This simple egg salad recipe skips the mayo and uses creamy Greek yogurt instead - it's light, tangy, and full of flavor (with no onion or celery to prep). Packed with protein and made with just a few ingredients, it's perfect for quick lunches or easy weeknight meals.
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Why You'll Love This Recipe
- Quick & Easy Recipe Dice up a few hard-boiled eggs, then mix in the rest. Lunch has never been easier!
- Simple Ingredients Eggs, Greek yogurt, a dash of vinegar, and seasoning.
- Kid-Friendly Most kids have simple pallets and may turn away something like egg salad simply because there are chunks of onion in it. That's why I created this egg salad without onion or mustard. Of course you can always add some, but it's not necessary. 🙌
Dietitian Tip
Replacing some or all of the mayonnaise with Greek yogurt in a recipe is an easy way to boost protein, add calcium, and reduce the amount of fat, Calories, and sodium in a recipe.
Ingredient Notes
- Hard-Boiled Eggs Excellent source of protein and various b vitamins.
- Greek Yogurt Used instead of mayonnaise. Excellent source of protein.
- Vinegar A little goes a long way. I like to use a combination of apple cider vinegar and champagne vinegar.
- Seasoning Using everything bagel seasoning is a great way to boost flavor that would otherwise be missing by using Greek yogurt instead of mayo.
How to Make Egg Salad Without Mayo
- Slice hard-boiled eggs in half and remove the yolks.
- Place egg yolks and other ingredients (except egg whites) in a separate bowl and mash everything together.
- Slice or chop egg whites.
- Carefully stir chopped egg whites in with the egg yolk and Greek yogurt mixture. Serve and enjoy!
Helpful Tips
- Use perfectly cooked eggs: Undercooked eggs will affect the texture - firm egg whites are key. If your egg yolks are slightly overcooked, they will still work.
- Use cold hard-boiled eggs: Hard-boiled eggs that have been allowed to cool completely will peel easier and make the egg salad less watery.
- Mash to your texture preference: Chunky or smooth. Use a fork to mash for more texture.
- Start small with vinegar: Add a little at a time and adjust according to your taste for the perfect amount of tang.
- Season well: Greek yogurt is milder than mayo, so don't skimp on the seasonings.
- Substitutions & Variations: use half mayo, half Greek yogurt, use half the amount of egg yolks and add a little more Greek yogurt or mashed avocado, add fresh herbs, vary the kind of vinegar, or use lemon juice instead of vinegar.
Questions You May Have
How long does egg salad last in the fridge?
Egg salad can be stored refrigerated in an airtight container for 3-4 days (unless the Greek yogurt used to make it expires before then).
Can I make egg salad ahead of time?
Yes! Egg salad is great for meal prep. Keep it refrigerated and give it a quick stir before serving.
How can I make this egg salad dairy-free?
Use dairy-free yogurt or avocado in place of Greek yogurt to make this without dairy.
📖 Recipe
Simple Egg Salad (No Mayo)
This simple egg salad recipe skips the mayo and uses creamy Greek yogurt instead - it's light, tangy, and full of flavor (with no onion or celery to prep).
Equipment
- 1 bowl
Ingredients
- 6 hard-boiled eggs
- ½ cup Greek yogurt plain Greek yogurt
- 1½ tablespoon vinegar see notes
- 4 teaspoon everything bagel seasoning can use salt and pepper instead.
Instructions
- Slice each egg in half, remove the yolk.6 hard-boiled eggs
- Add egg yolks and the rest of the ingredients to a medium bowl and mash them all together.½ cup Greek yogurt, 1½ tablespoon vinegar
- Dice or slice the egg whites.
- Stir in the chopped egg whites in with the egg yolk and Greek yogurt mixture.
- Serve and enjoy!
Notes
- Use perfectly cooked eggs. Undercooked eggs will affect the texture - firm egg whites are key. If your egg yolks are slightly overcooked, they will still work.
- Use cold hard-boiled eggs: Hard-boiled eggs that have been allowed to cool completely will peel easier and make the egg salad less watery.
- Mash to your texture preference: Chunky or smooth. Use a fork to mash for more texture.
- Start small with vinegar: Play around with the kind of vinegar you use. I prefer to mix champagne vinegar and apple cider vinegar.
- Season well: Greek yogurt has a milder flavor than mayo, so don't skimp on the seasonings.
- Substitutions & Variations: use half mayo, half Greek yogurt, use half the amount of egg yolks and add a little more Greek yogurt or mashed avocado, add fresh herbs, vary the kind of vinegar, or use lemon juice instead of vinegar.
Nutrition
Calories: 139kcalCarbohydrates: 2gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 281mgSodium: 325mgPotassium: 95mgSugar: 2gVitamin A: 406IUCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!
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