Healthier Greek Yogurt Egg Salad (No Mayo)

This protein-packed healthy egg salad recipe is made with Greek yogurt and Dijon mustard instead of mayonnaise, so it’s still creamy and delicious! It’s an easy recipe that comes together in 15 minutes (5 minutes, if you already have hard boiled eggs), and made with a handful of simple ingredients.

Egg salad is not something I ate growing up, but as an adult I find it to be filling and delicious. As a Registered Dietitian, I love that it makes use of eggs, which are full of high-quality protein.

Traditional egg salad recipes use mayonnaise (or mayo) to bind the pieces of egg together. Since mayonnaise is quite high in calories and fat, I wanted to make a more nutritious version. This egg salad recipe without mayo features one of my favorite ingredients to cook with – Greek yogurt!

Nutritious Greek yogurt adds valuable nutrients to this recipe (like protein and calcium), while still maintaining the thick and creamy consistency you’d expect from egg salad.

This recipe is vegetarian, gluten free, and serves two people. Once the eggs are boiled and peeled, it takes just about five minutes to make.

Ingredients in healthier no mayo egg salad

You’ll need just a handful of ingredients to make this recipe, many of which you probably already have in your kitchen!

• Large eggs
• Plain, nonfat Greek yogurt – you can also use low-fat or full-fat based on your preference
• Dijon mustard
• Fresh dill
• Chives
• Salt
• Pepper

Kitchen tools needed

To make egg salad, you’ll need a pot for boiling the eggs in, a good knife for chopping herbs and cutting up the eggs, and a small mixing bowl.

How to boil eggs for egg salad

This method yields perfectly firm but not overcooked boiled eggs you can use to make egg salad.

• Bring about five cups of water to a rolling boil in a 2 quart pot.
• Use a large slotted spoon to gently lower the eggs into the boiling water.
• Reduce the heat just slightly to a more gentle boil.
• Boil the eggs for 11 minutes.
• After 11 minutes is up, immediately transfer the eggs to a bowl of ice water to quickly stop the cooking process.
• Let the eggs chill for about ten minutes before peeling.

How to easily peel hard boiled eggs

Once you’ve boiled your eggs, you need to peel them to make your egg salad. This is the easiest way to peel hard boiled eggs quickly and efficiently.

• Dry off a boiled egg with a clean dish towel and dry your hands.
• Gently but firmly tap the top and bottom points of the egg so that they crack.
• Put the egg on the countertop so it is lying down the long way. Gently roll the egg against the countertop back and forth a few times so small cracks form all around.
• Then just peel off the cracked egg shell and discard!

How to make no mayo egg salad

Once you’ve boiled and peeled your eggs, this recipe comes together in just about five minutes!

1. Cut the eggs in half the long way.
2. Use a spoon to scoop out the yolks into a small mixing bowl.
3. Chop up the egg whites into small chunks.
4. Add Greek yogurt, Dijon mustard, salt, pepper, and fresh herbs to the bowl with the yolks.
5. Mash everything together with a spoon until it is all mixed up.
6. Add them to the creamy Greek yogurt mixture and mix it all up until well combined.

Can I prepare egg salad in advance?

Yes, you can make egg salad up to three days in advance. Store it in an airtight container in the fridge. You may need to give it a stir before serving to re-mix everything up.

Serving suggestions

I love to serve egg salad with some crunchy lettuce over toast or on a bagel. Some other serving suggestions include:

• Egg salad lettuce wraps
• Egg salad on a grain bowl or green salad
• Egg salad wrap with crunchy veggies
• Egg salad on crackers

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