This lightened up healthy egg salad recipe uses greek yogurt in place of mayo, but I promise you’d never know the difference! Perfect for a quick lunch or simple snack.
It’s finally nice out and I’m 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.
After some trial and error, I decided to try some dairy free 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! Of course, regular old mayo will work in this recipe, I love the avocado oil mayo from Sir Kensington’s, or you can try half and half!
Serve this egg salad as is, wrapped up in lettuce, in a sandwich or a wrap with avocado or even pickles. It’s the perfect summer lunch and is great for beach trips or potlucks.
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.
Frequently asked questions
How do you prevent egg salad from getting runny?
You may notice that egg salad can get a bit runny as it sits. One key tip to prevent this is to let the eggs cool completely before chopping them up or add a spoonful of breadcrumbs to absorb any excess moisture.
How long does it keep?
This recipe 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, burgers, chips, pickles, whatever you can think of!
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Healthy Egg Salad
by: claire cary
- 6 large eggs
- ¼ cup plain greek yogurt I used Kite Hill dairy free
- ¼ cup chopped scallions can sub for red onion
- 1-2 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1-2 stalks celery, finely diced
- 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.
- 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.
- Add to a bowl with all remaining ingredients and stir together until well combined.
- Optional: Take the back of a fork and mash about 1/3 of the mixture to help make it creamy. Stir everything together again.
- Taste and adjust seasonings as desired. Feel free to add more salt, pepper, or even some dill or red pepper flakes.