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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 | Best Basil Recipes

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 | What To Do with Hard Boiled Eggs

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:

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Healthy Egg Salad with Basil

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


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.


  • 8 eggs
  • 12 leaves fresh basil
  • 1/2 red onion
  • ½ cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • Fresh ground pepper


  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 ½ red onion.
  3. In a bowl, combine the eggs, basil, and red onion with ½ cup Greek yogurt, 2 tablespoons Dijon mustard, ½ 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).
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

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

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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! :)

  8. 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!!

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