Healthy Egg Salad (No Mayo!)

This lightened up healthy egg salad recipe uses greek yogurt and no mayo, but I promise you’d never know the difference! Perfect for a quick lunch or simple snack.

I’ve been craving all the classics these days! I’ve never been the biggest fan of mayo, so I’ve been experimenting with another way to make egg salad without mayo. Same with my vegan macaroni salad.

After some trial and error, I decided to try some greek yogurt and this healthy egg salad was born! I was kind of skeptical at first, but honestly, it’s SO good and with the other ingredients in here, you can’t tell the difference between this version and the classic.

Any kind of greek yogurt will work will work as long as it is plain and unsweetened. Either dairy free or regular will do, just make sure it has no added sugar or flavors.

Serve this egg salad as is, wrapped up in lettuce, in a sandwich or a wrap with avocado or even pickles (if that’s your thing). It’s the perfect summer lunch and is great for beach trips or potlucks. If you love this recipe, try it with my homemade gluten free bagels!

Before we get started…

• Save time by buying pre-hard boiled eggs from your favorite grocery store! They’re already cooked and peeled which cuts back on a lot of the prep/cook time here.
• Let the eggs cool completely before combining with the other ingredients. This will ensure nothing gets soggy/runny!

How to make healthy egg salad

Cook eggs. Place the eggs in a large pot of water and bring to a rapid boil. If you ever have an issue with peeling the shell off, add about 1 tsp of baking soda to help them peel more easily.

Once boiling, remove from heat and let sit for about 10-12 minutes. Drain and rinse with cold water so they’re easy to handle. Carefully peel off the shell and discard. Set the eggs aside to cool for about 10 minutes.

Cut eggs. Once cool, dice each egg into chunks. You can make them as big or small as you like, I like doing a mix of both.

Combine with all ingredients. Add to a bowl with all remaining ingredients and stir together until well combined. I am not a big celery fan so I don’t include it, but diced celery is pretty classic in egg salad, so I listed it as optional for this recipe!

Taste and adjust seasonings as desired. Feel free to add more salt, pepper, or even some dill or red pepper flakes.

How do you cut eggs for salad?

Some people will remove the yolks and mash them up to make the salad creamier and then dice up the whites.

I usually chop everything up together by cutting the egg in half lengthwise, then in half again lengthwise, then cutting each quarter into 2-4 more chunks. There’s no right or wrong way to do it. When everything gets mixed together, the yolks get really mashed up anyway.

Ingredient tips and swaps

Onion: I prefer green onion because it has a milder flavor, but you can use finely diced red onion if you prefer.

Greek yogurt: Be sure to use plain yogurt that is both unflavored and unsweetened. I like the Kite Hill plain Greek style yogurt for dairy free.

I would avoid coconut based yogurts as they can have a sweeter flavor. I suggest something almond based if you aren’t making this with real greek yogurt

How to store and serve

This healthy egg salad will store in the fridge for up to 5 days. Give it a good stir before serving to help it get nice and creamy again.

This egg salad pairs well with all sorts of summer classics! A big fruit salad, chickpea burgers or turkey burgers, chips, pickles, whatever you can think of!

I often make it into a sandwich just with some toasted bread, lettuce and extra black pepper. You can also eat egg salad with lettuce as a lettuce wrap instead of bread for a low carb option.

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