greens, or spinach for a healthy salad.
• Spoon into lettuce cups (like Bibb or Romaine) for a convenient, low-carb bite.
• Enjoy as a filling for celery sticks for a crunchy, refreshing snack.
• Serve with low-carb crackers or cucumber slices.
• Use as a topping for avocado halves.

Approximate values per serving (makes 4 servings). Actual values may vary based on specific ingredients and portion sizes.

Can I make this ahead?

Yes, absolutely! This cream low-carb Greek yogurt egg salad can be made ahead of time. It actually tastes even better when the flavors have had a chance to meld together in the refrigerator for a few hours or overnight.

How do I store leftovers?

Store any leftover egg salad in an airtight container in the refrigerator. It should stay fresh and delicious for up to 3 days. Ensure it’s always kept cold to maintain food safety.

Is this recipe keto-friendly?

Yes, this Creamy Low-Carb Greek Yogurt Egg Salad is very keto-friendly. It uses Greek yogurt instead of mayonnaise (which can sometimes contain hidden sugars or unhealthy oils) and naturally low-carb ingredients like eggs, celery, and green onions.

Can I add other vegetables?

Certainly! You can add finely chopped bell peppers, red onion, pickles, or even a small amount of drained capers for extra flavor and texture. Just be mindful of adding too many high-carb vegetables if you are strictly following a low-carb or keto diet.

This Creamy Low-Carb Greek Yogurt Egg Salad is a versatile, healthy, and delicious recipe. It’s perfect for meal prep, quick lunches, or a light snack. Enjoy its simple goodness and ease of preparation!

Creamy Low-Carb Greek Yogurt Egg Salad

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Indulge in a fresh, lighter version of classic egg salad featuring Greek yogurt instead of mayo. This dish is bursting with flavor from tangy Dijon mustard, bright lemon juice, and smoky paprika. Perfect for lunch, snacks, or low-carb/keto meals.

• Author: basma
• Prep Time: 10
• Cook Time: 7
• Total Time: 17
• Yield: 4 servings 1x
• Category: High Protein Lunch
• Method: Mixing
• Cuisine: American
• Diet: Low-Carb

Ingredients

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4 large hard-boiled eggs, peeled and chopped
1/4 cup plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
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

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Instructions

Boil eggs for 7 minutes or until hard-cooked
Chop peeled eggs into bite-size pieces
In a mixing bowl, combine eggs, Greek yogurt, Dijon mustard, and lemon juice
Finely dice celery and thinly slice green onions
Mix all ingredients thoroughly, seasoning with salt, pepper, and paprika
Serve chilled as a standalone dish or inside lettuce wraps

Notes

Greek yogurt provides a creamy, tangy texture and boosts protein.
Dijon mustard can be replaced with yellow mustard for a milder flavor.
For dairy-free: use unsweetened coconut or almond yogurt.
Add chopped herbs like dill or parsley for extra freshness.
Store leftovers in an airtight container for up to 2 days.

Nutrition

• Serving Size: 1/4 cup
• Calories: 150
• Sugar: 1g
• Sodium: 200mg
• Fat: 5g
• Saturated Fat: 1.5g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 200mg