Greek Yogurt Egg Salad with Dill

Salads often get relegated to side-dish status, but this Greek Yogurt Egg Salad with Dill has main-character energy. Loaded with fresh produce and balanced with a tangy dressing, it is satisfying enough to be the star of the meal. If you loved this, also check out our BLT Pasta Salad and Spicy Jalapeno Cilantro Slaw.

What Is Greek Yogurt Egg Salad with Dill?

This healthy Greek yogurt egg salad is packed with flavor from fresh dill and lemon juice, and is much lower in calories with no mayo!

Why This Recipe Works

• Ready in Minutes: This recipe comes together quickly with minimal prep work, making it ideal for busy weeknights.
• Naturally Healthy: Packed with fresh vegetables, healthy fats, and vibrant flavors, this salad is as nutritious as it is delicious.
• Customizable: Feel free to swap ingredients based on what you have on hand or add your favorite protein for a heartier meal.

Ingredients You’ll Need

Here is everything you need to make this delicious recipe:

• whole grain bread, crackers, or lettuce wraps, for serving (optional)
• 1/4 teaspoon kosher salt (or to taste)
• 2 tablespoons fried shallots
• 4 hard boiled eggs (chopped)
• pinch of black pepper
• 1 tablespoon chopped fresh dill (or more, if you love dill!)
• 1 tablespoon fresh lemon juice
• 1/4 cup Greek yogurt ((I used nonfat))

Kitchen Equipment Needed

• A large mixing bowl
• A sharp chef’s knife and cutting board
• Measuring cups and spoons
• A small bowl or jar for the dressing

Step-by-Step Instructions

Step 1 | Prepare the Base

Taste and adjust seasonings as necessary.

Step 2 | Add Fresh Vegetables

Serve on soft whole wheat bread, with crackers, or on lettuce wraps for a low carb option.

Step 3 | Make the Dressing

Stir all ingredients except for eggs in a bowl until it reaches a smooth consistency. Add the chopped eggs and stir to coat well.

Step 4 | Toss and Serve

Always dry your greens thoroughly — a salad spinner works wonders here.

Pro Tips for the Perfect Texture

• Dry Your Greens Thoroughly: Use a salad spinner to remove excess water. Wet greens will make your dressing watery and dilute the flavors.
• Season Generously: Do not be shy with salt and pepper. Seasoning each layer as you build the salad ensures every bite is flavorful.
• Let It Rest: If time allows, let the dressed salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Best Ways to Serve and Pair It

This versatile salad pairs wonderfully with grilled proteins, crusty bread, or a warm bowl of soup. It also makes a fantastic addition to any potluck or barbecue spread. For a complete meal, serve alongside roasted chicken, grilled salmon, or your favorite protein of choice.

Storage and Make-Ahead Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. If you are meal prepping, keep the dressing separate and store the chopped vegetables in a sealed container. Add the dressing and toss just before serving to maintain maximum freshness and crunch.

Greek Yogurt Egg Salad with Dill FAQs