Classic egg salad is made with mayo, but this healthier take is made with Greek yogurt instead! Greek yogurt adds a creamy texture and extra protein to this mayo-free egg salad recipe. Capers and onion give some texture, while dill adds a fresh flavor. Serve this creamy egg salad with crackers, toast, or with greens.
No Mayo Egg Salad
As you may have guessed, I’m not a big fan of mayonnaise. I’ve adapted this version of egg salad to be made without mayonnaise, along with some other favorites like Broccoli Apple Slaw and Tuna Salad Without Mayo.
This delicious egg salad is dressed with Greek yogurt, which has the extra bonus of adding more protein to the dish. I think a perfect egg salad is creamy but not too runny. It has just the right amount of balance of Dijon mustard, brininess, and salt with a hint of freshness from herbs and greens.
You can also make egg salad with other mayonnaise substitutes like avocado, sour cream, or a plant-based yogurt.
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Why you’ll love this recipe
✔️ Capers add a nice briny touch to the salad, and dill gives a fresh flavor.
✔️ Easy and quick to make, especially with an egg maker!
✔️ Can be made ahead of time.
✔️ Easy to double or half the recipe.
✔️ Made with simple ingredients.
✔️ Makes a protein-packed breakfast or snack.
Ingredients
Eggs - You will need large eggs for this recipe. Feel free to double or half this recipe to make the amount you need.
Red onion - Marinating the onions in lemon juice helps take some of the sharp flavor out, so don’t be afraid to use them!
Capers - Capers add a briny flavor and extra texture to this egg salad recipe.
Dill - Fresh dill adds a unique flavor that goes great with eggs.
Dijon mustard - Dijon adds a slightly pungent flavor to this healthy egg salad. I like this dijon mustard brand from Whole Foods.
Greek yogurt - Make sure to use plain greek yogurt. I find that the full-fat version gives the best flavor.
How to Make Boiled Eggs for Egg Salad
Method 1 - Egg maker
I'm not a big fan of kitchen gadgets, but one I like is an egg maker. Add water and eggs, set your preferred doneness, turn it on, and it beeps once it's ready. Doesn't get easier than that! It’s especially nice when you eat a lot of boiled eggs. However, if you don't have an egg maker, you can use the traditional stovetop method.
Method 2 - Traditional Stovetop
This method makes perfect hard-boiled eggs! I like this method because you don't have to mess with adding eggs to hot water or removing them. Everything is done in the pan, and then just run under cold water.
Step 1. Add eggs to a pot and cover with water.
Step 2. Bring the pot to a boil, cover, and turn off the heat.
Step 3. Let the eggs sit covered for 10 minutes.
Step 4. Drain the hot water, then run under cold water to stop the cooking process.
How to Peel Hard Boiled Eggs (Video)
How to Make Egg Salad Without Mayo
Step 1. Thinly dice the red onion or shallot, place in a small bowl, and top with a squeeze of lemon juice. Mix and let sit while you complete the other steps.
Step 2. Peel and rough chop the eggs with a knife, or use an egg slicer to cut them into cubes.
Step 3. Gently mix chopped eggs with the other ingredients with a spatula to combine. Don't over-mix.
Step 4. Serve with toast, bagel, wrap, or lettuce wrap. I like to spread it on top of avocado toast with some greens, like spinach or arugula.
Expert Tips
- Marinate the onions. Start with dicing the onion so it has enough time to “marinate”. The lemon juice takes out the strong onion “bite” from it and acts as a nice addition to the dressing of the salad.
- Easy-to-peel eggs. Add cooked eggs to an ice bath or run under cold water. Dry them off, then gently tap on the counter or hard surface to break the shell all around. Gently roll the egg with your hand against the counter, and then peel.
- Use caution! When cooking the eggs, be very careful with the steam from the egg machine and when removing the eggs.
- Chop or slice. You can chop the eggs with a knife or use an egg slicer for hard-boiled eggs. If using an egg slicer, slice in one direction, then gently rotate the entire egg, keeping it intact, in the opposite direction and slice again. You could also use a potato masher, but I prefer a chunkier consistency.
- Storage. Store leftover egg salad in the refrigerator in an airtight container for up to 3 days.
Can You Freeze Egg Salad?
While you technically can freeze egg salad, I really don’t recommend it. Hard-boiled eggs will lose their texture once frozen and defrosted and will become watery. The result would not be very appetizing.
This is especially true if you’re using yogurt or mayonnaise in your egg salad. Mayo will become watery, oily, and broken once frozen and defrosted. Egg salad is definitely one of those dishes you want to avoid freezing!
Recipe FAQ
Egg salad should last about 3 days in a tightly sealed container in the fridge. I don’t recommend freezing egg salad.
Yes, you can make egg salad in advance. Store it in the refrigerator for up to 3 days.
Pairing Suggestions
Mayo-free egg salad is great served for breakfast, brunch, or even lunch. It works well for one person or served for a crowd. It’s easy to package and transport, so it’s nice for a portable lunch or picnic dish. It keeps for a few days in the refrigerator, so you can also make a batch for meal prep!
Here are some ideas on what to eat with egg salad!
- I like spreading it on toasted homemade sourdough bread. If you want to attempt making your own sourdough bread, this is a nice starter recipe.
- On a bagel or a gluten free wrap.
- Serve a scoop of egg salad on a bed of salad greens.
- Make an egg salad lettuce wrap with collard greens, romaine lettuce, or Boston bibb lettuce.
- It’s great on these delicious seed crackers, that are also gluten-free.
- My favorite way to eat it is to add a thin layer of mashed avocado to my toast, then season with some sea salt, a sprinkle of Aleppo pepper or smoked paprika, a few leaves of spinach or arugula, and a scoop of egg salad on top. It makes a great lunch!
More Lunch Recipes
Healthy Egg Salad with Greek Yogurt Recipe
Ingredients
- 6 large eggs
- ¼ cup red onion or shallot, diced
- ½ lemon, juiced
- 2 tablespoons capers, drained
- ¼ cup of dill, chopped
- ½ teaspoons sea salt
- 1 tablespoon Dijon mustard
- 2 tablespoons plain Greek yogurt
Instructions
To Hard Boil Eggs using an electric egg maker
- Use an egg maker to hard boil 6 eggs.
- Once the eggs are cooked, carefully, with a spoon, put them into an ice bath ( a bowl with ice) or run them under cold water.
To Hard Boil Eggs on the stovetop
- Place eggs into a pot, and add water just enough to cover the eggs.
- Over medium heat on the stovetop, let the water get to a bubbling boil. Cover with a lid and turn off the heat. Let the eggs stay covered and untouched for about 10 minutes.
- Drain the water, and run under cold water to stop the cooking process.
To make the salad:
- Thinly dice the red onion or shallot, place into a small bowl, and squeeze out the juice of half a lemon. Mix and allow to stand while you complete the other steps.
- Peel and rough chop the eggs with a knife, or use an egg slicer to cut them into cubes.
- In a medium-sized bowl, combine eggs, capers, dijon mustard, yogurt, dill, salt, and red onion (including the juice it was marinating in). Gently mix with a spatula to combine. Don't over-mix.
- Serve with toast, bagel, wrap, or lettuce wrap.
Notes
- For the best taste, use plain full-fat Greek yogurt. For a dairy-free option, use a plant-based plain yogurt like Culina.
- You can swap dill with parsley, chives, or even spinach, or leave it out.
- Marinating the onion in lemon juice will take out some of the “bite” from the onion and also serves as part of the dressing.
- Store in the fridge in an airtight container for up to 3 days.
- Do not freeze.
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