If you’ve been looking for a simple way to make Egg Salad without Mayo, this recipe is for you. It’s quick, balanced, and versatile—perfect on its own, on crackers, or tucked into a sandwich or wrap. Instead of mayonnaise we use Greek yogurt for a creamy texture, extra protein, and a bright tang that pairs well with mustard and lemon. Ideal for busy mornings or fast lunches, this comes together in about 15 minutes.
Why You’ll Love This Egg Salad without Mayo:
- Easy to make: This no-mayo egg salad uses whole, simple ingredients and takes about 15 minutes from start to finish. Check your fridge first—you might already have everything you need.
- Versatile and portable: Serve it plain, on crackers, in a sandwich, or wrapped for lunch on the go. It’s great for quick breakfasts, packed lunches, or light dinners.
- Healthy and filling: Using Greek yogurt keeps the salad lower in fat while boosting protein. Eggs also provide B vitamins and choline, making this a satisfying, nutrient-dense option.
Let’s Get Started — What You’ll Need
Ingredients
Eggs: Six large eggs, hard-boiled and peeled.
Greek yogurt: A creamy, tangy substitute for mayonnaise. It’s lighter and higher in protein while still providing a silky texture.
Dijon mustard: Adds classic egg salad flavor and a touch of color.
Lemon juice: A squeeze of lemon brightens the salad and balances the yogurt.
Spices: Smoked paprika, garlic powder, salt, and black pepper for savory depth and subtle smokiness.
Green onion: Optional garnish; chives or other fresh herbs work well too.
Equipment
Egg chopper (optional): Speeds up the process, but a knife or pastry cutter works fine.
Knife and cutting board: For chopping eggs if you’re not using a chopper.
Mixing bowl and spatula: To combine the ingredients.
Measuring spoons: For accurate seasoning.
How to Make Egg Salad without Mayo
Peel the eggs
Peel the hard-boiled eggs, slice them in half, and separate the yolks from the whites.
Combine the creamy base
In a medium bowl, mash the egg yolks and mix in the Greek yogurt, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Stir until smooth and well combined.
Dice, stir, and garnish
Dice the egg whites and fold them into the yolk-yogurt mixture. Adjust seasoning to taste. Garnish with sliced green onion or chives if you like, then serve in a wrap, on bread, or with crackers and fresh vegetables.
Recipe Success Tips
- Avoid overcooking eggs: Cover eggs with water in a saucepan, bring to a boil, then remove from heat, cover, and let sit 10–12 minutes. Transfer to an ice bath for 10 minutes before peeling to ensure tender yolks and easy peeling.
- Mix yolks first: Combining the yolks with the yogurt and seasonings before folding in the whites yields a thicker, creamier texture—especially helpful since Greek yogurt is thinner than mayonnaise. If you prefer chunkier yolks, dice the entire egg and mix separately.
- Make it richer: For a creamier, more decadent version, swap Greek yogurt for cream cheese or a mix of cream cheese and yogurt.
- Chill before serving: Refrigerating for about 30 minutes helps the flavors meld and makes the salad easier to serve.
Serving Suggestions
This egg salad is delicious on its own with crackers and raw veggies, in a sandwich, or wrapped in lettuce leaves. It pairs especially well with avocado and tomato—try a scoop on avocado toast or alongside sliced tomatoes for a light meal.
Storage Directions
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This salad does not freeze well, so enjoy it fresh for the best texture and flavor.
FAQs
Greek yogurt, cottage cheese, sour cream, or cream cheese all make good substitutes for mayonnaise. Greek yogurt and cottage cheese are lighter, lower-fat choices, while sour cream and cream cheese create a richer salad.
Besides eggs and a creamy base, add-ins like relish, mustard, diced onion, celery, cucumber, or tomato work well. Fresh herbs such as dill or chives and seasonings like everything bagel seasoning can boost flavor.
Enjoy!
I hope you enjoy this easy, no-mayo egg salad. Tell me how you serve it at your table!
📖 Recipe
Egg Salad (No Mayo)
Anne Aslanides
Pin Recipe
Equipment
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knife
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cutting board
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measuring cups and spoons
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mixing bowl
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spatula
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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
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Peel hard boiled eggs and slice them in half. Separate the yolks from the whites.6 ea large hard boiled eggs
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In a medium bowl combine egg yolks, Greek yogurt, Dijon mustard, lemon juice, smoked 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
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Dice egg whites and stir them into the yolk-yogurt mixture. Garnish with green onions if desired and serve.1 ea green onion
Notes
- Don’t overcook the eggs. Cover eggs with water, bring to a boil, then remove from heat and let sit covered for 10–12 minutes. Transfer to an ice bath for 10 minutes before peeling for best results.
- Separate yolks first. Mixing the yolks with the yogurt and seasonings before adding the whites creates a creamier texture. If you prefer chunkier yolks, dice whole eggs and fold in the dressing.
- For more decadence: Swap some or all of the yogurt for cream cheese to make the salad richer.
- Chill before serving. Refrigerate about 30 minutes so flavors meld and the salad firms up slightly for easier serving.
Storage Directions: Keep leftovers refrigerated in an airtight container for 3–4 days. This salad doesn’t freeze well, so enjoy it fresh when possible.
Nutrition
Nutrition information is an estimate. For precise values, use your preferred calculator with the exact ingredients you use.