This creamy dijon egg salad is made with Greek yogurt for a healthier twist. Green olives, red cabbage, parsley and pepitas make it flavorful and crunchy!

*This post was originally published 2/27/2012. The recipe has been updated slightly (for an even better egg salad) and the photographs re-taken. Enjoy this simple dijon egg salad for lunch with some toasted bread (love sourdough for this!) and good sea salt sprinkled on top. It’s simplistic but full of flavor. I’ve been loving using my Instant Pot to make a batch of hardboiled eggs for the week which makes throwing together this recipe even easier!

Text below is original:

So….about that last post with the warm quinoa cereal – two things happened since that was written.

1. the foot that I fell off of the chair doing weighted step ups with started to hurt like heck out of absolutely nowhere and 2. I never got on that plane to Seattle because of it. An avoided trip to the ER (my insurance is less than stellar when it comes to ER bills), a few cancelled flights/hotels, etc. and a Sunday spent on my couch with my foot up is what ended up really happening.

So instead of cocktails in the space needle (that my coworker is literally sending me pictures of as I type this to make me jealous), you get creamy dijon egg salad.

This was something I actually had no intention of posting about this because well, it’s…dijon egg salad. Woohoo, right? Not the most original of recipes.

And then I started throwing random things into the bowl, took one taste and proceeded to tell Ginger how good this was (she’s my talking buddy so I don’t go crazy working from home not speaking to anyone).

She was all ears because anytime I talk to her while in the kitchen she assumes she’s getting something to eat. Even though that happens like .0001% of the time. She’s persistent if nothing else.

I’ll admit, egg salad sounds/looks/smells disgusting to me unless I’m absolutely in the mood for it.

All I can think of in the times when I’m not is that nasty deli plastic container of it where it’s starting to congeal around the edges and turn funky colors, full of mayo with hardly any crunch to it and just plain disgusting.

The times when I am in the mood for it though, it’s an absolutely, have to have it right now kind of thing.

All or nothing.

Ulysses is shaking his head right now because that’s me to a tee. Obsessed with something or couldn’t care less about it.

Obviously, that has it’s pros and cons. Luckily, he’s still in the first category.

I don’t really have a go to recipe for the obsessive times, I just throw whatever sounds good at the moment into a mixing bowl and hope for the best.

This time though, dijon mustard and green olives made their way in and it made for the best damn egg salad you’ll ever taste.

Well, if you like those two ingredients.

And if you do, you’ll likely be into this sardine salad too which uses capers, dijon, and lemon for big bold flavors. If you like spicy a little better, try my avocado egg salad recipe. It calls for greek yogurt as well but has a little kick from the sriracha.

I’m not a big fan of mayo in egg, chicken or pasta salads but I love the creamy part.

The dijon mustard and the greek yogurt do an awesome job of keeping it creamy but way more tasty and healthy than mayo.

The olives are a fun salty kick and the red cabbage is key for the crunch factor (those aren’t raw red onions in there…ew).

Needless to say, Ginger never got any and this creamy dijon egg salad has become my newest obsession.

Healthy Egg Salad Ingredients

• hard boiled eggs – use store bought or hard boil your own! You can even make those in your air fryer and Instant Pot
• red cabbage – adds a little crunch without having to add red onions, and the color is festive too!
• green olives – this is a secret ingredient of mine and the olives add just a touch of saltiness
• chopped parsley
• pepitas – you an also use sunflower seeds if you wanted
• plain greek yogurt – adds protein and creaminess without having to use mayo and it’s healthier!
• dijon mustard
• lemon juice
• salt & pepper to taste

How to Make Egg Salad with Greek Yogurt

Mix all of the egg salad ingredients together in a bowl.

Season with salt and pepper to taste.

Garnish with freshly chopped parsley and serve.

Serving and Storing

Keep this Greek yogurt egg salad in an airtight container for up to 4 days in the refrigerator.

To serve:

• Spread on your favorite crackers
• Add to a wrap, pita, or open faced sandwich
• With veggies
• Dip with chips or pretzels

Can you freeze egg salad?

I don’t recommend freezing egg salad because the texture changes and is not nearly as good after thawing.

Also, it’s really quick to make especially if you already have boiled eggs on hand.

How do you keep egg salad from getting watery?

Be sure to let the eggs cool before chopping and adding them in with the other ingredients. If it becomes watery from sitting in the fridge just give it a good stir.

Also, don’t let it sit out too long, and keep it out of the heat.

Love this Dijon Egg Salad recipe?

Then check out this creamy sriracha avocado egg salad for another delicious egg salad recipe!

Or, try this dijon dill salmon salad recipe.

Prefer tuna? This tuna Waldorf salad is a great twist on that classic recipe.