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Creamy egg white salad with Greek yogurt, celery, green onions, and fresh dill in a ceramic bowl.

Egg White Salad Recipe

This creamy egg white salad combines tender boiled egg whites, protein-rich Greek yogurt, crunchy celery, Dijon mustard, and fresh herbs. A light, easy, mayo-free recipe perfect for sandwiches, wraps, and meal prep.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling & Chilling 20 minutes
Total Time 42 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 8 large hard-boiled egg whites chopped
  • ⅓ cup plain nonfat Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ cup celery finely chopped
  • 2 tablespoons green onion chopped
  • 1 tablespoon fresh dill or chives chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Method
 

  1. Boil the Eggs: Place 8 eggs in a saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let stand for 10–12 minutes. Transfer to an ice bath and cool completely.
  2. Chop the Egg Whites: Peel the cooled eggs and remove the yolks. Chop the whites into approximately ½-inch pieces.
  3. Prepare the Dressing: In a mixing bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
  4. Combine the Salad: Add chopped egg whites, celery, green onion, and fresh dill or chives. Gently fold until coated with dressing.
  5. Chill and Serve: Refrigerate for 15–20 minutes if desired. Stir gently and serve with toast, lettuce cups, wraps, or crackers.

Notes

Use thick, nonfat Greek yogurt to prevent a watery dressing.
Cool the boiled egg whites completely before mixing.
Avoid overcooking the eggs to prevent a rubbery texture.
For extra flavor, add smoked paprika, chopped pickles, or chili flakes.
Store in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
Freezing is not recommended.