Healthy Egg Salad


Use leftover Easter eggs and try this comfort food, one of my favorite breakfast options! A super easy, healthy egg salad recipe that can be served in a variety of ways for a nutritious meal. Wonderful served as a sandwich, in a tortilla wrap, with a side of crackers or in lettuce cups.


  • 6 large hard boiled eggschopped
  • 1/2 cup (or use a 6-ounce container) nonfat plain Greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1 heaping tablespoon chopped chives or green onion
  • 1 teaspoon garlic powder 
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt 
  • 1/4 teaspoon ground black pepper 


  1. Place all ingredients in a large mixing bowl. Stir to combine.

  2. Serve egg salad on top of chrono bread.

Quick tips:

  • Leftover egg salad can be refrigerated in an airtight container for up to 2-3 days. Press a sheet of plastic wrap against the surface to prevent browning. Give it a good stir before serving.


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