Healthier Egg Salad Recipe…

I’m always looking for new lunch ideas.  We get stuck in the  pb&j, canned soup rut here frequently.


Pinterest is my go-to recipe trove these days, though I’ve been a huge fan of for many years.  And my “can’t leave well enough alone” attitude will not let me follow a recipe as its written.  I just can’t do it!

I found this recipe to try out and as usual, I made some adjustments.  Here’s what I came up with.

Healthier Egg Salad

A super easy, quick recipe is exactly what I need when feeding five kids lunch during a break in homeschool.  No time for cooking when you’re teaching!  hard boiled eggs

The most difficult thing about this recipe was keeping the kids out of the hard boiled eggs after they were shelled.  They are insane about hard boiled eggs!


My biggest beef with most recipes I find is that the serving amounts are nowhere near enough for my family of 7.




Coarsely chop up all the eggs with a knife.

chopped egg salad

Then finely chop them with either a manual gadget or a food processor.  I don’t have many electric kitchen tools so I just used the chopper in the picture above.  It worked very well.


egg salad


In another bowl, mix up the yogurt, mayo, salt, pepper, dill…

yogurt, mayo, salt, pepper, dill










Mix it up really well with a fork or a mini whisk.

Til it looks like this…

all mixed up


Combine the yogurt mixture with the eggs and then for a little more kick…





This is totally a personal preference thing so add as much or as little as you like.

I added about 2 TBSP.



Healthy Egg Salad

  • One dozen large eggs, boiled and peeled
  • 1/2 cup low-fat Greek yogurt
  • 1 1/2 tablespoon low-fat Miracle Whip
  • 1 1/2 teaspoon dried dill
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon prepared yellow mustard
  • (optional) black pepper and paprika to garnish

Finely chop the eggs.

In a separate bowl, mix together the yogurt, mayonnaise, dill, salt, and pepper.  Mix well.  You may also add the mustard here.

Combine the yogurt mixture with the eggs and gently mix.  If you didn’t add the mustard before, add it after you’ve combined the two mixtures.

Serve on your favorite bread as a sandwich, in lettuce as a wrap, or simply with a giant slice of tomato.  Garnish with a little pepper and paprika.


I love this on toast with mayo and tomato.  Extra pepper, of course.

Do you ever eat egg salad?  If so, what’s your favorite way to eat it?  If you have special ingredients or favorite recipes, please share them in the comments.




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