I’m excited to share this healthier twist on egg salad that I’ve been making regularly—it’s creamy, satisfying, and packed with protein without the heaviness of the traditional version. Whenever I want a quick, energizing lunch that still feels indulgent, this is the recipe I reach for.
Why You’ll Love This Recipe
I love how this version keeps the creamy, tangy comfort of classic egg salad while dramatically lightening it up. By combining whole eggs with extra egg whites, swapping most of the mayo for full-fat Greek yogurt, and stirring in fresh herbs and crisp veggies, I get the flavour I crave with a cleaner nutritional profile. It fills me up without weighing me down, and it’s versatile enough for sandwiches, wraps, or salads.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For The Egg Salad:
8 large eggs (4 whole eggs + whites from the remaining 4 eggs)
1/2 cup plain full-fat Greek yogurt (or nonfat for fewer calories)
2 tablespoons chopped fresh chives or green onions
1 tablespoon sweet pickle relish (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and black pepper, to taste
Pinch of cayenne pepper (optional)
For Serving:
8 slices whole grain bread, toasted
4–8 lettuce leaves
1–2 tomatoes, sliced
1/4 red onion, thinly sliced
1 avocado, sliced (optional)
Small handful of sprouts or microgreens (optional)
Directions
Step 1: Cook The Eggs
Place all eggs in a single layer in a saucepan.
Cover with cold water by 1–2 inches.
Bring to a full boil over high heat.
When boiling, turn off heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath for at least 5 minutes.
Step 2: Peel and Chop
Tap each egg gently to crack the shell.
Peel under running water for easier removal.
Keep 4 eggs whole; separate yolks from the remaining 4 eggs and discard or save yolks for another use.
Chop all prepared eggs into small pieces.
Step 3: Make The Dressing
Whisk together Greek yogurt, optional mayo, Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne.
Step 4: Combine
Fold chopped eggs into the dressing.
Stir in celery, dill, chives, and relish.
Mix gently to keep the egg texture intact.
Chill for 30 minutes to allow flavours to meld.
Step 5: Assemble The Sandwich
Toast bread slices.
Add 1/2 cup egg salad to one slice.
Layer lettuce, tomato, red onion, and avocado if using.
Top with the second slice of bread and serve.
Servings And Timing
Servings: 4 generous sandwiches
Prep time: 15 minutes
Chill time: 30 minutes
Total time: about 45 minutes
Variations
I enjoy switching up the flavours when I feel like something different:
Mediterranean Style
I add 1/2 cup chopped kalamata olives, 1/4 cup crumbled feta, 2 tablespoons chopped sun-dried tomatoes, and a little fresh oregano.
Spicy Sriracha
I mix in 1–2 tablespoons sriracha, 1 teaspoon sesame oil, sesame seeds, and extra green onions.
Curry Egg Salad
I stir in 2 teaspoons curry powder, 1/2 cup diced apple, 2 tablespoons raisins or dried cranberries, and 1/4 cup sliced almonds.
Avocado Egg Salad
I replace half the Greek yogurt with 1 mashed ripe avocado and add lime juice, cilantro, and diced jalapeños.
Storage/Reheating
I keep this egg salad in an airtight container in the fridge for 3–5 days. I store the mixture separately from the bread so the sandwich doesn’t get soggy. If a little liquid forms on top after sitting, I simply stir it back in. I don’t freeze egg salad because the texture becomes watery after thawing.
FAQs
How long does this egg salad last in the fridge?
It keeps well for 3–5 days in an airtight container.
Can I use all whole eggs?
Yes. The salad will be richer and slightly higher in calories, but the flavour remains great.
Can I freeze egg salad?
I don’t freeze egg salad because the texture becomes watery and grainy once thawed.
Can I make this without mayonnaise?
Yes. I often skip the mayo entirely and just use Greek yogurt for a lighter result.
What bread works best for these sandwiches?
I usually go for whole grain bread, but sourdough, rye, or low-carb bread all work well.
Conclusion
I come back to this healthier egg salad sandwich again and again because it’s simple, delicious, and nourishing. It’s perfect for meal prep, budget-friendly, and endlessly customizable. Whether I serve it in sandwiches, lettuce wraps, or over a salad, it always hits the spot.
A healthier twist on the classic egg salad sandwich, combining whole eggs and extra egg whites with Greek yogurt, herbs, and crisp veggies for a protein‑rich, creamy, and satisfying lunch.
Ingredients
8 large eggs (4 whole eggs + whites from the remaining 4 eggs)
1/2 cup plain full‑fat Greek yogurt (or nonfat if preferred)
2 tablespoons chopped fresh chives or green onions
1 tablespoon sweet pickle relish (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and black pepper, to taste
A pinch of cayenne pepper (optional)
For serving: 8 slices whole grain bread (toasted), 4‑8 lettuce leaves, 1‑2 tomatoes sliced, 1/4 red onion thinly sliced, 1 avocado sliced (optional), small handful sprouts or microgreens (optional)
Instructions
Cook The Eggs: Place all eggs in a saucepan in a single layer, cover with cold water by 1‑2 inches. Bring to a full boil over high heat. When boiling, turn off heat, cover, and let sit for 10‑12 minutes. Transfer eggs to an ice bath for at least 5 minutes.
Peel and Chop: Tap each egg gently to crack the shell, peel under running water for ease. Keep 4 eggs whole; separate yolks from the remaining 4 eggs (saving or discarding those yolks). Chop all prepared eggs into small pieces.
Make The Dressing: In a bowl, whisk together the Greek yogurt, optional light mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt, pepper, and optional cayenne.
Combine: Fold the chopped eggs into the dressing. Stir in the diced celery, fresh dill, chopped chives or green onions, and optional relish. Mix gently to keep the egg texture intact. Chill the mixture for about 30 minutes to allow flavours to meld.
Assemble The Sandwich: Toast the whole grain bread slices. On one slice, layer about 1/2 cup of the egg salad mixture, then lettuce leaf, tomato slice, red onion, and avocado (if using). Top with the second bread slice and serve immediately.
Notes
Using Greek yogurt instead of mostly mayonnaise cuts calories and adds protein, while still keeping a creamy texture. :contentReference[oaicite:0]{index=0}
You can use all whole eggs if preferred—but the extra egg whites lighten the texture and increase the protein while reducing fat.
Feel free to skip the mayonnaise entirely and rely on yogurt for a lighter result. :contentReference[oaicite:1]{index=1}
To keep the sandwich from getting soggy, toast the bread or use lettuce wraps instead.
Add crunchy veggies like celery or pickles for texture and freshness.
