Try This Healthy + Creamy Egg Salad Recipe!

Egg salad is one of those recipes that feels familiar in the best way. It’s quick to mix, easy to customize, and surprisingly nourishing.

Whether you’re making sandwiches for a picnic, a light lunch, or a snack on crackers, this creamy egg salad gets the job done with minimal fuss.

The texture is soft and luscious, with just enough crunch. Best of all, it’s made from everyday ingredients you probably already have.

Why This Creamy Egg Salad Recipe Works

This egg salad leans on a few smart moves to boost flavor and texture without complicating things. A mix of mayonnaise and Greek yogurt keeps it extra creamy while adding a hint of tang.

Dijon mustard, lemon juice, and a touch of salt bring balance and brightness. Finely chopped celery and green onion add crunch and freshness.

A little paprika ties it together with gentle warmth, while dill or parsley adds a clean, herby note.

The method matters too.

Cooling the eggs in an ice bath prevents that gray ring around the yolks and makes peeling easier. Chopping the eggs into a mix of small and medium pieces gives a better bite, so the salad doesn’t turn mushy.

Shopping List

• Large eggs (8)
• Mayonnaise (about 1/3 cup)
• Plain Greek yogurt (about 1/4 cup)
• Dijon mustard (1 to 2 teaspoons)
• Lemon juice (1 to 2 teaspoons, fresh preferred)
• Celery (1 rib, finely chopped)
• Green onions or chives (2 tablespoons, chopped)
• Fresh dill or parsley (1 to 2 tablespoons, chopped)
• Paprika (1/4 teaspoon; smoked or sweet)
• Salt and black pepper (to taste)
• Optional add-ins: pickles or relish, capers, red onion, a pinch of sugar, hot sauce
• To serve: bread, croissants, lettuce leaves, crackers, or tomato slices

How to Make It

1. Boil the eggs. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10 to 12 minutes.
2. Shock and peel. Transfer eggs to an ice bath for 5 minutes.Gently crack and peel under running water for easier release.
3. Mix the dressing. In a medium bowl, stir together mayonnaise, Greek yogurt, Dijon, lemon juice, paprika, a pinch of salt, and black pepper. Adjust to taste—more Dijon for zing, more yogurt for tang, or more mayo for richness.
4. Chop the eggs. Cut eggs into a mix of small and medium pieces. Avoid mashing completely; varied texture makes a better salad.
5. Add crunch and herbs. Fold in celery, green onions, and dill or parsley.Stir gently so the eggs keep their shape.
6. Taste and tweak. Add more salt, pepper, lemon, or paprika if needed. If using, mix in chopped pickles or a teaspoon of relish for a little sweetness and brine.
7. Chill briefly. For best flavor and texture, chill for 20 to 30 minutes to let it set and meld.
8. Serve. Spoon onto toasted bread, tuck into a croissant, wrap in lettuce, or pile onto crackers. Finish with a sprinkle of paprika or extra herbs.

Keeping It Fresh

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Keep it cold, and only take out what you’ll use, then return the rest to the fridge promptly. If it loosens after a day, stir and add a spoonful of yogurt or mayo to bring it back together. Avoid leaving egg salad at room temperature for more than 2 hours.

Health Benefits

• Protein-rich: Eggs provide high-quality protein that keeps you full and supports muscle health.
• Micronutrients: Eggs offer B vitamins, selenium, choline for brain health, and vitamin D.
• Balanced fats: Using part Greek yogurt lightens the dressing and adds protein with fewer calories.
• Fiber and crunch: Celery and herbs add a small fiber boost and antioxidants without extra calories.

If you’re watching sodium, use less salt and choose low-sodium pickles.

For heart health, consider avocado oil mayonnaise or a blend of olive oil mayo and yogurt.

Pitfalls to Watch Out For

• Overcooking eggs: This causes a green-gray ring and dry yolks. Use the gentle boil method and an ice bath.
• Watery salad: Too much lemon juice or wet add-ins can thin the dressing. Pat pickles dry and add acid gradually.
• Mushy texture: Over-mixing breaks down the eggs.Fold gently and avoid mashing.
• Flat flavors: Skipping acid or seasoning makes the salad dull. Taste and tweak salt, pepper, and lemon at the end.
• Warm storage: Egg salad spoils quickly at room temp. Keep it chilled until serving.

Alternatives

• No-mayo version: Use all Greek yogurt with 1 teaspoon olive oil and extra Dijon.Add a pinch of garlic powder for depth.
• Avocado egg salad: Mash 1 ripe avocado and mix with yogurt, lemon, and cilantro. Reduce mayo or skip it.
• Herb-forward: Swap dill for tarragon, chives, or basil. Add a squeeze of lemon and a touch of honey for balance.
• Crunch upgrade: Add diced cucumber, radish, or bell pepper.Keep pieces small so the salad holds together.
• Spicy twist: Stir in hot sauce, sriracha, or a chopped pickled jalapeño. Smoked paprika adds depth without heat.
• Low-carb serving: Spoon into lettuce cups, halved avocados, or tomato boats instead of bread.
• Make-ahead eggs: Cook and peel eggs up to 3 days ahead; assemble salad the day you serve.

FAQ

How many eggs do I need per serving?

Plan on 2 eggs per serving for a sandwich or hearty portion. This recipe with 8 eggs makes about 4 generous servings.

Can I use only mayonnaise or only yogurt?

Yes.

Only mayo gives a richer, classic taste. Only yogurt gives a lighter, tangier result. Start with 1/2 cup of your chosen base and adjust to your preferred creaminess.

What’s the best way to peel hard-boiled eggs?

Cool in an ice bath, then crack the shell all over and peel under a thin stream of running water.

Older eggs (about a week old) peel more easily than super fresh ones.

Can I make it the night before?

Absolutely. In fact, the flavors improve after a few hours in the fridge. If it thickens, stir in a spoonful of yogurt or mayo before serving.

How do I avoid a sulfur smell?

Don’t overcook the eggs, and chill them promptly in an ice bath.

Fresh herbs, lemon juice, and Dijon also help keep the flavor clean.

What bread works best for egg salad sandwiches?

Soft sandwich bread, toasted sourdough, croissants, brioche, or whole-grain bread all work well. Choose something sturdy enough to hold the salad without getting soggy.

Is it safe to freeze egg salad?

No. Mayo and yogurt don’t freeze well and can separate.

The texture of eggs also becomes rubbery after freezing.

In Conclusion

Creamy egg salad is a small kitchen victory: quick, comforting, and endlessly adaptable.

With a handful of pantry staples and a few fresh add-ins, you get a satisfying meal that fits any day of the week.

Keep the method simple, season with confidence, and serve it however you like.

It’s the kind of recipe you’ll make once and remember by heart.