This Healthy Egg Salad is full of nostalgic flavors, but has a wholesome twist.
As much as I love leafing through cheffy food magazines and trying out new recipes (the more complicated, the better), there’s nothing quite like the nostalgia of those timeless culinary classics I grew up with. Simple dishes like a cheese omelet, a bowl of mashed potatoes topped with finely chopped scallions and a knob of butter, flaky buttermilk biscuits smothered in gravy, or a golden roast chicken. These were the foods my mother passed down to me, and I have since passed on to my children. Egg salad definitely belongs on that list, too. In fact, nothing takes me back to those Sunday afternoon picnics of my youth like a hearty egg salad sandwich, preferably on rye and topped with crisp leaves of butter lettuce.
While nothing will ever compare to my mother’s recipe, over the years I’ve tweaked my egg salads in a million and one ways. Everything from fancy variations with fresh truffle to healthier takes like the one I’m sharing with you today. With celery, chives, and zesty Dijon mustard, it’s pretty similar to most standard recipes, but the main difference is that it uses tangy Greek yogurt instead of mayonnaise. Even with that change, this egg salad is still creamy and utterly delicious.
Is This Egg Salad Healthy?
This salad can definitely be enjoyed as part of a healthy diet. Greek yogurt not only has less fat than mayonnaise, but it also happens to be an excellent source of protein, calcium, vitamin B12, and probiotics (which are said to support gut health). The eggs provide protein as well as essential vitamins and minerals. Serve this salad on whole-wheat bread, pile on the greens and tomatoes, and you’ve got yourself one heck of a healthy lunch! If you’re watching your carb intake, the salad is also a delicious filling for Romaine lettuce leaves. If you’re lactose intolerant, look out for a Greek-style plant-based yogurt. There are plenty of delicious options on the market these days.
“Egg”cellent Additions
While this salad is perfect in all its delicious simplicity, there’s nothing stopping you from dressing it up just a little. For a touch of zing, add briny capers, chopped olives, diced pickles, or slivers of sun-dried tomatoes. To add warmth, try a dash of curry powder or smoked paprika. Love heat? Red pepper flakes, spicy sriracha, or chopped jalapeño will tingle the taste buds. For added texture, try crumbling in some crispy bacon or adding a handful of toasted pine nuts. When serving, crown the egg salad with microgreens or arugula for mild peppery flavor.
How To Make Ahead And Store
Leftover egg salad must be refrigerated within 2 hours. It can be stored in an airtight container for up to 3 days. Freezing is not recommended, as it will affect the texture and render the eggs rubbery upon thawing.
Serving Suggestions
Serve this healthy egg salad on thick slices of toasted Potato Bread, or use it as a filling for these Keto Tortillas. Don’t forget to add a good handful of greens or perhaps some shredded carrots. If you’re in the mood for a treat, top your sandwich with a few slices of Air-Fryer Turkey Bacon. As an afternoon snack, I love scooping up this egg salad with some hearty Flaxseed Crackers. There are so many delicious options!
Ingredients
- 6 large eggs hard-boiled and peeled
- 1/3 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup celery finely chopped
- 1 tablespoon chives chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Chop the hard-boiled eggs into small pieces and place them in a large mixing bowl.
- Add Greek yogurt, Dijon mustard, chopped celery, chives, salt, and pepper to the bowl with the eggs.
- Mix all the ingredients together until well combined. Adjust seasoning to taste.
- Serve the egg salad on whole-grain bread, in lettuce wraps, or as a side with your favorite greens.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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