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Tzatziki Egg Salad

Tzatziki Egg Salad

All your favorite creamy cucumber dill flavors combine in this unique tzatziki egg salad. The secret is the whole and fresh ingredients.

Course Appetizer
Keyword tzatziki egg salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 175 kcal


  • 6 Eggs Hard-Boiled
  • 2 Celery Stalks chopped
  • 1 cup Unsweetened Greek Yogurt 0% Plain
  • 1 Cucumber grated
  • 1 tsp Garlic minced
  • 2 tsp Olive Oil
  • 1 tbsp Parsley chopped
  • 2 tbsp Dill chopped
  • 1 Lemon


  1. To create the tzatziki sauce, start by peeling and grating the cucumber. Place the grated cucumber on a paper towel lined plate, sprinkle with salt, and let it sit for 10 minutes. This will help get rid of excess water.

  2. In a bowl, stir together grated cucumber, greek yogurt, minced garlic, olive oil, parsley, dill and lemon juice.

  3. Chop the hard boiled eggs, then place in a large bowl.

  4. Add chopped celery and desired amount of the tzatziki sauce. (You may not need to use all of it).

  5. Mix everything together well and top with a dash of salt and pepper.

Recipe Notes

Calories: 175 Per Serving
Net Carbs: 3 Net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.