Healthy egg salad is so easy to make! If you’re a fan of Greek yogurt and egg salads, then this recipe is right up your alley. It’s a paleo friendly egg salad recipe that’s perfect for lunch! Instead of using higher fat sour cream or mayo, the creamy of addition of Greek yogurt is a nice healthy alternative. The tart and rich flavor of the yogurt makes this egg salad recipe wonderfully bright and fresh. If you’re using non-fat Greek yogurt, then the recipe is even healthier and low fat.
We love adding ground cumin to this egg salad, which adds more flavor and depth. But the ground cumin is totally optional. To balance out the flavors and textures of this egg salad, we’ve added some crunch from celery and minced pickles. Add extra pickles if you like because the flavors from the minced pickles are fantastic. You can even spice up this recipe beyond the paprika. If you like, add some chili powder, garlic salt, lemon pepper or your favorite blend of spices.
Here’s a great avocado egg salad recipe!
You can use any regular flavor yogurt you want, but non-fat has the least calories. Make sure to season with enough salt and pepper to give good flavor!
- 6 hard boiled eggs , chopped
- 1/2 cup non-fat yogurt Greek Yogurt
- 1/2 cup celery , small chop
- 2 teaspoons mustard
- 2 green onions , minced
- 6 dill pickles , diced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin, optional
- 1/2 teaspoon kosher salt , or to taste
- fresh black pepper to taste
- lettuce, for serving
Combine non-fat yogurt, celery, mustard, green onions, pickles, paprika, cumin, salt and black pepper to taste in a bowl. Add chopped eggs and gently stir to combine all ingredients together. Taste for seasoning and add more salt, pepper, or spices if desired.
Serve on a bed of fresh green lettuce or serve with low carb crackers or bread. Enjoy!