Gourmet Greek Yogurt Egg Salad (Best High Protein)

This Greek yogurt egg salad is not only delicious but also healthy. Its creamy texture and fresh herb flavor make it perfect for a sandwich, added greens, or just like that.

Why You Will Love This Easy Egg Salad

Family Favorite. The kids love taking this Greek yogurt egg salad to school for lunch. It's quick to grab and tasty.

High Protein. One serving of this egg salad contains over 20 grams of protein. Add a slice of homemade sourdough rye bread on the side or wrap it in a whole wheat tortilla, and you have a well-balanced, protein-filled breakfast or lunch.

Quick and Easy Meal. I double-batch this recipe to have breakfast for two days in a row. This makes meal planning so easy and makes mornings and lunches go so much smoother.

Ingredients Needed

Eggs. I use large eggs in this recipe. We live in an area where we can easily find farm-fresh eggs, so I opt to make this egg salad. I don't use all the egg yolks, just two.

Greek Yogurt. My favorite brand is Cabot, and I like to use the whole milk Greek yogurt because of its creamy, rich flavor.

Red Onion. It is sweeter and adds color.

Avocado. I want to add a different kind of fat to my recipe, so I substitute egg yolks for avocado. Plus, avocado contains all the fiber and nutrients that will add to the balanced meal I am looking for.

Parsley. Herbs always give a wonderful flavor to any dish. Parsley is an excellent source of antioxidants. Adding color and nutrition with parsley.

Dijon Mustard. Add a little tang without all the extra calories and more antioxidants.

Honey. A little sweetness to balance the tang and bring out the flavors.

Salt/pepper. Basic seasonings elevate the flavors when added to a plate. Add just enough to make the flavors burst in this egg salad.

How to Make Egg Salad

Once all the ingredients are ready, putting this salad together will take under 20 minutes.

Here is a step-by-step guide. For the recipe card, scroll down to print.

Step 1. Boil the eggs and peel. I am no expert on boiling eggs and still have a lot to learn. So, I will refer you to the experts on how to properly boil eggs and get the shell to come off perfectly. Take a look at this article from Love and Lemons with detailed instructions on how to boil hard-boiled eggs.

Step 2. Cut the eggs in half and remove all the egg yolks except for two whole yolks.

Step 3. Mash the eggs with a fork until all the egg whites are in smaller pieces. They will not all be uniform, and it is ok if there are some bigger pieces in the mix.

Below is how my mashed eggs looked before I added the rest of the ingredients.

Step 4. Dice the red onion and avocado into small cubes. Chop parsley into fine pieces. Add all the ingredients into a bowl.

Step 5. Mix all the ingredients together. Cover the bowl, place it in the fridge for an hour or so, and allow all the flavors to blend.

Step 6. Enjoy! You can enjoy it immediately, but I found that if you let the egg salad sit for a little while, the flavors set, and the salad becomes even tastier.

I weighed all my ingredients as I went to ensure I get the exact measurements and nutrients in this recipe. Here is the kitchen scale I recommend.

If you are counting calories, macros or trying to balance your meals, a kitchen scale is a must!

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