If you're looking for a healthy egg salad with yogurt that's quick, simple, and actually filling, this recipe is exactly what you need. It's a lighter version of the classic egg salad, made without mayo but still creamy and packed with flavor.
I like to keep things simple, so this recipe uses just a few basic ingredients you probably already have in your kitchen. It takes about 15 minutes to make, and it's perfect for a quick lunch, meal prep, or even a high-protein snack.
The combination of eggs, Greek yogurt, and fresh red pepper gives you a great balance of creaminess, crunch, and protein - without making the salad heavy or greasy.
This healthy egg salad with yogurt is a lighter, high-protein version of the classic recipe made without mayo. Instead of mayonnaise, it uses Greek yogurt to create a creamy texture while keeping the salad fresh and balanced.
It takes about 15 minutes to make and works perfectly as a quick lunch, sandwich filling, or meal prep option. The combination of eggs, yogurt, and fresh vegetables makes it both satisfying and easy to digest.
Recipe
Healthy Egg Salad with Yogurt and Red Pepper
Ingredients
- 4 eggs
- 3 tablespoon Greek yogurt heaping
- 1 teaspoon Dijon mustard
- ½ red bell pepper finely chopped
- 4 fresh basil leaves
- salt
- black pepper
Instructions
Boil the eggs
- Place the eggs in a pot, cover with water, and bring to a boil. Cook for about 9-10 minutes, then cool them in cold water.
Prepare the dressing
- In a bowl, combine the Greek yogurt, Dijon mustard, salt, and black pepper. Mix until smooth.
Chop the ingredients
- Peel the eggs and cut them into small pieces. Finely chop the red bell pepper and fresh basil.
Combine everything
- Add the chopped eggs, red pepper, and basil to the bowl with the dressing.
Mix gently
- Stir everything together until well combined. Adjust seasoning if needed.
Serve
- Transfer to a plate or bowl and top with extra basil if desired.
Nutrition
How to Make Healthy Egg Salad with Yogurt and Red Pepper
Step 1: Boil the eggs
Place the eggs in a pot, cover them with water, and bring to a boil. Cook for about 9-10 minutes, then transfer them to cold water and let them cool completely.
Step 2: Prepare the dressing
In a bowl, combine the Greek yogurt, Dijon mustard, salt, and black pepper.
Mix until smooth and creamy.
Step 3: Chop the ingredients
Peel the eggs and cut them into small pieces.
Finely chop the red bell pepper and fresh basil.
Step 4: Combine everything
Add the chopped eggs, red pepper, and basil to the bowl with the dressing.
Step 5: Mix the salad
Gently mix everything together until well combined. Be careful not to overmix - you want to keep some texture.
Step 6: Serve
Transfer the egg salad to a plate or bowl and top with extra basil if you like. Serve immediately or store in the fridge.
This is exactly how it turned out when I made it - simple, quick, and really good!
Why You'll Love This Recipe
- No mayo, but still creamy - Greek yogurt keeps this egg salad light while still giving it a smooth, satisfying texture.
- High in protein - eggs and yogurt make this a filling meal that actually keeps you full for longer.
- Quick and easy - you can make the whole recipe in about 15 minutes with simple ingredients.
- Fresh and balanced flavor - the combination of eggs, red pepper, and basil adds a nice mix of creaminess, crunch, and freshness.
- Perfect for everyday meals - great for lunch, sandwiches, or a quick meal when you don't feel like cooking.
Variations
Make it spicy
Add a bit of sriracha or chili flakes to give the egg salad a spicy kick. This version works great if you like a stronger flavor.
Add avocado
Mix in half an avocado for extra creaminess and healthy fats. It makes the salad richer and more filling: Avocado Egg Salad
Make it low-carb
Skip serving it on bread and enjoy it on its own or with lettuce wraps for a low-carb option.
Add more crunch
You can include chopped celery or cucumber to give the salad more texture and freshness.
Use different herbs
If you don't have basil, try parsley or chives for a slightly different flavor.
How to Serve
On toast or bread
The easiest way to serve this egg salad is on a slice of fresh bread or toast. It works great as a quick and satisfying lunch.
As a sandwich filling
Use it to make a simple sandwich - just add some lettuce or extra vegetables for more texture.
In a salad bowl
Serve it on a bed of fresh greens for a lighter, low-carb meal.
With crackers or wraps
It also works well as a quick snack with crackers or wrapped in a tortilla.
How to Store Egg Salad
Store in the fridge
Place the egg salad in an airtight container and keep it in the refrigerator.
How long does it last?
This egg salad will stay fresh for about 2-3 days when stored properly in the fridge.
Do not leave at room temperature
Because it contains eggs and yogurt, it shouldn't be left out for more than 1-2 hours.
Stir before serving
After storing, give it a quick stir before eating to bring back the creamy texture.
Frequently Asked Questions
Yes, you can easily make egg salad without mayonnaise by using Greek yogurt instead. It gives a creamy texture while keeping the recipe lighter and higher in protein.
Yes, egg salad with yogurt is a healthier alternative to the classic version. It contains less fat, more protein, and still tastes creamy and satisfying.
The exact amount depends on the ingredients, but this version is relatively high in protein thanks to the eggs and Greek yogurt.
Yes, you can prepare it in advance and store it in the fridge for up to 2-3 days. Just keep it in an airtight container and stir before serving.
You can add ingredients like red pepper, fresh herbs, mustard, or spices. For variation, try avocado, chili flakes, or extra vegetables.
If you try this recipe, let me know how it turned out - it's one of the simplest ways to make egg salad without mayo.
John says
Tasty!!