The best egg salad ever! It’s lightened up thanks to the use of Greek yogurt, and seasoned to perfection. #athousandcrumbs #eggsalad #hardboiledeggs #lunchrecipe #easyrecipe #lightenedup #recipe

The Best Egg Salad

  • Author: Amanda Prince
  • Prep Time: 10 Minutes
  • Total Time: 10 Minutes
  • Yield: 2-3 Cups 1x
  • Category: Breakfast, Lunch


A creamy and delicious egg salad recipe that is just as good for breakfast as it is lunch.  Serve on toasted sourdough for the ultimate treat!


  • 6 hard boiled eggs
  • 1 Tbsp mayonnaise
  • 2 Tbsp Greek yogurt
  • 2 Tbsp chives, minced
  • 1 Tbsp Dijon or whole grain mustard
  • 1 tsp lemon juice
  • salt and pepper to taste


  1. Peel and roughly chop your hard boiled eggs, or use an egg slicer
  2. In a medium sized bowl, add eggs, mayo, yogurt, chives, mustard, lemon juice, salt and pepper.
  3. Toss to break up the eggs and blend well.  Serve on toasted bread or a bed of lettuce.


For dairy-free, Whole30, Paleo – use 3 Tbsp compliant mayonnaise and eliminate the yogurt.