Sandwich

Greek Yogurt Egg Salad with Dill – Gourmet And Food

Name: Greek Yogurt Egg Salad with Dill – Gourmet And Food
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 tablespoon finely chopped fresh dill; ¼ cup plain Greek yogurt; 1 teaspoon Dijon mustard; 1 small celery stalk, finely diced; ¼ teaspoon kosher salt, or adjust to taste; 4 hard-boiled eggs, peeled and chopped; Whole grain bread, crisp crackers, or lettuce wraps, for serving; 1 tablespoon freshly squeezed lemon juice; A pinch of freshly ground black pepper

Maria George August 30, 2025

Servings: 2 Total Time: 5 mins Difficulty: Intermediate

Jump To Recipe Print Recipe

As summer approaches, the grill gets fired up, and mix-and-match meals come into play. Picture this: a sunny picnic or a backyard gathering filled with laughter, good friends, and delectable dishes. Among these culinary delights, the Greek yogurt egg salad with dill stands out as a versatile choice, perfectly complementing a variety of sides.

Whether you serve it on whole grain bread, in crisp lettuce wraps, or alongside crunchy crackers, this dish offers endless possibilities. Want to keep it light? Pair it with a refreshing cucumber salad or a fresh fruit platter. For a heartier meal, consider a side of grilled corn on the cob or even a zesty quinoa salad. The options are vast.

Welcome to a hearty, healthy version of a classic dish that combines protein-rich eggs with creamy Greek yogurt and fragrant dill. This egg salad is not just good for you; it’s downright delicious. If you haven’t tried it, you’re in for a treat. This dish is simple enough for a quick lunch yet sophisticated enough to impress your friends at a summer gathering.

For those who may not be familiar, the traditional egg salad usually relies on mayonnaise and a myriad of spices for flavor. However, we’re swapping out the heavy mayo for Greek yogurt, giving it a fresh twist. Stick around as I take you through the wonderful world of Greek yogurt egg salad with dill.

What is Greek Yogurt Egg Salad with Dill?

Greek yogurt egg salad with dill is a healthier take on the traditional egg salad. Instead of using mayonnaise, this version features creamy, tangy Greek yogurt as the base. Combined with hard-boiled eggs, freshly chopped dill, celery for that satisfying crunch, and a pinch of seasoning, it creates a dish that’s light yet fulfilling.

The flavor profile is unique. The dill adds a refreshing note, while the yogurt brings a creaminess that you might crave on a hot day. It transforms something mundane into a delightful experience on your palate.

How Does It Taste?

Imagine biting into a spoonful of this salad. You will encounter a delightful contrast between the smooth creaminess of Greek yogurt and the soft texture of hard-boiled eggs. The crunch of celery provides additional texture, while the hint of lemon juice adds a bright kick. Dill imparts a herby freshness that binds everything together beautifully.

Why You’ll Love This?

You’ll fall in love with Greek yogurt egg salad with dill for several reasons:

Health Benefits: High in protein and lower in calories than traditional versions.
Versatility: It can be served as a sandwich, on crackers, or as a dip – the choice is yours.
Speed: It’s a quick whip-up meal, ideal for busy days.

Flavor: Say goodbye to bland lunches; this salad is bursting with flavor.
Simplicity: The ingredients are accessible and the instructions are straightforward.

Ingredients

Here’s what you’ll need to make this delightful salad:

1 tablespoon finely chopped fresh dill (add more if you’re a dill lover)

¼ cup plain Greek yogurt (I used nonfat, but any variety works)
1 teaspoon Dijon mustard (adds a subtle tangy depth)
1 small celery stalk, finely diced (for crunch and freshness)
¼ teaspoon kosher salt, or adjust to taste
4 hard-boiled eggs, peeled and chopped
Whole grain bread, crisp crackers, or lettuce wraps, for serving (optional)

1 tablespoon freshly squeezed lemon juice
A pinch of freshly ground black pepper

Step-by-Step Directions

Step 1: Prepare the Hard-Boiled Eggs

Start by boiling your eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for about 9-12 minutes depending on your size preference for a hard-boiled egg.

Step 2: Cool and Peel the Eggs

After the time is up, carefully transfer the eggs to a bowl of ice water. Allow them to sit for a few minutes to cool. This step not only cools the eggs quickly but makes peeling them a breeze. After a good cool, crack and peel the eggs under running water to help remove the shell without any hassle.

