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Soft Boiled Egg Salad | Enjoy your soft boiled eggs in egg salad form! Combined with Greek yogurt for a healthier meal option | thealmondeater.com
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5 from 2 votes

Soft Boiled Egg Salad

This soft boiled egg salad is the BEST way to use soft boiled eggs--boil them, mash them then eat them up!
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: lunch
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: egg salad, soft boiled egg salad
Servings: 3
Calories: 179kcal
Author: Erin


  • 8 eggs
  • 1/4 cup plain Greek yogurt
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp tarragon I used dried, but fresh would work too*
  • Salt and pepper to taste


  • Bring eggs to a boil and boil for 5-6 minutes.
  • Immediately remove eggs and place in a colander or strainer and run cold water over them for a minute or so.
  • Peel eggs and place them in a large bowl; mash them with a fork.
  • Add yogurt, parsley, tarragon, salt, and pepper and continue mashing.
  • Serve with toast and enjoy either warm or cold!


*If you don't like tarragon, I recommend using 1 tbsp fresh chives instead


Calories: 179kcal | Carbohydrates: 2g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 437mg | Sodium: 174mg | Potassium: 185mg | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg