Healthy Egg Salad with Basil

This healthy egg salad with basil is a flavorful and simple lunch idea; it’s made with Greek yogurt and Dijon mustard instead of mayonnaise. 

Healthy egg salad with basil

Tired of your standard lunch options? Alex and I pretty formulaic when it comes to lunch, since we save most of our creativity for our big meal of the day (dinner). However, we’ve been in need of some motivation to mix it up! This year, we’ve come up with lunch ideas using various ingredients from our local winter farmer’s market. The market has some great egg vendors, and, a luxury to us in the middle of winter, loads of lovely fresh basil. So we thought, why not make a healthy egg salad recipe? Keep reading for the recipe.

Related: Everything Hard-boiled Eggs

Healthy egg salad with basil | Eggs and basil

How to make healthy egg salad

For this healthy egg salad recipe, we wanted to make an egg salad without mayo. After much experimentation, we found that Greek yogurt and Dijon mustard make for an excellent substitute for mayo. Using Greek yogurt helps the healthy egg salad to taste fresh and nourishing, versus overly rich.

The hardest part of making egg salad? Boiling the eggs! Here’s our perfect boiled eggs. It’s our master method for boiling eggs perfectly every time, and it also includes instructions for peeling them. For this healthy egg salad, once the eggs are prepared, it’s very simple to whip up! Just chop the eggs and stir them together with the remaining ingredients. One final twist for this recipe: basil! It adds a delicious fresh element to the egg salad. This recipe is perfect for pairing with bread, pita, or fresh veggies. Give it a try to spice up your lunchtime!

Related: 15 Easy Vegetarian Lunch Ideas

Healthy egg salad | Hardboiled eggs

Looking for lunch ideas?

Outside of this healthy egg salad, here are a few other lunch ideas:

Healthy egg salad | hard boiled eggs

Looking for hard-boiled egg recipes?

Outside of this healthy egg salad, here are a few other hard-boiled egg recipe ideas:

Print

Healthy Egg Salad with Basil


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This healthy egg salad with basil is a flavorful and simple lunch idea; it’s made with Greek yogurt and Dijon mustard instead of mayonnaise.


Ingredients

  • 8 eggs
  • 12 leaves fresh basil
  • 1/2 red onion
  • 1/2 cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Hard boil the eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  2. Peel and roughly chop the eggs. Thinly slice (chiffonade) 12 leaves of basil. Finely mince the 1/2 red onion.
  3. In a bowl, combine the eggs, basil, and red onion with 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste and add more seasonings as desired. Keeps for two days refrigerated (add additional fresh basil when serving for a fresher taste).

Keywords: Egg Salad, Basil, Vegetarian, Hard Boiled Eggs, Sandwich, Vegetarian Sandwich Recipe,

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

19 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 6, 2012 at 7:25 am

    This sounds delightful! I’ve never added basil to my egg salad. For shame!

  • Reply
    Lauren @ Healthy Food For Living
    February 6, 2012 at 8:14 am

    I love egg salad, and always use Greek yogurt in place of mayo… so this recipe is right up my alley!

  • Reply
    Denise
    February 6, 2012 at 11:05 am

    Something strange is going on with me: I didn’t really like egg salads, but somehow I suddenly craved them and now eat them several times a week (no, not pregnant:p)
    Your version with greek yogurt sounds like a great idea and I love the addition of fresh basil; that smell always reminds me of summer (and I can use that during these cold winter days). Will try it tomorrow!

  • Reply
    erin
    February 6, 2012 at 11:09 am

    Yum! I love a good egg salad that’s not over taken with mayo. Looks delicious!

  • Reply
    Claire
    February 6, 2012 at 3:30 pm

    How serendipitous! I have some egg salad sitting in the fridge at work, and basil in my fridge at home leftover from another dish. After reading this I shall arrange a marriage between them today!

  • Reply
    Melissa @ Kids in the Sink
    February 6, 2012 at 5:14 pm

    Delicious! I love the idea about making lunch fun too. Can’t wait to see all that you come up with!

  • Reply
    Simply Tia
    February 7, 2012 at 6:55 am

    This salad is going and staying in the keeper pile. I love that there’s no mayo in it and I love how delicious it looks! Yummy!

  • Reply
    Jennifer @ Raisin Questions
    February 7, 2012 at 10:02 am

    What a beautiful egg salad!

  • Reply
    jackie @ marin mama cooks
    February 7, 2012 at 10:16 pm

    I always have eggs and fresh basil on hand so this is an easy pantry sandwich to make. I also love your idea of using greek yogurt in place of mayo.

  • Reply
    Melanie @ Just Some Salt and Pepper
    February 8, 2012 at 6:17 pm

    Yay! An egg salad recipe WITHOUT mayo!

  • Reply
    Renee
    February 8, 2012 at 7:45 pm

    I’m in California and I haven’t seen basil at our market for quite a while now – you’re lucky!

    This does look like a yummy pairing.

  • Reply
    Marilyn
    February 12, 2012 at 7:04 pm

    Just wanted to say this is the second recipe of yours that I’ve tried. Both were equally delicious! I’m part of the Purchased team and I wanted to say thanks for your support!

  • Reply
    Ashley
    February 13, 2012 at 3:01 pm

    Looks delicious! I just made a curry egg salad with greek yogurt. Definitely digging it much more than mayo. :)

  • Reply
    branny
    February 18, 2012 at 3:17 pm

    This looks great. I always forget about egg salad as a lunch option and my husband gets bored with his usual sandwiches.

  • Reply
    Jenn
    September 2, 2012 at 1:57 pm

    Made this today for lunch!! I will never make it another way again…this is so good! I actually forgot the onion, but thats ok:) I made it a little more figure friendly by using only 4 of the yolks. Thanks for the recipe…I would have never thought to use basil!

  • Reply
    Jacy
    May 31, 2013 at 2:41 am

    I just got done making this and it’s so good. I substituted fresh basil for dried, and it’s still amazing. I love this website! :)

    • Reply
      Sonja
      June 1, 2013 at 10:50 pm

      So glad you enjoyed it! Thanks for writing :)

  • Reply
    Sandy
    December 5, 2013 at 8:03 pm

    Eggcelent!! I had tis for dinner tonight, but substituted grated Pecorino Romano cheese for the salt. Also made a 2nd bowl and added a finely choppeed habanero chile. Both were fabuloso!!

    • Reply
      Sonja
      December 5, 2013 at 9:17 pm

      Yum! Your substitutions sound awesome! Glad you enjoyed it.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.