egg salad without mayo recipe

Written BySheba G Updated On
egg salad without mayo recipe
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The Best egg salad without mayo recipe

I started making egg salad without mayo a few years ago when I wanted something lighter for lunch that still tasted like the egg salad I grew up eating. Mayo was never the point for me.

The eggs and the seasoning do the work, and a spoonful of Greek yogurt keeps everything creamy without weighing it down. It took two tries to get the texture right, and now I do not bother with the jarred stuff at all.

My kids ask for this one by name, which says a lot because they are picky about anything that looks different from what they know. My youngest eats it on toast, my oldest piles it on crackers after school, and my husband takes a container to work most weeks.

I keep a batch in the fridge for easy lunches and it holds up well for a few days. It also works for showers, potlucks, and cookouts because it travels well and nobody has to worry about it sitting out too long.

The swap from mayo to yogurt cuts a lot of the fat and adds protein, so it keeps me full through the afternoon instead of sending me back to the pantry an hour later. Eggs bring their own protein along with choline and vitamin D, and I like knowing exactly what is in the bowl instead of reading a label.

Serve it on bread, over greens, or straight from the container with a fork, and it works for a quick weekday lunch or a table full of company.

Creamy Egg Salad Without Mayo

Creamy Egg Salad Without Mayo

4.8 from 923 votes

A bright, tangy egg salad built on plain Greek yogurt and Dijon mustard instead of mayonnaise. Chopped celery, red onion, and fresh dill keep it crunchy and fresh, while a little olive oil brings back the richness mayo usually provides.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 240 kcal

🥘Ingredients

For the Egg Salad

8 large eggs
1/3 cup plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
2 tbsp finely chopped celery
2 tbsp finely chopped red onion
2 tbsp chopped fresh dill
1/4 tsp fine salt
1/4 tsp black pepper

Optional Add-Ins

1/4 tsp smoked paprika, for serving
1 tbsp capers, rinsed and chopped
1/4 cup diced avocado

👨‍🍳Directions

1Place the eggs in a single layer in a medium saucepan and add cold water to cover them by about an inch.
2Set the pan over high heat and bring to a rolling boil.
3As soon as the water boils, cover the pan, turn off the heat, and let the eggs sit for 10 minutes.
4Meanwhile, fill a large bowl with cold water and a handful of ice.
5Transfer the eggs to the ice bath with a slotted spoon and let them cool for at least 10 minutes, until they are cool enough to handle.
6Peel the eggs under cool running water, starting at the wide end.
7Pat them dry, then chop them into rough half-inch pieces and add them to the mixing bowl.
8In a small bowl, stir together the Greek yogurt, Dijon mustard, olive oil, lemon juice, salt, and pepper until smooth.
9Add the dressing to the chopped eggs along with the celery, red onion, and dill.
10Fold gently with a fork until everything is coated, leaving some texture rather than mashing it smooth.
11Taste and adjust the salt and pepper.
12Chill for 20 minutes to let the flavors settle, then dust with smoked paprika just before serving.

🔧Equipment

Medium saucepan
Slotted spoon
Large bowl for an ice bath
Mixing bowl
Fork or pastry cutter
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 240 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 375mg🧂Sodium: 310mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 15g

📝Notes

Tips: Undercook the eggs by a minute if you like a slightly softer yolk, but avoid a fully runny center or the salad turns loose. If the yogurt you have is thin, strain it in a fine-mesh sieve for 10 minutes first so the salad does not turn watery. Greek yogurt varies in tang, so taste the dressing before folding it into the eggs and add a pinch more salt or a drop of honey if it reads too sharp. The salad keeps in a sealed container in the refrigerator for up to three days; stir before serving and add a squeeze of lemon to wake up the flavor. Serve on toasted bread, in lettuce cups, or with crackers and cucumber rounds.

Watch Video Of How Creamy Egg Salad Without Mayo Works

This egg salad without mayo is a regular in my house because it comes together fast, uses ingredients I usually already have, and still tastes rich and creamy thanks to the Greek yogurt and mustard.

I take it to family gatherings all the time since it holds up well on a platter and everyone from the kids to my picky uncle finds something to like about it.

Make a batch on Sunday and you have easy lunches ready for the week.

❓ Frequently Asked Questions About Creamy Egg Salad Without Mayo

1. What can I use instead of mayonnaise in egg salad?

Greek yogurt is the most common swap because it brings creaminess and a little tang without the heaviness of mayo. Mashed avocado works well too, though it will tint the salad green and should be eaten the same day. For a lighter, more vinaigrette-style salad, whisk together olive oil, Dijon mustard, and a splash of lemon juice and toss it with the chopped eggs. Sour cream or a small amount of softened cream cheese can also step in when you want a richer texture.

2. How do I keep egg salad without mayo from turning watery?

The yogurt and any vegetables you add release liquid as the salad sits, so start by patting the chopped eggs dry with a paper towel. If you are using cucumber, celery, or onion, salt them lightly and drain off the excess moisture before folding them in. Add the dressing just before serving when you can, and keep the salad tightly covered in the refrigerator. If it does loosen up, stir in a spoonful of Greek yogurt to bring the texture back together.

3. How long does egg salad without mayo last in the fridge?

Store it in an airtight container in the coldest part of the refrigerator and plan to eat it within three to four days. Yogurt- and avocado-based versions are best within two days, since avocado browns and the texture softens quickly. Keep the salad chilled until you are ready to serve it, and never leave it sitting out at room temperature for more than two hours. If it smells sour or looks slick and separated, toss it.

4. Can I make egg salad without mayo ahead of time?

Yes, and it actually tastes better after an hour or two in the fridge, once the flavors have settled. Boil and peel the eggs up to a day in advance and keep them whole in a covered container so they stay moist. Mix the dressing separately and fold everything together the morning you plan to serve it. If you are using avocado, add it at the last minute rather than ahead of time.

5. What are the best ways to serve egg salad without mayo?

Pile it onto toasted sourdough or a soft roll, or spoon it into lettuce cups for something lighter. It works well as a sandwich filling with crisp cucumber and arugula, spread onto crackers, or scooped over a bed of greens with a squeeze of lemon. For a picnic-friendly option, stuff it into halved pita pockets or wrap it in a flour tortilla with shredded carrot. A pinch of smoked paprika or fresh dill on top goes a long way.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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