Red Pepper Egg Salad with Greek Yogurt
Egg Salad with Greek Yogurt. This simple recipe is made with Greek yogurt, mayonnaise, Dijon mustard, relish, and roasted red peppers. This healthier egg salad is tasty, tangy, and the perfect addition to weekly meal prep.
What’s not to love about a good creamy egg salad? An egg salad recipe can be as basic as mixing a chopped egg with mayo or made far from basic by adding a few more flavorful ingredients.
Case in point, this red pepper egg salad. It is lightened up a bit by cutting the mayo with Greek yogurt. In my opinion, tangy Greek yogurt makes egg salad taste even better.
Mayonnaise and Greek yogurt are actually pretty similar when it comes to fat and calories. However, it’s the quality of fats in Greek yogurt that makes it an overall healthier choice. Alternatively, you can use low-fat Greek yogurt (keeping in mind the taste and texture will not be exactly the same).
Why You’ll Love This Recipe
- Light on the mayo. The egg salad “dressing” is made with half Greek yogurt and half mayo.
- Quick, healthy lunch to meal prep and enjoy for a few days.
- Amazing flavor. Sweet, tangy, creamy with a little bit of heat.
- A tasty way to use up hard-boiled eggs.
Ingredients You’ll Need
- Hard-Boiled Eggs – store-bought or made fresh. Just be sure they are cooled completely before mixing with the remaining ingredients.
- Small Jar of Roasted Red Peppers (diced) – These peppers add bursts of tangy, sweet, and charred flavor.
- Plain Greek Yogurt – adds great tangy flavor and a velvety consistency to salad dressings. You can use low fat but for the best flavor and texture, full-fat is recommended.
- Light Mayonnaise – or regular (it’s just a matter of preference).
- Dijon Mustard – adds very subtle dry heat.
- Sweet Relish – You can use dill relish if that is what you prefer.
- Spices – paprika, salt, and pepper.
How To Make Greek Yogurt Egg Salad
Cook hard-boiled eggs: Gently place eggs in a large pot and cover with cold water. Bring to a boil. As soon as the water reaches a boil, cover the pot, turn the heat off and let the eggs cook for 12 to 14 minutes. Immediately transfer eggs to an ice bath for at least 10 minutes or until the eggs have cooled completely. Drain and peel eggs. Chop eggs after peeling.
Mix egg salad “dressing” ingredients: In a medium bowl, whisk together Greek yogurt, mayo, mustard, and relish. Stir in red peppers and paprika.
Add chopped egg: In a large bowl, add chopped egg and Greek yogurt “dressing.” Toss gently to combine. Season to taste with salt and pepper.
Serve: Enjoy egg salad over a garden salad, in lettuce wraps, or on your favorite sandwich bread.
Recipe Tips
I use an egg cooker to make hard-boiled eggs. It makes perfect, peel-able eggs in a cinch. My Cuisinart egg cooker is definitely one of my favorite kitchen gadgets!
Most egg cookers come with a measuring cup that has a small needle at the bottom. Use it to poke a small hole at the bottom of the wide end of each egg before cooking.
Submerge hard-boiled eggs in a bowl of ice water for at least 10 minutes or until they have cooled completely. This makes them easier to peel.
If you want to make hard-boiled eggs the old-fashioned way, here are my tips for making perfectly cooked hard-boiled eggs.
Feel free to add minced celery and onion and fresh herbs like dill and parsley. You could even mix in half of a mashed avocado for a boost of healthy fats.
Serving Suggestions
You are more than welcome to serve egg salad simply with a spoon but why not make it a meal? Check out some ways to serve egg salad below:
- Egg salads are high protein and low carb -perfect for Keto and low carb diets. For a low carb/keto option, serve this light egg salad over mixed greens, in lettuce wraps, or spread on sliced cucumbers.
- Craving a sandwich? Spread egg salad onto your favorite toasted bread. My favorites are sourdough and sprouted grain. Egg salad is also great on a croissant or freshly baked baguette topped with fresh arugula or crisp romaine, juicy slices of tomato, and cracked black pepper.
- For a healthy snack, serve egg salad with rice cakes, whole-grain crackers, pita, or sliced veggies.
Storing & Freezing
Storing: Greek yogurt egg salad will last refrigerated in an airtight container for 3 to 4 days. Give it a good stir before each use.
Freezing: is not recommended.
Recipe FAQ
The fresher the egg, the harder it is to peel. Eggs that are a couple of weeks old are much easier.
Moisture. Using too much Greek yogurt and mayonnaise can make it watery. However, you should expect to see some liquid once the egg salad has been stored. Just give it a good stir.
The moisture from the yogurt can make egg salad watery the longer it sits. To prevent this somewhat, the eggs should not be overcooked or warm. Some moisture may still pool in the container. Simply stir it right back into the egg salad.
The easiest way would be to fold in more chopped hard-boiled egg a 1/4 cup at a time until the egg salad thickens.
More Healthy Lunch Recipes
Chicken Salad with Lemon & Sage
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Greek Yogurt Egg Salad with Roasted Peppers
Ingredients
- 4 hard-boiled eggs
- 1 tbsp finely chopped roasted red pepper in the jar
- 2 tbsp plain Greek yogurt full-fat recommended for best taste and texture
- 2 tbsp light mayonnaise or regular, your preference
- 1 tsp dijon mustard
- 1 tbsp sweet relish drain any liquid
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
- In a medium bowl, whisk together yogurt, mayo, dijon, relish
- Stir in diced roasted red peppers and paprika
- Peel and chop hardboiled eggs into small pieces and add to the mayo mixture
- Season with salt and pepper to taste
- Serve in a lettuce wrap or on your favorite sandwich bread
Notes
Nutrition
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