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Easy Egg Salad

Easy Egg Salad

  • Prep

    10 m
  • Ready In

    10 m


Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet


  1. Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.
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This definitely is "easy" and a very basic recipe for classic egg salad. I do like the idea of using fat free plain yogurt, but make sure it's Greek or you'll end up with that horrible "fat free dairy product" aftertaste. I did take a little liberty with this and added a splash of yellow mustard and since there's something to be said for mayo in an egg salad I opted to add a couple of Tbsp. of Hellman's light mayo. If you want a little crunch you could also add in a little chopped celery or green onion. I mix the "dressing" separately and mix it with the eggs so the flavors blend better. I also opted to sprinkle the paprika over top vs. in the salad to avoid any discoloration. Overall, very tasty on toasted whole grain bread.

Sarah Jo

Sarah Jo


I thought my kids would not be able to tell that I used greek yogurt instead of mayonnaise but they totally busted me. The kids still ate it as I have a strict rule "eat it or go hungry". For me, it wasn't bad though I missed the basics that are usually in egg salad, like chopped celery and chopped onion. Not a bad recipe, but it just wasn't the one for us.

Baking Nana

Baking Nana


This is really very good if you use a good quality Greek yogurt.

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