Recipe: Mediterranean Egg Salad

recipe: Sandwiches and Wraps


We love egg salad here at GHU. And when said egg salad is filled with good-for-you ingredients Mediterranean-style, we love it even more. This healthy recipe swaps out classic mayonnaise for plain greek yogurt which means less calories and fat and more protein – score!

But don’t worry, you won’t be missing any flavor since it’s filled with olives, sun-dried tomatoes, red onion and various spices. Go ahead, make this for lunch this week in a sandwich or lettuce wrap and take your egg salad to a whole new level.


  • 8 large eggs, hardboiled
  • 1/2 cup sun-dried tomatoes, drained of excess oil and chopped
  • 1/2 cup red onion, chopped finely
  • 1/2 cucumber, chopped
  • 1/4 cup olives, chopped
  • 1/2 cup plain greek yogurt
  • Splash of lemon juice
  • 1 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste

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on September 12, 2015 at 11:43 AM Reply

Do you know the nutritional information and about how many servings this makes?

    on January 29, 2016 at 1:33 PM Reply

    What is fat/calories/ serving sizes?

      on February 2, 2016 at 9:46 AM Reply

      Hi JoAnne - you'll have to click on over to The Healthy Maven site by clicking the green circle to see if she has that information! Thanks.

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