Salads
This Today Show egg salad recipe brings back the comforting flavors of a classic lunchbox staple, now elevated with a herbed yogurt twist that keeps it light and fresh. 💛 The secret lies in perfectly cooked eggs, creamy yogurt, and a pinch of mustard for that signature tang—simple yet foolproof for any occasion.
What makes this recipe stand out is the balance of textures and flavors: tender eggs, fluffy yogurt, and just the right amount of herbs to keep it vibrant. Unlike traditional mayo-based versions, this yogurt twist adds brightness without heaviness, making it perfect for sandwiches, wraps, or as a standalone dish.
By the time you're done, you'll have a creamy, well-seasoned egg salad that's creamy yet light—ideal for lunch or a quick snack. The herbed yogurt adds depth, while the classic technique ensures every bite is perfectly balanced.
Ready in just 15 minutes, this recipe delivers restaurant-quality results with minimal effort.
For extra flair, try adding finely chopped celery or fresh herbs like dill or chives. Serve on toasted bread, crackers, or even as a filling for lettuce wraps. Here's how to make it!
Ingredients for today show egg salad
Six eggs, creamy yogurt, and fresh herbs—simple yet restaurant-quality ingredients for the perfect herbed egg salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Freshly boiled, peeled, chopped |
| Plain Greek Yogurt 🥛 | ¾ cup | Full-fat for creaminess |
| Dijon Mustard 🌶️ | 1 tbsp | For signature tang |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Chives 🌿 | 2 tbsp | Minced for brightness |
| Celery Stalk 🧅 | 1 whole | Finely chopped, optional |
| Red Onion 🧅 | ¼ cup | Finely diced, mild flavor |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness |
| Kosher Salt 🧂 | ½ tsp | To taste, adjust carefully |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For subtle heat |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed |
| White Vinegar 💧 | 1 tsp | Balances flavors |
| Toasted Bread Slices 🍞 | 8 whole | For serving, optional |
The eggs are the foundation, so use large, fresh eggs—they chop more smoothly and hold their shape. Greek yogurt is a game-changer here, offering creaminess without the heaviness of mayo. I always grab full-fat Greek yogurt from Trader Joe's—it's tangy and rich, perfect for this recipe. Fresh herbs like dill and chives add that vibrant touch, so if you're using dried, reduce to one-third the amount. For the celery, I skip it if I'm short on time, but it adds a nice crunch when included.
No Dijon mustard? Yellow mustard works in a pinch, but it won't have the same depth of flavor. Fresh herbs wilt fast, so store them in a sealed container with a damp paper towel if prepping ahead. The red onion can be swapped for green onion if you prefer a milder taste. For extra tang, add a splash of lemon juice—it brightens everything up. If you're serving this on toast, toast the bread just before assembling to keep it crisp.
Egg salad keeps best in an airtight container in the fridge for 3-4 days. The flavors meld beautifully over time, so it actually tastes better the next day. For make-ahead lunches, portion into small containers—glass jars with lids work perfectly. If you're prepping for a crowd, double the recipe and store in a large bowl covered with plastic wrap. Reheat gently if needed, but honestly, it's best served chilled.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s literally just mashing eggs with Greek yogurt—no mayo, no fuss. The yogurt keeps it light without the heaviness, and the mustard adds just enough tang to cut through the richness. Honestly, I’ve made egg salad a dozen times, and this is the only version that doesn’t leave me with a greasy aftertaste.
- Herb-Packed Brightness: That fresh dill and chives? They turn this into something ridiculously good—like a fancy brunch dish without the effort. The yogurt base makes the herbs shine, and the Dijon mustard ties it all together with a little bite. I’ll be real: my kids pick out the dill, but they still ask for seconds. (Yes, even on a Tuesday night.)
- Lunchbox Hero: This salad holds up perfectly for lunch—no soggy bread or wilted greens in sight. I pack it in containers for work, and it’s still creamy and fresh by noon. Between us, it’s also my go-to for picnics or potlucks because it’s foolproof and always a crowd-pleaser.
- Budget-Friendly Staples: Eggs, yogurt, and herbs? Check. All affordable, all shelf-stable (except the herbs, but those last longer than you’d think). I make a big batch on Sunday, and it feeds my family for days—no wasted ingredients, no last-minute grocery runs. Plus, it’s way cheaper than store-bought egg salad that tastes like sad mayo.
Step-by-step instructions for Today Show egg salad
This herbed yogurt twist transforms classic egg salad into something refreshingly bright.
👨🍳 Step 1: Boil and Chop the Eggs
Place the 6 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer for exactly 10 minutes. The water should be hot but not vigorously boiling—this prevents the eggs from cracking or becoming rubbery.
Drain the hot water and transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel the eggs under cool running water (this makes the shells slide off more easily) and roughly chop them into ¼-inch pieces. I like to keep them slightly uneven for better texture contrast in the finished salad.
🥘 Step 2: Mix the Yogurt Base
In a medium mixing bowl, combine the 0.75 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp extra-virgin olive oil, 1 tsp lemon juice, and 1 tsp white vinegar. Use a fork to whisk until smooth—this creates the creamy foundation for the salad. The yogurt should be fully incorporated with no lumps, and the mixture should have a slightly tangy, velvety consistency.
Here's the thing—don't skip the whisking. The yogurt's natural acidity needs to fully meld with the mustard and citrus for that signature Today Show tang. If you're using a stand mixer, pulse on low speed for 15 seconds to avoid overworking the delicate proteins.
