Photo of Egg Salad with Cucumber, Tomato & Capers by WW

Egg Salad with Cucumber, Tomato & Capers

Total Time
20 min
20 min
This light egg salad mixture uses yogurt to bind everything together in what is destined to become a favorite in your recipe box. Capers, shallot, and mustard add lots of bright, distinctive flavor, while the addition of minced dill fronds helps to keep things fresh. Best of all, this egg salad is loaded with lots of crunch—from crisp cucumbers and bursting, ripe grape tomatoes. It's delicious in a sandwich or mounded atop a bed of lightly dressed greens for a bit of added protein in your salad. To take things in a fruity direction, swap in seedless red grapes for the tomatoes, celery for the cucumber, and try finely minced fresh rosemary or snipped fresh chives in place of the dill.


Plain fat free Greek yogurt

½ cup(s)


1 Tbsp, fresh, minced


1 Tbsp, chopped

Uncooked shallot(s)

1 Tbsp, minced

Dijon Mustard

1½ tsp

Kosher salt

½ tsp

Black pepper


Hard boiled eggs

6 item(s), large, peeled

Grape tomatoes

1 cup(s), halved

English cucumber(s)

1 cup(s), sliced, seeded, diced

Uncooked scallion(s)

¼ cup(s), thinly sliced (plus extra for garnish)


  1. In a small bowl, whisk together yogurt, dill, capers, shallot, mustard, salt and pepper.
  2. Cut eggs into large chunks and place in a large bowl; add tomatoes, cucumber and scallion. Spoon yogurt mixture into egg mixture; toss just to coat and garnish with scallion.
  3. Serving size: 1/2 c