Sweet Remedy

Greek Yogurt Dip Egg Salad

This Greek Yogurt Dip Egg Salad is great for everyone, especially those who dislike mayonnaise!

Greek Yogurt Dip Egg Salad | Recipe on Sweet-Remedy.com

I’m not the biggest fan of mayonnaise, I wouldn’t go as far to say I hate it but I just don’t care for it. When Sabra contacted me about working together this year on their 2014 Tastemaker Panel, I received a large package of Sabra products. I knew almost immediately that I would use the Greek Yogurt Veggie Dip in an egg salad recipe.

Greek Yogurt Dip Egg Salad | Recipe on Sweet-Remedy.com

I’m a big fan of egg salad, so when the opportunity to create an egg salad recipe sans mayo appeared, I was beyond excited. Greek yogurt would be fine by itself but a savory Onion Greek Yogurt Veggie Dip? Even better! I know this dip is usually eaten with pita chips or carrots but I couldn’t resist. It worked so well mixed with the eggs, between pumpernickel and fresh crispy lettuce. Why yes, I’ll have another.

There is another dip flavor that I almost used; the Cucumber Dill dip would be just as good in this recipe.

The first step for any egg salad recipe is to hard-boil the eggs. I always fail at hard-boiling eggs. It is such a seemingly innocent process but it never fails, I always leave the eggs in the boiling water for too long because I tend to walk away and do other things. I check my email, paint my toe nails or turn on an episode of Game of Thrones and let them boil for 45 + minutes. Yes, I really did that.

Instead of boiling the eggs in water, I opt to bake them in the oven. It’s really easy, you guys. I promise. Just take a cupcake tin and put one egg in each cupcake “well.” Preheat your oven to 350 degrees F and put the eggs in for 30 minutes. Your eggs will become brown speckled on the outside and there may be a mark on the egg where they meet the cupcake tin, but that shouldn’t matter unless you are painting them for Easter, but you aren’t doing that. You are making egg salad with yogurt dip!

With this method, I am able to set a timer and paint my toenails without ruining any eggs.


Greek Yogurt Dip Egg Salad

This recipe involves cooking the eggs in the oven instead of boiling them in water. If you don't want to do this, you can skip those steps and boil enough water to cover the eggs in a medium pot for about 10 minutes.

Yield: 4-6

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min


6 eggs, hard-boiled
4 cups water + ice
1/2 cup greek yogurt dip (I used Sabra Greek Yogurt Veggie Dip)
1/4 teaspoon ground chipotle
1/2 teaspoon black pepper
1/4 salt
1 loaf pumpernickel bread, sliced
4-6 lettuce leaves


Preheat your oven to 350 ° F.  Place one egg into each open well in a cupcake or muffin pan.  Once oven is preheated, put the egg filled pan in for 30 minutes.

Fill a large bowl with water and ice to make an ice bath. Set aside until eggs are finished cooking.

Remove eggs from oven and using a dish towel or oven mitt, remove the hot eggs from the pan and place into the ice bath to stop the cooking process. Once cooled completely, place your hands inside the large  bowl and begin to peel back the egg shell.

Remove peeled eggs from water and place into a separate medium sized bowl.  Mash eggs with a fork, add the greek yogurt dip, ground chipotle black pepper and salt.

Place the egg salad mixture on one slice of pumpernickel bread with a lettuce leaf. Close the sandwich with second slice of bread. Cut and serve.

Disclosure: This year I have partnered with Sabra and I am on their 2014 Tastemaker Panel. I have been monetarily compensated for my time, recipe development and photography. However, all opinions are 100% my own.

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11 Responses to “Greek Yogurt Dip Egg Salad”

  1. #
    cheri — April 6, 2014 at 4:51 pm

    Love your pics of this sandwich, and that pumpernickel bread looks amazing. What a great combination.

    • Samantha Seeley replied on — April 8th, 2014 at 11:40 am

      pumpernickel might be the best bread to use for an egg salad!

  2. #
    Paula - bell'alimento — April 9, 2014 at 9:28 am

    I am a big egg salad sandwich fan! Lovely!

  3. #
    Nutmeg Nanny — April 9, 2014 at 9:30 am

    I LOVE egg salad! I especially love it when it’s on pumpernickel bread.

  4. #
    Ginny McMeans — April 9, 2014 at 12:16 pm

    You can’t beat a good sandwich!

  5. #
    Kenton @ Lemon & Olives — April 9, 2014 at 2:04 pm

    I love Greek yogurt so I know i’d love this. Adding the chipotle for a kick is genius. I’ll have to try. thanks for sharing!

  6. #
    Amy @ Elephant Eats — April 9, 2014 at 4:32 pm

    I’ve been craving egg salad lately but I dont’ think I’ve (sadly) ever made my own! Crazy, I know. This version sounds delish!! Plus, I think I need to try these Sabra dips on their own, as they look really yummy for dipping 🙂

  7. #
    Susan — April 9, 2014 at 5:56 pm

    I love egg salad and I usually just make it with greek yogurt but I’m going to have to check out Sabra’s dip now!

  8. #
    Dawn Lopez — April 9, 2014 at 9:42 pm

    What a delicious idea! I’ve been decorating eggs this week and have plenty left to make egg salad. This looks like a must try! Yum!

  9. #
    Joelen — April 9, 2014 at 11:53 pm

    What a healthy version of egg salad using greek yogurt dip! So creative!

  10. #
    Rebecca {foodie with family} — April 10, 2014 at 9:37 am

    My word this looks amazing. I love the pairing of egg salad with the pumpernickel and HELLO the Greek yogurt is lovely!

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