Salad with Healthy Eggs

Salad with Healthy Eggs

I had a wonderful idea for a recipe series called “What I Really Eat for Lunch,” but then I realized it would be epically boring. While I put work into planning and preparing supper, lunch is typically an afterthought; I buy and prepare the same items over and again since it is handy and I don’t have the time or energy to come up with something unique. Today’s recipe for Healthy Egg Salad is an intriguing exception, and it’s encouraging me to be more inventive with my mid-day meals.

This creamy, chilled Healthy Egg Salad dish is perfect for sandwiches for a quick lunch or dinner. It’s really rich and creamy. Mayonnaise-free!

How to prepare a healthy egg salad that isn’t made with mayonnaise

About This Good-For-You Egg Salad
I create several variations of healthy egg salad, but they always start with the same ingredients: four whole eggs and two egg whites. I find that using less yolks makes the egg salad lighter, and that using all six yolks makes the egg salad taste too (excuse me, but I can’t think of a better term) eggy.

Feel free to add the remaining two yolks if you want to add a bit more richness (or enjoy the full-on egg factor).

I also prepare my egg salad using Greek yogurt instead of mayonnaise.

This healthy egg salad is extra satisfying and diet friendly thanks to Greek yogurt, which is creamy, low in calories, and high in protein.

This quick Healthy Egg Salad is chilled, creamy, and delicious, plus it’s done without mayo! Fresh dill, crisp celery, and Greek yogurt are used in this recipe. Sandwiches are a great option for a quick lunch or dinner.

The next step is to spice up the egg salad foundation, which is a pick-your-own-flavor experience. These Curried Deviled Eggs are a fantastic starting point, but the day I cooked this meal, I was feeling particularly springy.

Dill for its light, hopeful freshness, sliced celery for texture and crunch, and a liberal dollop of Dijon mustard for zip were my choices.

This healthful egg salad, served with sliced tomatoes and arugula over bread, is a fast lunch that, although simple to prepare, gives a moment of respite and delight in the midst of a hectic workday.

How Long Can You Keep Egg Salad?
To keep. Healthy egg salad may be stored in the refrigerator for two to three days once prepared. When eaten on bread, a single batch lasts me about three lunches, but you can easily increase it to make as much as you like.

Salad with Healthy Eggs
A nutritious egg salad that isn’t made with mayonnaise. It’s creamy, refreshing, and flavorful, thanks to fresh dill, crisp celery, and Greek yogurt.


To make a nutritious egg salad, combine the following ingredients in a mixing bowl.

2 hard cooked egg whites and 4 hard cooked eggs (save the extra yolks for another use or discard)
3 medium stalks celery, chopped 3/4 cup

1/4 cup plain Greek yogurt (non-fat)
1 teaspoon mustard (dijon)
kosher salt (1/2 teaspoon)
1 teaspoon cayenne pepper
1 tablespoon fresh dill, chopped
Serving suggestions:
Toasted whole grain bread (for 4 open faced sandwiches)
Arugula, tomato, and fresh dill, chopped


Peel the eggs and dice them coarsely. (See Step 2 of my Avocado Egg Salad recipe for extensive instructions on how to hard boil eggs.)

Add the celery, Greek yogurt, mustard, salt, pepper, and dill to a large mixing bowl. To blend, stir everything together.
Serve egg salad with tomatoes and arugula over toasted bread, or atop greens for a nutritious salad.
Notes: Leftover healthy egg salad can last for approximately 2-3 days in the refrigerator. Before serving, give the leftovers a good stir.