Greek Yogurt Egg Salad

This protein egg salad pairs chopped eggs with Greek yogurt, crunchy celery, herbs, and a little mustard. The yogurt creates a creamy dressing without masking the egg flavor, while lemon and dill keep the mixture fresh. Cooling and drying the eggs before mixing prevents trapped warmth and excess water from loosening the dressing.

Recipe details

• Yield: 4 servings, about 1/2 cup each
• Prep time: 15 minutes
• Cook time: 12 minutes
• Equipment: medium saucepan with lid, bowl of ice water, knife, cutting board, mixing bowl

Ingredients

• 8 large eggs
• 1/3 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/3 cup finely diced celery
• 2 tablespoons finely sliced scallions
• 1 tablespoon chopped fresh dill or parsley
• 1/4 teaspoon fine salt, plus more to taste
• 1/8 teaspoon black pepper

Method

1. Place the eggs in a saucepan in one layer and cover with cool water by about 1 inch. Bring just to a boil over medium-high heat.
2. As soon as the water boils, cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
3. Transfer the eggs to ice water for at least 5 minutes. Peel them, rinse away any shell fragments, and pat dry.
4. Chop six eggs. Separate the remaining two yolks from their whites. Mash those yolks with the yogurt, mustard, lemon juice, salt, and pepper to make a thicker dressing; chop the remaining whites.
5. Fold all the chopped egg together with the celery, scallions, dill, and dressing. Taste and adjust the seasoning. Chill for 20 minutes before serving if time allows.

Texture and serving cues

Cooling the eggs completely stops the yolks from overcooking and keeps the finished salad from warming the yogurt. Dice the celery very finely so its crunch is distributed rather than overwhelming. Serve the salad in lettuce cups, spoon it onto whole-grain toast, or pair it with sliced tomatoes and cucumbers.

Substitutions and troubleshooting

Use parsley or chives when dill is not available. A teaspoon of pickle brine can replace the lemon juice, but reduce the added salt until after tasting. If the salad seems dry after chilling, fold in another spoonful of yogurt. If it becomes loose, add another chopped egg or refrigerate it for 30 minutes so the dressing can thicken.

Food safety and storage

Use clean utensils and refrigerate the salad promptly in a covered container. Eat it within three to four days, and do not leave it at room temperature for more than two hours, or one hour in temperatures above 90°F. Egg salad does not freeze well because the whites become rubbery and the yogurt dressing can separate.

Transport it in an insulated bag with a frozen cold pack.

For cleaner portions, stir gently after chilling instead of repeatedly mashing the finished mixture.