Simple Egg Salad (No Mayo)

Two halves of an egg salad sandwich stacked, on a plate with sweet potato chips.

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).

Course lunch

Cuisine American

Diet Diabetic, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 139kcal

Author Kristi

Equipment

1 paring knife
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 Information is estimated using a database that this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe.

Nutrition