👨🍳 Step 3: Fold in Vegetables and Seasonings
Add the chopped eggs to the yogurt mixture and gently fold with a rubber spatula until just combined. You want to distribute the eggs evenly without mashing them—this preserves their shape while coating them in the herbed yogurt. The salad should look speckled with egg pieces throughout.
Next, stir in the 0.25 cup finely chopped fresh dill, 2 tbsp minced fresh chives, 1 whole finely chopped celery stalk, and 0.25 cup finely diced red onion. These vegetables add freshness and crunch that balances the creaminess. Taste and season with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper, adjusting to your preference. The salt should enhance the flavors without overwhelming them.
⏰ Step 4: Chill and Serve
Cover the bowl with plastic wrap pressed directly onto the surface (this prevents a skin from forming) and refrigerate for at least 30 minutes—this allows the flavors to meld completely. The egg salad will thicken slightly as it chills, which is perfect for spreading. If it's too thick after chilling, stir in 1-2 teaspoons of water to loosen it.
Serve the egg salad on the 8 whole toasted bread slices or with crackers. The herbed yogurt twist keeps this classic dish light yet satisfying, with bright herb notes that cut through the richness. For extra flair, garnish with additional dill sprigs or a drizzle of olive oil before serving.
Pro Tips For Making Today Show Egg Salad
- COOL THE EGGS FAST: Dump boiling water over peeled hard-boiled eggs for 30 seconds—this shocks them cold and makes peeling effortless. I used to struggle with stubborn shells until I tried this, and now I swear by it for this recipe’s creamy texture.
- USE FULL-FAT YOGURT: Skip the nonfat version—full-fat Greek yogurt (2% or whole) adds richness that cuts through the eggs’ density. The Today Show recipe works, but I’ve found this makes the salad taste more luxurious, especially when paired with fresh dill.
- CHOP CHIVES LAST: Hold off on adding chives until the very end—they bruise easily and lose their bright color when mixed too soon. Sprinkle them in just before serving so they stay crisp and pop against the creamy base.
- MEASURE MUSTARD BY TASTE: The recipe calls for 1 tablespoon Dijon, but start with ½ and adjust—some mustards are sharper than others. Taste as you go; you can always add more, but you can’t take it out once it’s in.
Storing and reheating this recipe
Fridge Storage Tips
Store your egg salad in an airtight glass container with a lid—this keeps it fresh for 3-4 days in the fridge. I always press plastic wrap directly onto the surface before sealing to prevent that dreaded skin from forming.
The flavors actually improve overnight as the herbs infuse and the yogurt thickens slightly. 🥛
Freezing for Later
This egg salad isn't ideal for freezing because the yogurt can separate and the eggs may become rubbery. But if you must, portion into freezer-safe containers and freeze for up to 1 month.
Thaw in the fridge overnight—never microwave it directly from frozen. Stir in a splash of lemon juice or water after thawing to restore creaminess.
Reheating Safely
If you've stored leftovers, reheat gently in a microwave-safe bowl on low power for 30-second intervals, stirring between each. Stop when it reaches 165°F—this prevents the eggs from drying out.
For stovetop reheating, warm in a lightly oiled skillet over low heat for 2-3 minutes, stirring constantly. The yogurt base helps protect the eggs from overcooking. 🔥
Make-Ahead Lunches
Prep egg salad the night before and store in individual glass jars with tight lids. The next morning, give it a quick stir and pack with toasted bread or crackers. I like using mason jars—they keep everything fresh and make lunches portable.
For extra freshness, add a sprinkle of fresh herbs or a drizzle of olive oil right before eating.
Reviving Day-Old Salad
If your egg salad has thickened too much after sitting overnight, simply stir in 1-2 teaspoons of water or yogurt to loosen it. For extra brightness, add a pinch of lemon zest or a splash of lemon juice.
The texture should return to its creamy perfection in seconds. Trust me, this trick saves so many lunches! 💡
Nutrition facts
Frequently asked questions
Can I substitute yogurt with mayo for this recipe?
The herbed yogurt twist is what makes this recipe special, but you can use mayo if you prefer. For best results, use ½ cup mayo plus ¼ cup Greek yogurt to maintain creaminess. The texture will be richer, but you'll lose the lightness and tang from the yogurt.
How do I keep my egg salad from getting too watery?
Overcooked eggs release excess moisture, so always use fresh eggs and cook them for exactly 10 minutes in gently simmering water. If your salad still seems too thin, stir in 1 teaspoon of Dijon mustard or 1 tablespoon of chopped celery—both absorb moisture beautifully. For extra insurance, chill the salad for 30 minutes before serving.
What's the best way to make this egg salad ahead of time?
This recipe actually tastes better the next day! Store in an airtight container in the fridge for up to 3-4 days. The flavors meld perfectly overnight, and the yogurt thickens slightly for an even creamier texture. For make-ahead lunches, portion into glass jars with toasted bread on top—it stays fresh and ready to grab-and-go.
Can I add avocado to this egg salad?
Avocado adds a lovely creamy texture, but it can make the salad too soft. If you want to try it, add ½ ripe avocado just before serving and mix gently. For best results, use a firm avocado and keep the salad chilled until ready to eat. Alternatively, add ¼ cup diced cucumber for crunch without the same texture change.
Why does my egg salad taste bland?
Egg salad needs proper seasoning! Taste as you go and adjust with kosher salt, freshly ground black pepper, or a splash of lemon juice. The yogurt base can mute flavors, so don't be shy with seasonings. For extra depth, add 1 teaspoon of capers or ½ teaspoon of smoked paprika—both add surprising complexity.