Step 3: Chop the Ingredients

Once the eggs are peeled, chop them into bite-sized pieces. Meanwhile, finely chop one small celery stalk and measure out your dill. You’ll want these ready to mix in. The fresher the dill, the better the flavor.

Step 4: Mix the Salad

In a medium-sized mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, and salt. Stir until the ingredients are fully incorporated. Then gently fold in the chopped hard-boiled eggs, celery, and dill. Try to mix it gently to keep the egg pieces intact.

Step 5: Season to Taste

Taste your mixture to see if it needs another pinch of salt or a dash of pepper. This step is key! Adjust according to your preference.

Step 6: Chill and Serve

Cover the bowl with plastic wrap and put your egg salad in the refrigerator for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully. Serve it on whole grain bread, in lettuce wraps, or scoop it up with crisp crackers.

How to make Greek Yogurt Egg Salad with Dill

Tips On Making Greek Yogurt Egg Salad with Dill

Here are some finely-tuned tips for creating the perfect Greek yogurt egg salad:

Fresh Ingredients: Always opt for the freshest dill and other ingredients. Fresh herbs make a major difference.
Egg Textures: Experiment with your egg preferences. If you enjoy a creamier texture, mash the yolks a bit before mixing.

Egg Substitutes: If you’re not an egg fan, consider using tofu crumbles or chickpeas as a protein source.
Herb Variations: Feel free to play with herbs. Adding fresh chives or parsley can give a unique twist.
Serving Temperature: For creaminess, serve the salad chilled, but let it sit at room temperature for a bit if you plan to enjoy with warm bread.

Nutrition Information

Here’s what you can expect per serving (assuming six servings from the total recipe):

Calories: 120
Protein: 10g
Fat: 6g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g

How Do You Store Greek Yogurt Egg Salad with Dill?

If you find yourself with leftovers (which is rare with this crowd-pleaser), storing is simple. Place the salad in an airtight container. It can last in the refrigerator for up to three days. Just give it a quick stir before serving, as the ingredients may separate.

What Other Substitutes Can You Use in Greek Yogurt Egg Salad with Dill?

If you’re looking to switch things up, consider these alternatives:

Avocado: Instead of Greek yogurt, you can use mashed avocado. It provides a creamy texture and healthy fats.
Cottage Cheese: It’s great for a protein-packed variation while keeping the dish light.
Mustard Varieties: Use whole grain mustard or even horseradish for a different kick.

Different Herbs: Incorporate basil or cilantro instead of dill to switch up the flavor.
Vegan Alternatives: If following a vegan diet, replace eggs with cooked chickpeas or tofu.

Conclusion

Greek yogurt egg salad with dill is an easy-to-make dish that shines in its simplicity. The elegance lies in its balance of flavors and textures. It’s light yet satisfying, fresh and flavorful, making it perfect for a summer gathering, lunch, or even as a snack.

Give this recipe a try, and you may just find it becoming a staple. With easy-to-source ingredients and quick prep time, this salad combines healthy eating with delightful flavors. Enjoy making it, sharing it, and savoring every bite!

You Might Also Like These Latest Recipes!

Print Recipe

Greek Yogurt Egg Salad with Dill – Gourmet And Food

Author: Maria George Cuisine: American Courses: Sandwich

Difficulty: Intermediate Prep Time 5 mins Total Time 5 mins

Servings: 2 Calories: 120

Best Season: Suitable throughout the year

Description

Welcome to a hearty, healthy version of a classic dish that combines protein-rich eggs with creamy Greek yogurt and fragrant dill. This egg salad is not just good for you; it’s downright delicious. If you haven't tried it, you're in for a treat. This dish is simple enough for a quick lunch yet sophisticated enough to impress your friends at a summer gathering.

Ingredients

1 tablespoon finely chopped fresh dill (add more if you’re a dill lover)
¼ cup plain Greek yogurt (I used nonfat, but any variety works)
1 teaspoon Dijon mustard (adds a subtle tangy depth)
1 small celery stalk, finely diced (for crunch and freshness)
¼ teaspoon kosher salt, or adjust to taste
4 hard-boiled eggs, peeled and chopped
Whole grain bread, crisp crackers, or lettuce wraps, for serving (optional)
1 tablespoon freshly squeezed lemon juice
A pinch of freshly ground black pepper