Egg Salad With Greek Yogurt
Egg Salad With Greek Yogurt folds chopped hard-boiled eggs with tangy Greek yogurt, Dijon, pickle juice, dill pickles, green onions, and fresh dill for a creamy chilled salad. It works well for meal prep sandwiches, lettuce cups, crackers, and simple protein-focused lunches.
Equipment
- Large mixing bowl
- Cutting Board
- Chef's Knife
- Rubber spatula
- Airtight storage container
Ingredients
- 12 large hard-boiled eggs peeled and chopped
- 3/4 cup full-fat Greek yogurt about 6 ounces
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1/2 cup green onions chopped, about 4 stalks
- 1/2 cup dill pickles diced
- 1/4 cup fresh dill roughly chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Peel the chilled hard-boiled eggs and chop them into small pieces with a few larger chunks for texture.
- Stir the Greek yogurt, Dijon mustard, pickle juice, salt, and pepper together in a large mixing bowl until smooth.
- Fold in the chopped green onions, diced dill pickles, and fresh dill until evenly mixed through the dressing.
- Add the chopped eggs and gently fold until everything is coated, keeping some pieces of egg intact.
- Cover and chill for at least 30 minutes, then taste and adjust salt, pepper, or pickle juice before serving.
Notes
Storage: Keep the egg salad in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freezing is not recommended because chopped eggs and yogurt dressing can release moisture and become grainy after thawing.
Best Tips: Use thick Greek yogurt, cold eggs, and well-drained pickles for the creamiest texture.
Variations: Add celery, chives, avocado, hot sauce, or a little mayonnaise to adjust the flavor and texture.
Meal Prep: Pack the salad separately from bread, wraps, or crackers so lunches stay fresh.
Serving Ideas: Serve chilled in sandwiches, lettuce cups, snack boxes, or over a simple green salad.