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This Healthy Egg Salad recipe is easy to make, keto-friendly and ready in just about 20 minutes. Full of flavor, filling, made with simple and readily available ingredients. It is the perfect side dish recipe to add to your lunch or dinner spread.
A simple egg salad recipe that’s low in carbs, made without any mayo and used greek yogurt instead. Perfect for those who are on keto, or those who are looking for an egg salad recipe with healthier ingredients. There are different ways to improvise with the ingredients if you don’t have any fresh ingredients on hand. You may skip the capers and use dried chives instead of fresh chives. This easy keto egg salad recipe is by far the best egg salad we have had so far.
HOW TO MAKE EGG SALAD
Egg Salad Ingredients
8 large eggs – hard-boiled
1/3 cup plain greek yogurt – plus more as needed
2 Tbsp capers + juice
1 tbsp Dijon mustard
1/4 cup chives, chopped
kosher salt and pepper, to taste
- Finely chop the chives and mince the onion.
- In a large mixing bowl, combine yogurt, chopped chives, and capers. Add capers juice, mustard, salt, and pepper, whisk until well combined. Cover and refrigerate until ready to use.
- Place the eggs in a large pot and fill with water. Bring the water to a boil over medium heat. Immediately remove the pot from heat to stop boiling.
- Let eggs stand in hot water for 12 minutes. After the time is up, drain the water and immediately run cold water over eggs until cooled.
- Once cooled, crack the shell all over by tapping on a hard surface. Roll the egg between your hands to loosen the shell. Peel and chop into bite-size pieces.
- For assembling, add the chopped eggs to the prepared yogurt mixture. Gently fold until everything is well combined.
- Taste and adjust the salt and pepper according to your taste. Serve the salad with your favorite bread or crackers and Enjoy!
FREQUENTLY ASKED QUESTIONS
We have some frequently asked questions answered for you. If we miss any that you may have, pop them in the comments section below.
How long does egg salad last
Egg salads last for 3-5 days in the fridge when stored in a tightly sealed container. Food containing eggs and dairy should always be stored in the fridge. Do not leave your egg salad on the counter for more than an hour at the most. If it sits on the counter for over 2 hours it is safer to just toss it.
Is Egg Salad healthy
How you make your egg salad will determine how healthy it is. Using clean healthy ingredients is quite possible to make a tasty and delicious egg salad. Use greek yogurt instead of mayonnaise. Skip on the honey if it calls for honey. All ingredients used in making a classic egg salad are healthy except for the mayo. Even though mayo is perfectly fine for those on keto. Eggs can be high in fat and cholesterol, so you may want to remove some yolks if you are counting calories or watching your cholesterol.
Can you freeze Egg Salad
Eggs typically don’t freeze well. An egg salad made with mayo won’t freeze well and would end up watery once thawed. Not to mention losing the creamy texture and taste. If you must freeze your leftover healthy egg salad made with yogurt, also expect it to be watery once thawed. You may be able to fix this by adding some more yogurt, salt, and pepper to your egg salad before serving again.
We would love to hear from you. If you make this healthy egg salad, please share some feedback in the comment section below. Also, don’t forget to share it with your loved ones on social media.
Love salads? Here are some easy salad recipes to try soon:
- Healthy Ranch Chicken Salad
- Greek Pasta Salad
- Tuna Pasta Salad
- Chicken Pasta Salad
- Salmon Pasta Salad
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Easy Healthy Egg Salad Recipe
Ingredients
- 8 Eggs, hard-boiled
- ⅓ Cup Plain Greek Yogurt, plus more as needed
- 2 Tbsp Capers, + juice
- 1 Tbsp Dijon Mustard
- ¼ Cup Chives, chopped
- Kosher Salt and Pepper, to taste
Instructions
- Finely chop the chives and mince the onion. In a large mixing bowl, combine yogurt, chopped chives, and capers.
- Add capers juice, mustard, salt, and pepper, whisk until well combined. Cover and refrigerate until ready to use.
- Place the eggs in a large pot and fill with water. Bring the water to a boil over medium heat. Immediately remove the pot from heat to stop boiling.
- Let eggs stand in hot water for 12 minutes. After the time is up, drain the water and immediately run cold water over eggs until cooled.
- Once cooled, crack the shell all over by tapping on a hard surface. Roll the egg between your hands to loosen the shell. Peel and chop into bite-size pieces.
- For assembling, add the chopped eggs to the prepared yogurt mixture. Gently fold until everything is well combined.
- Taste and adjust the salt and pepper according to your taste. Serve the salad with your favorite bread or crackers and Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
