Egg Salad with Greek Yogurt Dressing

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. 

This post may contain affiliate links. Please read our disclosure policy.

I love this easy and simple egg salad with Greek yogurt dressing. It reminds me so much of the Russian potato salad (olivie). Except this salad is only made with hard-boiled eggs, pickles, peas, and fresh herbs. Whereas the traditional Russian potato salad is made with a longer list of ingredients.

It’s tossed in a creamy Greek yogurt dressing with a hint of fresh lemon and paprika. It stores really well in the refrigerator for couple days. So it makes a perfect quick light lunch. I love to scoop some up into a leafy lettuce cup or serve it over a crisp crostini.

My recipe is made with canned peas just because it’s super nostalgic to me as that’s the way my mama made it. However, if you’re not a fan of canned peas, substitute fresh or frozen cooked peas. I normally always go for fresh produce when I can.

This salad stores well in the refrigerator for couple days in a tight lid container. Give it a quick toss before serving.

If you try Egg Salad with Greek Yogurt Dressing, don’t forget to leave feedback and a rating.

Egg Salad with Greek Yogurt Dressing

• Author: Katya
• Prep Time: 20 mins
• Total Time: 20 mins
• Yield: 4-6 1x
• Category: Salad
• Method: Chop
• Cuisine: American

Print

Pin

---

Description

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. 

---

Scale 1x2x3x

Ingredients

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

Dressing

• 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

---

Instructions

1. In a salad bowl, combine eggs, pickles, peas, and onions.
2. In a separate small 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. Season with salt as needed.
4. Chill for 30 minutes before serving.

---

Keywords: lunch, on the go, picnic, Easter, leftover