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!

healthy egg salad with greek yogurt on a piece of toasted bread next to a fork
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*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.

Original content:

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.

healthy no mayo egg salad on toast on a blue plate next to a fork

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.

Egg salad that doesn't bust the diet! This creamy dijon egg salad is healthy and packed with flavor.

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 – we use this ingredient in our healthier ham salad and brings a lovely tangy taste
  • lemon juice
  • salt & pepper to taste
top shot of a healthy egg salad sandwich made with greek yogurt, mustard, and olives

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 – this almond flour tortilla recipe is great for a low-carb option.
  • 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.

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5 from 3 votes

Creamy Dijon Egg Salad

Servings: 2 servings
Prep: 5 minutes
Total: 5 minutes
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 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!


  • 4 hard boiled eggs, chopped
  • 1/3 cup finely chopped red cabbage
  • 2 tablespoons chopped green olives
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon pepitas
  • 3 tablespoons plain greek yogurt
  • 2 tablespoons dijon mustard
  • juice from 1/2 a lemon
  • salt & pepper to taste


  • Combine all ingredients in a small bowl and mix together.
  • Season with salt & pepper to taste.
  • Serve on toasted bread and garnish with additional chopped parsley.


Serving: 1SERVINGCalories: 298kcalCarbohydrates: 23gProtein: 17gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 374mgSodium: 987mgFiber: 3gSugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. I’m not so super keen on green olives in recipes, so I left them out and ate a few on the side (somehow I do like that!). It still was delicious, thanks for this recipe!!

  2. I agree about mayonnaise: it’s a slimy food! Like you, I use plain yogurt instead. Sorry to hear about the aborted trip though.

  3. Ah I recently started using dijon mustard in dressings and other things and looove it. This looks like a great protein-packed salad/spread. Def going to try it!

  4. I haven’t had egg salad in ages, but I love it! Your version looks delicious. I love the idea to add green olives!

  5. I heart egg salad and this looks scrumdiliumptious. I’m sorry you couldn’t come and visit me in Seattle. The sun is actually out today and it is GORG! Sorry for rubbing it in. I hope your foot feels better!!!

  6. Oh no, I hope your foot is starting to feel better by now!! I’m totally with ya on the “must be in the mood for egg salad” – which I am definitely NOT right now, HOWEVER this recipe is now bookmarked for future egg-salad-cravings :-) Feel better!