Creamy Egg Salad (Without Mayo)

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Updated on 01/20/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Creamy Egg Salad (Without Mayo)

The Spruce / Crystal Hughes

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Yield: 2 to 2 1/2 cups

Egg salad makes a quick and easy high-protein lunch, but it's not always the best option due to the addition of mayonnaise. While the condiment adds a dose of creaminess, it also adds plenty of calories, too. Thankfully, there's another great option for giving egg salad its signature creamy texture without using mayo: Greek yogurt.

Feel free to use low-fat yogurt to cut even more calories, just make sure it's unflavored. Regular yogurt will work, however, it may make your egg salad a bit watery compared to thick Greek yogurt.

This healthy egg salad is still creamy and delicious while being high in protein, vegetarian, gluten-free, and grain-free. It's low-carb and keto-friendly and great for a quick lunch. It's also an excellent option if you don't care for mayonnaise but want to enjoy egg salad. Serve it as a sandwich, wrap, on top of a green salad, or with crackers as an appetizer.

"The egg salad was tasty and creamy, and I wouldn't have guessed it was made with yogurt. I added a little extra mustard for tanginess and served it on lettuce leaves with cucumbers and tomatoes on the side. It was an easy recipe and a great way to use Greek yogurt!" —Diana Rattray

no-mayo egg salad
A Note From Our Recipe Tester

Ingredients

  • 4 large hard-boiled eggs, peeled and halved

  • 2 large hard-boiled egg whites

  • 1/2 cup finely diced celery

  • 2 green onions, thinly sliced

  • 1/4 cup plain Greek yogurt

  • 1 tablespoon finely chopped fresh parsley or dill

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon lemon juice

  • 1/2 teaspoon paprika, optional

  • Salt and pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Creamy Egg Salad (Without Mayo) ingredients

    The Spruce / Crystal Hughes

  2. Chop the hard-boiled eggs and egg whites. You can leave the eggs in bigger pieces or chop them finely.

    diced eggs on a cutting board

    The Spruce / Crystal Hughes

  3. Add the chopped eggs to a medium mixing bowl. Add the celery, green onion, Greek yogurt, parsley or dill, mustard, lemon juice, and paprika (if using).

    Creamy Egg Salad ingredients in a bowl

    The Spruce / Crystal Hughes

  4. Stir to combine, then add salt and pepper to taste.

    Creamy Egg Salad (Without Mayo) in a bowl

    The Spruce / Crystal Hughes

Tips

  • Use your favorite method to hard-boil the eggs. The classic boiling method is always a dependable option. Add the eggs to a saucepan and cover with cold water. Bring to a full boil, remove from the heat, and cover it. Let sit for 15 minutes, transfer to a bowl of ice water, and peel once cooled.
  • The Instant Pot method is another excellent way to cook eggs—it's fast and they're always super easy to peel.
  • If you like rich, jammy egg yolks, you can medium-cook the eggs.

How to Serve Egg Salad

This egg salad recipe can be served a variety of ways:

  • Serve between whole-wheat bread with lettuce and tomato for a tasty sandwich.
  • Stack atop toast with spinach or other greens for an open-faced sandwich.
  • Add to a pita or tortilla for a wrap.
  • Serve with crackers for an appetizer or snack.
  • Serve a scoop or two of egg salad atop a green salad for a healthy lunch.

Recipe Variations

  • Fresh parsley or dill are excellent in this recipe, or you can use a mix of the two. Fresh chives or tarragon are also good options.
  • For a non-dairy option, use a creamy, plain, plant-based Greek-style yogurt like coconut yogurt.
  • Add extra Dijon mustard or swap it out with some tangier yellow mustard.
  • Add a teaspoon or two of dill relish for some extra texture and flavor.


How to Store

This egg salad will keep in a covered container in the fridge for up to four days. Give it a stir before serving.

What is the difference between regular yogurt and Greek yogurt?

Greek yogurt has a much thicker consistency when compared to regular yogurt. It's also higher in protein and lower in sugar than regular yogurt. Regular yogurt is higher in calcium.

Nutrition Facts (per serving)
100 Calories
5g Fat
2g Carbs
10g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 100
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 187mg 62%
Sodium 214mg 9%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 10g
Vitamin C 3mg 16%
Calcium 55mg 4%
Iron 1mg 5%
Potassium 172mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)