The best egg salad

Classic egg salad is the comfort food of sandwiches and one of my favorite lunch options! This healthy egg salad is super simple to make with chopped boiled eggs, Plain or Greek yogurt, fresh herbs, and the perfect blend of seasonings. It turns out creamy and delicious every time! A quick and easy meal option that’s wonderful served as a sandwich, in a tortilla wrap, with a side of crackers, or in lettuce cups.

What makes this salad healthy?

This healthy egg salad is very similar to the classic recipe. But I make it healthier by:

• Swapping the mayo for Plain or Greek yogurt. Greek yogurt has lower calories, lower fat, and higher protein making it very diet-friendly. It is super creamy, and it creates a rich consistency that we all know.
• Adding chives or green onion to the mix. This addition bulks up the egg salad so it feels like we’re eating more quantity, but the calories are actually less per serving. It also gives the egg salad a nice crunch.
• Serving options. Get creative with how you serve egg salad. You can go low-carb (without bread), and serve the egg salad in a lettuce wrap or on top of a bed of greens, which makes it perfect for those following a keto or Whole30 diet.

If you are looking for something easy to make for a quick lunch or party finger food, this healthy egg salad would be the perfect recipe for you.

More options for flavors

Try adding briny foods like pickles or horseradish for some added brightness. If you’d like to add more vegetables, quartered cherry tomatoes, chopped cucumbers, or even chopped bell peppers would be delicious. In terms of herbs, pretty much anything goes. Always use fresh herbs to bring the best flavor. The options are endless.

Let’s get cooking…

Hard boil your eggs. I use a little cheat tool to know what stage of egg I am at. You can find it here. I do not use mayo in this recipe. We use mostly plain yogurt in the Czech Republic. I feel like that is the best route to go anyway. If you cannot live without mayo, feel free to add it to your recipe. You can cook your eggs ahead of time.

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Cooldown your eggs. Peel and dice. I use grader to make it faster. Use a good size bowl and add all ingredients together. Mix well, salt and pepper to taste. You can add red pepper flakes if you wish.

Serving options:

Egg salad can be served in so many different ways. The options are pretty much endless, but here are a few of the ways I enjoy egg salad:

• Sandwich. Egg salad is traditionally served on sandwich bread. You can even jazz it up by serving it on croissants or a toasted bagel.
• In lettuce cups. If you’re looking to keep things really light, filling lettuce cups with egg salad is a great choice.
• With crackers or chips. My kids love to spread egg salad over buttery crackers and I have to admit, it’s incredible.
• Wrapped in a tortilla. Spoon a serving of egg salad in a wrap or tortilla for an egg salad wrap

How to store your egg salad:

This Egg salad is so delicious. There probably won’t be leftovers! But if there is, the egg salad will keep fresh in the fridge for up to about 2 to 3 days. That means, this recipe totally works for meal prep! Store the salad in an airtight container for best results. Give it a good stir when you’re ready to serve it.

I hope you will enjoy this recipe and will come back to make it again and again., My family loves to eat it for quick lunch as well. If you are looking for more tasty recipes to try for dinner, check my One-pot paprika chicken. It is my go-to meal and everybody loves this dish!