Egg salad with yogurt dressing

By the GetYourMacros team · 31 August 2026

A high-protein American classic revisited with creamy Greek yogurt instead of mayonnaise.

• Time 15 min
• Course Main course
• Diet Vegetarian
• Cuisine American
• Allergens dairy, eggs

Ingredients (1 serving)

• 3 Eggs (180 g)
• 150 g Greek yogurt 0%
• Mustard to taste
• 50 g Celery
• Chives to taste
• 80 g Salad greens
• 1 Lemon (100 g)
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Place the eggs in a saucepan with cold water, bring to a boil, and cook for 9 minutes.
2. Drain the eggs and transfer them to a bowl with ice water to stop the cooking and make peeling easier.
3. While the eggs cool, finely dice the celery and chop the fresh chives.
4. In a medium bowl, whisk together the Greek yogurt, mustard, lemon juice, olive oil, and a pinch of salt and pepper.
5. Peel the eggs, chop them into bite-sized pieces, and add them to the yogurt dressing along with the celery and chives.
6. Fold everything together gently to keep the egg pieces intact and creamy.
7. Arrange the lettuce leaves on a plate and top with the egg salad to serve.

Tips

• Prepare the eggs a day ahead and store them peeled in the fridge to assemble this meal in just 5 minutes.
• Add a pinch of paprika or a few chopped pickles for an extra kick of flavor without adding fats.

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