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Greek Yogurt Egg Salad

Name: Greek Yogurt Egg Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: American
Ingredients: 8 large eggs; 1/2 cup (113 g) plain nonfat Greek yogurt; 1 tbsp Dijon mustard; 1 celery rib, finely diced; 1 tbsp chopped fresh chives; 1/4 tsp salt; Black pepper and paprika

Creamy Greek yogurt egg salad with Dijon, celery and chives, made without mayo. 21 grams of protein per serving, perfect for sandwiches.

21g protein
236 calories
22 minutes
3 servings

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By The Protein First Kitchen Team. Published October 16, 2026

21gprotein per serving

Classic egg salad is half mayonnaise. This Greek yogurt egg salad keeps the creamy texture and Dijon tang without the mayo, for 21 grams of protein per serving and a much lighter lunch.

Perfect hard-boiled eggs

Bring the eggs to a boil from cold water, cover, turn off the heat and wait 11 minutes. Then straight into ice water. You get set, bright yellow yolks without a green ring, and shells that peel easily.

Serving ideas

On toasted whole-grain bread with lettuce and tomato.
In a cottage cheese bagel.
On cucumber rounds as a low-carb snack.

Flavor twists

Curry powder and a squeeze of lime, smoked paprika and crumbled turkey bacon, or chopped dill pickles and fresh dill.