Easy egg salad with greek yogurt dressing is so simple to make and serves as a light lunch. It’s made with delicious kosher dill pickles, peas, fresh herbs, and creamy Greek yogurt dressing. 

I love this easy and simple egg salad with yogurt dressing. It reminds me so much of the Russian potato salad Olivier that I grew up eating.

This egg salad is tossed in a creamy Greek yogurt dressing with a hint of fresh lemon and paprika. It’s so creamy and fresh at the same time.

I love to scoop some up into a leafy lettuce cup or serve it over a crisp crostini for an effortless light lunch.

Reasons to Love Greek Yogurt Egg Salad

  • So easy to make. Just a few minutes of chopping the ingredients into small pieces and tossing them with the dressing ingredients and you’ll have the most delicious egg salad made with Greek yogurt.
  • A unique egg salad recipe. I love this twist on a traditional egg salad with the addition of green peas and using Greek yogurt as the main sauce with just a bit of mayo. It’s refreshing with fresh dill and a splash of lemon juice to round out the flavors perfectly.
  • Great for meal prep. Make Greek yogurt egg salad with dill early in the week and enjoy it for lunches. You can serve it in different ways each day, such as in a lettuce cup, on toast, or on a bed of lettuce!


You will need the following ingredients to make this egg salad recipe with Greek yogurt:

  • Hard-boiled eggs: Use your favorite method for cooking the eggs.
  • Dill pickles: Kosher dill pickles are the tastiest in this salad. Avoid using bread & butter type pickles.
  • Canned peas or frozen peas: Not a fan of canned peas? Feel free to use frozen or even fresh.
  • Green onions: For less oniony taste, use only the green part of the onion.
  • Fresh dill: Not a fan of dill? Fresh parsley can be used instead.
  • Greek yogurt: I like using whole milk Greek yogurt for the creamiest salad.
  • Mayonnaise: Only a couple of tablespoons of mayo to add more creaminess to this salad.
  • Dijon mustard: Yellow mustard can be used as well.
  • Lemon juice: Fresh lemon juice to brighten up the flavors of the salad.
  • Paprika: It provides a good balance of mild and sweet peppery flavor to the egg salad.

Ingredient Note: My recipe is made with canned peas just the way I grew up eating the salad Olivier. However, if you’re not a fan of canned peas, substitute thawed frozen peas.

ingredients for egg salad with yogurt

How Do You Hard Boil Eggs So They Peel Easily?

  • Cover with water: Place eggs into a medium saucepan and fill the saucepan with cold tap water covering the eggs by an inch.
  • Boil the eggs: Bring to a rolling boil over medium-high heat.  Let the eggs cook, uncovered, for 5 minutes at a rolling boil.
  • Turn off heat: Turn off the heat, keep the saucepan on the hot burner, cover, and let sit for 5 minutes.
  • Strain and peel: Strain the water from the saucepan and cover the eggs with cold tap water. Let the eggs cool and then peel them under running water.

How to Make Egg Salad with Yogurt

  • In a bowl, combine the chopped hard-boiled eggs, pickles, peas, and green onions.
  • In a separate bowl, whisk together the Greek yogurt, mayonnaise, mustard, lemon juice, and paprika.
  • Add the dressing with dill to the salad and toss to combine. Cover and chill for at least 30 minutes before serving.
how to make egg salad with greek yogurt dressing


What’s great about cold salads like this egg salad recipe is the ability to adjust it to your taste and add in whatever you like. Here are a few greek yogurt egg salad variations you may like:

  • Add some avocado – This is an easy addition and you can either add chunks of avocado into the mix or mash it up to be a part of the dressing. It’ll add a fresh earthy flavor and give you a beautiful green color, which can be super festive during early Spring.
  • Switch up the herbs and citrus – Make this egg salad with cilantro, mint, or basil. It’ll still be light and refreshing and just a subtle change in the aromatic flavors. On the other hand, you could also swap out the lemon juice for lime or just use a splash of white vinegar or apple cider vinegar for the acidic addition.
  • Skip the yogurt – I love that this recipe uses Greek yogurt as the main dressing ingredient over mayo, but you can absolutely use just mayo if preferred. 

Recipe Tips

  • Be generous with the seasonings. Greek yogurt is a lighter option than mayo, but that also means it’s not as flavorful, too. To counteract this, we use bold ingredients such as dill pickles, fresh dill, lemon juice, salt, and dijon mustard. If you find that it’s not as flavorful as you like, feel free to add extra until you get the flavor you like.
  • Use canned or frozen peas. Either will work well, though I prefer the canned peas for their flavor and texture. Frozen peas are blanched and then flash frozen to retain their freshness best, so you’ll have a brighter green and fresher flavor than canned peas.
  • Use leftover boiled eggs. This Greek yogurt egg salad recipe is a great way to use up boiled eggs.
  • Scale the recipe. If you only have two eggs or you want to make a much larger batch, simply adjust the ingredients to get the best Greek yogurt egg salad recipe every time. 
egg salad recipe with greek yogurt

What Does Egg Salad Go With?

  • Over toasted bread
  • In a wrap with lettuce
  • On a bed of greens
  • Stuff it into romaine lettuce leaves or butter lettuce

During the warmer months, it can be the ultimate side dish to grilled Mediterranean turkey burgers, hummus veggie sandwich, and BBQ chicken sliders.

Leftovers: This salad stores well in the refrigerator for up to 3 days in a tight-lid container. Give it a quick toss before serving.


Does Greek yogurt taste like mayo?

Greek yogurt is great for giving you a similar consistency to mayo and it has a slightly tangy flavor, though it doesn’t taste exactly like mayo it has a lot of the same attributes and makes it a perfect substitution for mayo.

Can egg salad be frozen?

No, I don’t recommend freezing egg salad. The consistency and flavor will be altered. If you do decide to freeze egg salad, use it within 2-3 months and store it in a freezer-safe container. Thaw in the fridge before serving.

How far in advance can I make egg salad with Greek yogurt?

You can make this greek yogurt egg salad recipe up to 3 days in advance and store in the fridge.

More Creamy Salad Recipes

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Egg Salad with Greek Yogurt Dressing | littlebroken.com

Egg Salad with Greek Yogurt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American


Easy egg salad with greek yogurt dressing is so simple to make and serves as a light lunch. It’s made with delicious kosher dill pickles, peas, fresh herbs, and creamy Greek yogurt dressing. 


Units Scale
  • 8 large hard-boiled eggs, peeled + chopped
  • 3/4 cup kosher dill pickles, diced
  • 1/2 cup canned peas, drained or thawed frozen peas
  • 3 green onions, chopped
  • 2 Tbsp. fresh chopped dill


  • 1/4 cup whole milk plain Greek yogurt
  • 2 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice
  • 1/4 tsp. paprika
  • Kosher salt and black pepper


  1. In a salad bowl, combine eggs, pickles, peas, and onions.
  2. In a separate bowl, whisk together the Greek yogurt, mayonnaise, mustard, lemon juice, and paprika. Season with black pepper, to taste.
  3. Add the dressing and dill to the salad and gently toss to combine. Taste for salt and pepper.
  4. Refrigerate for 30 minutes before serving.


  • Leftovers: Leftover salad will keep in the refrigerator for up to 3 days when stored in an airtight container. 


  • Serving Size:
  • Calories: 225
  • Sugar: 1.7 g
  • Sodium: 428.9 mg
  • Fat: 16 g
  • Carbohydrates: 4.5 g
  • Protein: 15.1 g
  • Cholesterol: 377.2 mg