Greek Yogurt Egg Salad with Dill and Lemon Recipe

If you’re searching for a bright, tangy twist on a classic that’s both nourishing and satisfying, this Greek Yogurt Egg Salad with Dill and Lemon Recipe is an absolute keeper. Imagine creamy Greek yogurt blending seamlessly with zesty lemon and fragrant dill, wrapping around perfectly chopped hard-boiled eggs to create a salad bursting with flavor, freshness, and that irresistibly smooth texture. It’s the kind of dish that lifts your spirits whether it’s a simple lunch or a quick snack, highlighting wholesome ingredients you probably have on hand already. Ready to add a delightful new favorite to your repertoire?

Ingredients You’ll Need

Gathering just a handful of ingredients, this recipe celebrates simplicity without compromising on character. Each component plays a crucial role, combining textures and tastes that turn everyday eggs into something extraordinary.

• 1/4 cup Greek yogurt: This adds creaminess and tang while keeping the salad lighter than traditional mayo-based versions.
• 1 tablespoon fresh lemon juice: The citrus punch brightens the salad, balancing richness with a refreshing zing.
• 1 tablespoon chopped fresh dill: Dill imparts herbaceous notes that complement eggs brilliantly; feel free to add more if you adore this fragrant herb!
• 1/4 teaspoon kosher salt: Just enough salt enhances all the flavors without overpowering the delicate ingredients.
• Pinch of black pepper: Adds a subtle warmth to brighten each bite.
• 4 hard-boiled eggs, chopped: The star of the dish, providing protein and a satisfying texture.
• Whole grain bread, crackers, or lettuce wraps (optional): For serving, offering varied ways to enjoy this delightful salad.

How to Make Greek Yogurt Egg Salad with Dill and Lemon Recipe

Step 1: Prepare the Hard-Boiled Eggs

Start by boiling your eggs to perfection—about 9-12 minutes will give you firm yolks. Cool them quickly in ice water to stop cooking and make peeling easier. Once peeled, chop them into bite-sized pieces to ensure each forkful has just the right amount of egg.

Step 2: Mix the Dressing

In a bowl, whisk together the Greek yogurt with fresh lemon juice, chopped dill, kosher salt, and a pinch of black pepper. This simple mixture is where the magic happens, balancing creamy, tangy, and herbal notes perfectly.

Step 3: Combine Eggs with Dressing

Gently fold the chopped eggs into the yogurt dressing, being careful not to mash the eggs too much—you want lovely chunks that provide satisfying texture with every bite.

Step 4: Taste and Adjust

Give your salad a taste and adjust seasoning if needed. Sometimes a little more lemon or dill can elevate the flavor, so feel free to customize until it suits your palate just right.

How to Serve Greek Yogurt Egg Salad with Dill and Lemon Recipe

Garnishes

Sprinkle a few extra dill sprigs or a light dusting of fresh cracked black pepper on top for visual appeal and a subtle boost of flavor. A tiny wedge of lemon on the side can invite an extra squeeze for those who love that citrus hit.

Side Dishes

This egg salad pairs wonderfully with crunchy veggies like cucumber slices or crisp carrot sticks, offering a wonderful contrast in texture. For a heartier meal, serve alongside a fresh green salad or a bowl of light soup to keep things balanced and refreshing.

Creative Ways to Present

Beyond the classic sandwich, try spooning this salad into crisp lettuce leaves for a low-carb option, or spread it on rustic whole grain crackers during casual gatherings. You can even stuff it into ripe avocado halves for a creamy, nutritious twist that impresses every time.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover salad to an airtight container and store in the refrigerator. It stays fresh for up to three days, making it perfect for quick lunches or snacks throughout the week without losing its vibrant flavor.

Freezing

Because of the creamy yogurt and delicate egg texture, freezing this salad isn’t recommended. The consistency can become watery and less appetizing once thawed, so it’s best enjoyed fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature. Reheating will alter the texture of the eggs and yogurt, so simply give it a gentle stir before serving if it’s been chilled.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt tends to be thinner than Greek yogurt, which may result in a less creamy texture for the egg salad. If you only have regular yogurt, consider straining it first to thicken or add a small amount of mayonnaise to maintain that creamy consistency.

How long do hard-boiled eggs stay fresh in the fridge?

Hard-boiled eggs generally stay fresh for up to one week when stored properly in the refrigerator, making them great to prepare in advance for this recipe or other meals.

Is dill essential, or can I substitute another herb?

Dill is key to the signature flavor in this Greek Yogurt Egg Salad with Dill and Lemon Recipe, but if you’re not a fan, fresh parsley or chives are excellent substitutes that will still provide a lovely herbal note.

Can this salad be made vegan or vegetarian?

This recipe is vegetarian, as it contains eggs and dairy, but not vegan. To make a vegan version, you could experiment with mashed chickpeas instead of eggs and use a plant-based yogurt alternative, though it will change the traditional flavor and texture significantly.

What bread types work best for serving this salad?

Whole grain, rye, or sourdough breads offer robust flavors and hold up well under the creamy egg salad. Toasting the bread slightly adds a pleasant crunch that contrasts nicely with the softness of the salad.

Final Thoughts

This Greek Yogurt Egg Salad with Dill and Lemon Recipe truly elevates a simple favorite into something fresh and exciting, perfect for anytime you want a nourishing and flavorful meal that doesn’t require fuss. With just a handful of wholesome ingredients, it’s easy to make, delightfully creamy, and full of bright, herby character. Give it a try—you might just find yourself craving it again and again!

Print