THE RECIPE JOURNAL · Lunch
Simple Egg Salad with Greek Yogurt
This creamy egg salad is a fresh twist on a classic, using Greek yogurt for a lighter, tangy flavor. It's quick to make and perfect for a healthy lunch or a tasty snack anytime.
FROM THE KITCHEN • Simple Egg Salad with Greek Yogurt
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the yogurt and brown sugar in a bowl until they're well combined. Then, add the chopped eggs, celery, green onion, and relish. Sprinkle in the mustard, dill, paprika, and a bit of black pepper. Give everything a good stir so all the flavors come together nicely. Taste it and adjust the seasoning if you like, then it’s ready to enjoy!
Why you’ll love it
This dish is a healthy twist on a classic favorite. Using Greek yogurt instead of mayonnaise adds protein and creaminess without extra fat. It’s quick to make, light, and perfect for any meal.
How to serve
Serve it chilled on whole-grain bread or crisp lettuce leaves for a fresh sandwich or wrap. It also pairs well with crackers or as a topping for avocado toast.
Storage & leftovers
Store the salad in an airtight container in the refrigerator. It stays fresh for up to three days, but it’s best enjoyed within two days for optimal taste and texture.
