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Greek Yogurt Egg Salad Wrap Bowls

A lighter, protein-packed egg salad made with Greek yogurt and a touch of mayo for classic flavor. Served over greens or in lettuce wraps, this creamy and tangy meal feels fresh, satisfying, and ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad
  • 6 large eggs room temperature
  • 1 cup plain full-fat Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill chopped
  • 1/4 cup red onion finely diced
  • 1 stalk celery finely diced
  • 1/4 tsp salt or to taste
  • black pepper to taste
For Serving
  • 4 cups lettuce or mixed greens
  • cherry tomatoes optional
  • cucumber slices optional
  • avocado optional

Equipment

  • Saucepan
  • Mixing Bowl
  • Slotted Spoon
  • Knife

Method
 

  1. Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and boil for exactly 10 minutes.
  2. While the eggs cook, prepare an ice bath with ice and cold water.
  3. Transfer the cooked eggs immediately into the ice bath and let cool for 5 minutes.
  4. In a mixing bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
  5. Peel the eggs, chop into bite-sized pieces, and gently fold into the dressing with dill, red onion, and celery.
  6. Divide greens among bowls or lettuce wraps. Top with egg salad and any optional toppings. Serve chilled or at room temperature.

Notes

For best texture, assemble bowls just before serving so the greens stay crisp. The egg salad filling can be stored in an airtight container in the refrigerator for up to 3 days.