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.
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Egg Salad with Greek Yogurt
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.
Egg Salad Ingredients
You will need the following ingredients to make this egg salad recipe with Greek yogurt:
- Hard-boiled eggs
- Dill pickles
- Canned peas or frozen peas
- Green onions
- Fresh dill
Egg Salad Dressing:
- Greek yogurt
- Mayonnaise
- Dijon mustard
- Lemon juice
- Paprika
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.
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 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.
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 burgers, sandwiches, and 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.
Love egg salads? Try our Avocado Egg Salad or Salmon Egg Salad.
Print
Egg Salad with Greek Yogurt
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4-6 1x
- Category: Salad
- Method: Chop
- Cuisine: American
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.
Ingredients
- 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
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
- In a salad bowl, combine eggs, pickles, peas, and onions.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, mustard, lemon juice, and paprika. Season with black pepper, to taste.
- Add the dressing and dill to the salad and gently toss to combine. Taste for salt and pepper.
- Refrigerate for 30 minutes before serving.
Notes
- Leftovers: Leftover salad will keep in the refrigerator for up to 3 days when stored in an airtight container.
Keywords: lunch, on the go, picnic, Easter, leftover
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