My 1-Ingredient Upgrade for Better Egg Salad
It's already in your fridge.
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In our home, there is always yogurt. Not in a buy-it-for-a-specific-recipe kind of way, but in the way that a kitchen has olive oil or salt. Being of Pakistani and Persian heritage, yogurt isn’t just an ingredient; it is very much part of my repertoire.
I use it to marinate chicken, stir it into grated cucumber for a cooling raita, and fold it into chopped beets. It is often served on the side of the dinner plate to temper the heat of curries or balance the richness of khoreshts (Persian-style stews). All this to say, I always have tubs of yogurt in the fridge.
So naturally, when I make egg salad, I don’t think twice—I reach for both mayonnaise and yogurt, letting them work together to bring balance and create that perfect combination of creaminess.
Why You Should Add Yogurt to Egg Salad
Egg salad can be rich—sometimes too rich. That’s where yogurt comes in, offering tang and contrast. It cuts through the heaviness of mayo, which, on its own, can make egg salad feel dense. Yogurt not only lightens the egg salad, but also improves the texture, making the salad smoother. That’s why I mix the two; I let them work together for the best balance.
How much yogurt you use depends on what results you want. If you’re just easing into the idea, start with a 3:1 ratio—three parts mayo to one part yogurt. If you’re ready for this upgrade and prefer lighter and tangier egg salads, like I do, go for a 1:1 ratio. It makes the egg salad feel brighter and more balanced.
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The Only Yogurt That Belongs in an Egg Salad
Not all yogurts are created equal, and this isn’t the place for low-fat or runny ones. If you’re using yogurt in egg salad (and I will die on this hill), it has to be thick, full-fat, and preferably Greek-style.
Anything thinner will make your salad loose, and you definitely don’t want to use anything sweet or flavored. Greek yogurt also works because it’s thick and creamy without being gluey. As for using goat or sheep’s milk yogurt? Well, maybe, but if there’s a hint of grassiness, it won’t enhance your egg salad. Stick to full-fat, Greek-style yogurt, and your egg salad will thank you.
How I Serve My Egg Salad
The yogurt does most of the work in making a better egg salad, but if you like a little more complexity, a pinch of smoked paprika or fresh herbs (we love chopped chives in my house) makes it so much better. Even a teaspoon of Dijon mustard is lovely here!
Egg salad is great with bread, but I love to serve it nestled in crisp lettuce cups. My favorites are little gems because they are small (I can have a bite on the go with one hand) and sturdy enough not to fall apart in my son’s school lunch box.
If you’ve only ever had egg salad the classic way, with mayo, I hope you will try it this way once. You might not go back.
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