Healthy & Quick Creamy Egg Salad

Healthy & Quick Creamy Egg Salad

Healthy & Quick Creamy Egg Salad

This egg salad is easy to prepare and makes a great packed lunch during a busy work week. Using Greek yogurt instead of mayonnaise gives you the consistency that you love without the added calories. Serve on a bed of lettuce or whole wheat wrap. 

Course Main Course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 148 kcal


  • 16 organic, free range eggs
  • 8 celery stalks, chopped
  • 4 Tablespoons onion greens, chopped
  • 1/2 cup non fat Greek yogurt
  • 4 teaspoons champagne mustard
  • 2 teaspoon fresh squeezed lemon
  • Dash of salt and pepper


  1. To boil the perfect egg: place eggs in a large pot and cover with cold water by half an inch. Heat the water to a boil, turn off the heat and cover the pot. 

  2. Wait exactly 7 minutes, and then place the eggs in a bowl of ice water for 3 minutes.

  3. Peel and chop hard boiled eggs, discarding 4 yolks. Place in a large bowl. 

  4. Add celery, onion greens, yogurt, mustard, lemon, salt and pepper. Mix well.

  5. Chill and then serve.

  6. Nutritional Analysis: One serving equals: 148 calories, 7 fat, 212mg sodium, 4g carbohydrate, 1g fiber, and 16g protein.