My Healthy Egg Salad recipe is wonderfully light and creamy, making it an ideal choice for lunches or meal prep! By swapping mayo for Greek yogurt and opting for low-carb accompaniments, it’s not only healthy but also quickly whips up into a deliciously satisfying meal bursting with flavor.

Prep Time: 10 minutes

Serves: 4

Ingredients:

6 hard-boiled eggs peeled

2 celery stalks, chopped

2 T. Chopped onion

1/2 to 1 whole jalapeno pepper, seeds and ribs removed, chopped (optional)

1/3 C. plain Greek yogurt, more if you wish

2 tsp. Dijon mustard

1/2 tsp. lemon zest

1/8 tsp. Cayenne pepper

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

Salt and pepper to taste

1 T. Parsley plus extra for garnish, dried or fresh

What to do:

Gently peel the eggs and give them a chop; set them aside.

Grab a big bowl and mix up the Greek yogurt, dijon mustard, lemon zest, a dash of cayenne pepper, garlic powder, onion powder, and a pinch of salt and pepper. Toss in your chopped eggs, celery, onion, jalapeno, and some parsley, then stir everything up until it’s all happy together with the dressing. Add more salt and pepper if needed!

Serve up the egg salad however you like—slap it on a sandwich, tuck it into some lettuce cups, toss it into a salad, use it as a dip, or hey, just grab a spoon and dig in! Seriously, the possibilities are endless!

Christina’s Notes:

Other options, swaps, and add-ins:

Diced, cooked chicken, can of drained tuna, diced bell pepper, cucumbers, radishes, dill, chives, sour cream, cooked quinoa, farro, chickpeas, red pepper flakes, dash of hot sauce, shredded cheddar, crumbled feta, or diced avocado, toasted almond slivers, walnuts, pecans, sunflower seeds, or even some crunchy pumpkin seeds.