If you’ve ever wondered how to make Egg Salad without Mayo, this recipe is for you. This simple, balanced dish can be enjoyed any time of day, on its own or in a sandwich or wrap. In place of mayonnaise, we’re using Greek yogurt for extra protein and creaminess that tastes just as delicious as traditional recipes. Plus it's a win for busy families, since it comes together in about 15 minutes!
Why You’ll Love This Egg Salad without Mayo Recipe:
- Easy to Make: Busy parents, this recipe is for you! No mayo egg salad calls for simple, whole ingredients and takes about 15 minutes to whip up from start to finish. Before heading to the store, check your fridge first because you might already have what you need.
- Versatile and Transportable: You can enjoy mayo free egg salad straight up, or on crackers, as a sandwich, or in a wrap. Its adaptability makes it perfect for easy breakfasts, lunches, or dinners – especially as a handheld meal that packs and travels well.
- Healthy and Filling: My egg salad recipe, no mayo edition, is packed with protein and other essential nutrients, including B Vitamins and choline (source). It’s lower in fat and carbs and high in protein, keeping you full and satisfied longer.
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Eggs - Grab six large eggs, hard-boiled and peeled.
Greek Yogurt - We’re using Greek yogurt as a substitute for mayonnaise in egg salad today. It’s lighter in texture, higher in protein, and just as creamy. Plus, I love how its slight tang complements the mustard and lemon juice.
Dijon Mustard - This is a staple ingredient in classic egg salad recipes, offering a distinct flavor and giving it that golden yellow color.
Lemon Juice - A burst of acidity adds bright and zesty flavor.
Spices - Smoked paprika, garlic powder, black pepper, and salt for deep flavor, subtle smokiness, and savory dimension.
Green Onion - Optional, as a garnish. If desired, you can also use chives or your favorite fresh herbs.
Equipment:
Egg Chopper - I prefer using a chopper for egg salad because it’s less work, but this is 100% optional. A pastry cutter or a knife and cutting board will get the job done just as well.
Knife - If not using an egg chopper, you’ll need a sharp knife for chopping the hard-boiled eggs. Even though we don’t need perfectly uniform egg chunks, a sharp knife is easier for cleaner cutting.
Cutting Board - To chop the eggs on while protecting your counter space from knife markings.
Mixing Bowl - Along with a spatula for mixing everything together.
Measuring Spoons - For measuring the ingredients.
How to Make Egg Salad without Mayo
Peel the Eggs
Peel the hard-boiled eggs and slice them in half. Separate the yolks from the whites.
Combine Ingredients
In a medium mixing bowl, combine egg yolks, Greek yogurt, Dijon mustard, lemon juice, paprika, garlic powder, salt, and pepper. Mix until well combined.
Dice, Stir, and Garnish
Dice egg whites and stir them into the egg yolk-yogurt mixture. Garnish with green onions if desired and serve in a wrap, on a sandwich, or with crackers.
Recipe Success Tips
- Don’t overcook the eggs. To make the perfect hard-boiled eggs, cover the eggs fully with water in a saucepan or pot. Place the pot over medium-high heat and bring it to a boil. Once boiling, turn off the stove, cover the pot, and allow the eggs to sit for 10-12 minutes. Place them in a bowl of ice water for 10 minutes, or until the eggs are cooled off, before peeling. Or, if you have an instant pot, the 5-5-5 method is great.
- Separate yolks from whites first. Combining the egg yolks with the ingredients first, then adding in the diced egg whites, helps to make the mixture thicker and creamier, since Greek yogurt is thinner than mayonnaise. However, if you like chunks of egg yolk, dice the whole eggs and mix the yogurt and spices separately before combining with the eggs.
- For more decadence, swap out the Greek yogurt for cream cheese–my 5-year-old’s preference for egg salad, no mayo!
- Refrigerate for 30 minutes before serving. This gives the ingredients a chance to marinate for a stronger flavor. Plus, it’s easier to serve when it’s fully chilled.
Serving Suggestions
Egg salad without mayonnaise can be served on its own, with crackers and veggies, or as a sandwich or lettuce wrap. It pairs very well with avocado and tomato, so consider including a scoop on buttered or avocado toast.
Storage Directions
My egg salad recipe without mayo is best enjoyed fresh, so I don’t recommend freezing and reheating, but you can keep leftovers in the refrigerator for up to 3-4 days, stored in an airtight container. Just stir and serve!
FAQs
Greek yogurt, cottage cheese, sour cream, or cream cheese can be used as a substitute for mayonnaise in egg salad. All options will offer creaminess and a tangy flavor. Greek yogurt and cottage cheese are healthier alternatives with a lower fat content, while sour cream and cream cheese are heavier and more decadent.
In addition to eggs and a creamy base (see above), you can include relish, mustard, and vegetables like onion, celery, cucumber, and tomato. To enhance the flavor, you can use a variety of spices and seasonings like dried or fresh dill, chopped chives, and everything bagel seasoning.
More Easy Sandwich and Wrap Lunch Recipes
Enjoy!
I hope you love this delicious egg salad. Let me know below how you serve it in your house!
📖 Recipe
Egg Salad (No Mayo)
Equipment
- knife
- cutting board
- measuring cups and spoons
- mixing bowl
- spatula
- Chopper optional
Ingredients
- 6 ea large hard boiled eggs
- ¼ cup greek yogurt 2%
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ea green onion optional, for garnish
Instructions
- Peel hard boiled eggs and slice them in half. Seperate the yolks from the whites.6 ea large hard boiled eggs
- In a medium mixing bowl combine egg yolks, greek yogurt, dijon mustard, lemon juice, paprika, garlic powder, salt, and pepper. Mix until well combined.¼ cup greek yogurt, 1 tablespoon dijon mustard, 1 tablespoon lemon juice, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Dice egg whites and stir them into the egg yolk-yogurt mixture. Garnish with green onions if desired and serve.1 ea green onion
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Notes
- Don’t overcook the eggs. To make the perfect hard-boiled eggs, cover the eggs fully with water in a saucepan or pot. Place the pot over medium-high heat and bring it to a boil. Once boiling, turn off the stove, cover the pot, and allow the eggs to sit for 10-12 minutes. Place them in a bowl of ice water for 10 minutes, or until the eggs are cooled off, before peeling.
- Separate yolks from whites first. Combining the egg yolks with the ingredients first, then adding in the diced egg whites, helps to make the mixture thicker and creamier, since Greek yogurt is thinner than mayonnaise. However, if you like chunks of egg yolk, dice the whole eggs and mix the yogurt and spices separately before combining with the eggs.
- For more decadence, swap out the Greek yogurt for cream cheese–my 5-year-old’s preference for egg salad, no mayo!
- Refrigerate for 30 minutes before serving. This gives the ingredients a chance to marinate for a stronger flavor. Plus, it’s easier to serve when it’s fully chilled.
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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