This healthy egg salad without mayo is a slight twist on a classic egg salad that tastes almost identical. It's a protein-packed dinner or snack that's light, fresh, and incredibly satisfying!
About This Recipe
There's a lot to love about this recipe: not only is it tasty; but it's packed with protein-rich eggs and yogurt.
This is a lighter/healthier version of a classic egg salad because it uses Greek yogurt instead of mayonnaise. It still tastes very similar to traditional egg salad (you probably won't even taste the difference).
We also love this recipe because you can make it ahead of time or make it as meal prep for the week. It keeps well in the fridge and the leftovers are always tasty.
You can eat this egg salad plain, or use it in a sandwich or lettuce wrap. Our favorite way to eat it is as a snack by using it as a dip for chips!
This is the tastiest egg salad you'll ever eat — and it's good for you too!
Healthy Egg Salad Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need and how to make it:
- 8 eggs
- 2 celery ribs
- 2 green onions
- ¾ cup plain greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill
- 2 teaspoons fresh lemon juice
How to Make Healthy Egg Salad
Step 1: Add Eggs to Water
Start by hard boiling the eggs. Place the eggs in a medium saucepan in a single layer and fill it with cold water until the eggs are covered by about 2 inches of water. Bring the pan to a boil.
Step 2: Cook the Eggs
Once the pan reaches a boil, turn off the heat but leave the pan on the burner, covered, for 10 - 12 minutes. Remove the eggs from the pan and run them under cold water or place them in a bowl with ice. Test one egg first if needed to determine if they are cooked through.
Step 3: Prep the Eggs
Peel and roughly chop the eggs. The pieces should be chunky and smaller than bite-size.
PRO TIP: Save time and skip cooking the eggs yourself by buying pre-cooked hardboiled eggs at the store.
Step 4: Mix
Add the chopped eggs and all of the remaining ingredients to a large bowl. Gently stir until mixed well. Taste and add more salt and pepper if desired.
Step 5: Serve
Serve cold, optionally topped with fresh chopped dill or parsley. Serve plain or in a sandwich, lettuce cups, on salad, or as a dip.
Eggs: this recipe calls for 8 medium-sized eggs. To save time, use store-bought pre-cooked hardboiled eggs.
Yogurt: use plain Greek yogurt with full fat. Don't use low fat or non fat yogurt as it changes the flavor of the salad (it will taste too sour). Yogurt takes the place of mayonnaise in this recipe.
Dijon Mustard: you can swap this out for your favorite kind of mustard (like yellow or stone ground mustard).
Dill: dill gives this recipe a bright, fresh flavor; if you can't find fresh dill, chives or parsley can be substituted.
Lemon Juice: this adds acidity to the recipe. A popular substitute is white vinegar.
Frequently Asked Questions
The most common reason why egg salad gets watery is because the eggs were overcooked. For this recipe you'll also want to be sure that you're using plain greek yogurt that's whole fat (not non fat or low fat).
There's lots of options for how to eat your egg salad! You can make a sandwich with it, serve it as a lettuce cup, eat it as a dip, or use it as a salad topping. I love to keep this recipe on hand as a snack and eat it as a dip with crackers!
To make an egg salad sandwich, layer two slices of bread with lettuce egg salad and then another layer of lettuce. The lettuce on both sides of the egg salad will stop the bread from getting soggy.
To chop your eggs, roughly chop them into pieces that are chunky and about a half inch or a little larger. It's OK if the eggs fall apart a little bit as you chop them and the yolks separate from the whites.
In the fridge: store your leftover egg salad in the fridge for up to 3 - 5 days in an airtight container. If it gets watery, stir it before serving.
In the freezer: it's not recommended to freeze egg salad as it can change the texture of the eggs and yogurt.
Meal prep: this is a great recipe to meal prep! You can make a batch and use it as lunch, dinner or a snack throughout your week. Plus it's packed with protein and is an easy way to add a nutritious boost to your day. Store it in the fridge for up to 3 - 5 days in serving-size airtight containers.