Looking for a healthy egg salad recipe that you can enjoy through the week? I’ve got you covered! This healthy egg salad recipe is easy to make and delicious. Perfect for weekly meal prep or a quick and easy lunch. I can guarantee, you’re going to love this recipe.

healthy egg salad healthyish foods

Ingredients Needed for Healthy Egg Salad

Eggs – You’ll need 8 hard boiled eggs for this recipe. Peel the shell and separate the yolks from the whites.

Dressing – For this recipe, you’ll need Greek yogurt, fresh squeezed lemon juice and Dijon mustard.

Herbs / Vegetables – This recipe is jam packed with fresh herbs and vegetables. You’ll need freshly chopped chives, minced shallots, chopped dill, minced jalapeno, and chopped celery. Be sure to keep everything close to the same size so you do not end up with a huge bite of one specific item.

Seasoning – Season this recipe with salt and cracked black pepper.

How to Make Healthy Egg Salad

Hard boil your eggs. Peel them and separate the yolks from the whites.

Add the yolks to a mixing bowl and combine them with Greek yogurt, Dijon mustard and fresh squeezed lemon juice. Whisk until creamy.

Next, add the freshly chopped celery, minced shallots, minced jalapeno, chopped dill, and finely chopped chives.

Then, roughly chop the egg whites and add them to the bowl.

Season everything with salt and cracked black pepper.

Stir until well combined.

Serve with toast, avocado and pickled radish.

Storage

Store egg salad in a covered container in the refrigerator for three to four days. Enjoy over toast, in a wrap or with crackers. Option to add avocado or pickled radish for an extra punch of flavor.

Looking for more recipes?

healthy egg salad healthyish foods

Healthy Egg Salad

Looking for a healthy egg salad recipe that you can enjoy through the week? I’ve got you covered! This healthy egg salad recipe is easy to make and delicious.
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Ingredients

  • 8 eggs, hard boiled, peeled
  • ½ cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons lemon juice, fresh squeezed
  • ½ cup celery, chopped small
  • ¼ cup shallots, minced
  • 2 tablespoons jalapeno, minced, remove veins and seeds
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons dill, fresh dill chopped small
  • ¼ teaspoon salt
  • ¼ teaspoon cracked black pepper

Equipment

  • 1 pot to boil eggs
  • 1 mixing bowl

Instructions 

  • Hard boil your eggs. Peel them and separate the yolks from the whites.
  • Add the yolks to a mixing bowl and combine them with Greek yogurt, Dijon mustard and fresh squeezed lemon juice. Whisk until creamy.
  • Next, add the freshly chopped celery, minced shallots, minced jalapeno, chopped dill, and finely chopped chives.
  • Then, roughly chop the egg whites and add them to the bowl.
  • Season with salt and cracked black pepper.
  • Stir until well combined.
  • Serve with toast, avocado and pickled radish.

Nutrition

Serving: 1serving, Calories: 155kcal, Carbohydrates: 5g, Protein: 14g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 328mg, Sodium: 330mg, Potassium: 263mg, Fiber: 1g, Sugar: 3g, Vitamin A: 698IU, Vitamin C: 13mg, Calcium: 84mg, Iron: 2mg