Creamy Low-Carb Greek Yogurt Egg Salad
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.
- 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
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
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