clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Egg Salad with Greek Yogurt Dressing |

Egg Salad with Greek Yogurt

  • 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

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