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    Home » Recipes

    Healthy Egg Salad Without Mayo

    Published: Feb 26, 2022 · Modified: Nov 5, 2022 · This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    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!

    healthy egg salad

    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
    healthy egg salad ingredients

    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.

    how to make healthy egg salad

    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.

    mixing healthy egg salad

    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.

    Ingredient Notes

    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.

    healthy egg salad

    Frequently Asked Questions

    Why is my egg salad watery?

    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).

    What do you eat with egg salad?

    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!

    How do you make egg salad sandwiches?

    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.

    How do you chop eggs for egg salad?

    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.

    healthy egg salad

    Storage

    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.

    Similar Recipes

    For more classic salads with a healthy twist, check out these favorites:

    • Chicken Salad
    • Potato Salad
    • Waldorf Salad
    Print
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    healthy egg salad

    Healthy Egg Salad


    • Author: Megan
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This healthy egg salad is a no mayo version of classic egg salad. It's a protein-packed dinner or snack that's light, fresh, and incredibly satisfying!


    Ingredients

    Scale
    • 8 eggs*
    • 2 celery ribs, finely diced (about ¼ cup)
    • 2 green onions, thinly sliced
    • ¾ cup plain greek yogurt (full fat)
    • 1 tablespoon dijon mustard
    • 1 tablespoon fresh dill, chopped
    • 2 teaspoons fresh lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    1. Add eggs to water: 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.
    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.
    3. Prep the eggs: peel and roughly chop the eggs.
    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.
    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.

    Notes

    *Save time on this recipe by buying pre-cooked hardboiled eggs at the store (and skip cooking them yourself).

    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Main Course
    • Cuisine: American

    Nutrition

    • Calories: 197
    • Sugar: 2.7g
    • Sodium: 493mg
    • Fat: 13.3g
    • Saturated Fat: 5.5g
    • Carbohydrates: 4.1g
    • Fiber: 0.8g
    • Protein: 15.2g
    • Cholesterol: 344g

    Keywords: egg salad, healthy, yogurt, dill

    Did you make this recipe?

    Share a photo and tag us @her.wholesome.kitchen — we can't wait to see what you've made!

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    Hi, I'm Megan! I'm a health coach & I love to create salad recipes that are simple and delicious.

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