Go Back
–+ servings
A clear glass bowl filled with creamy egg salad topped with chopped green onions, placed on a striped cloth next to crackers and leafy lettuce.

Egg Salad (No Mayo)

Anne Aslanides
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. Instead of mayonnaise, we’re using Greek yogurt for extra protein and creaminess that tastes just as delicious as traditional recipes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Main Course, Salad
Cuisine American
Servings 4
Calories 128 kcal

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

Podcast or Video

Notes

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.
  • 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.
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.

Nutrition

Calories: 128kcalCarbohydrates: 2gProtein: 11gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 280mgSodium: 284mgPotassium: 128mgFiber: 0.3gSugar: 1gVitamin A: 458IUVitamin C: 2mgCalcium: 55mgIron: 1mg

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.

Keyword Fast
Tried this recipe?Let us know how it was!