Creamy Egg Salad (Without Mayo)

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Updated on 08/24/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Creamy Egg Salad (Without Mayo)

The Spruce / Crystal Hughes
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Yield: 2 to 2 1/2 cups
Nutrition Facts (per serving)
100 Calories
5g Fat
2g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 100
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 187mg 62%
Sodium 214mg 9%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 10g
Vitamin C 3mg 16%
Calcium 55mg 4%
Iron 1mg 5%
Potassium 172mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Egg salad makes a quick and easy high-protein lunch, but it's not always the best option due to the addition of mayonnaise. While the condiment adds a dose of creaminess, it also adds plenty of calories, too. Thankfully, there's another great option for giving egg salad its signature creamy texture without using mayo: Greek yogurt.

Feel free to use low-fat yogurt to cut even more calories, just make sure it's unflavored. Regular yogurt will work, however, it may make your egg salad a bit watery compared to thick Greek yogurt.

This healthy egg salad is still creamy and delicious while being high in protein, vegetarian, gluten-free, and grain-free. It's low-carb and keto-friendly and great for a quick lunch. It's also an excellent option if you don't care for mayonnaise but want to enjoy egg salad. Serve it as a sandwich, wrap, on top of a green salad, or with crackers as an appetizer.

"The egg salad was tasty and creamy, and I wouldn't have guessed it was made with yogurt. I added a little extra mustard for tanginess and served it on lettuce leaves with cucumbers and tomatoes on the side. It was an easy recipe and a great way to use Greek yogurt!" —Diana Rattray

no-mayo egg salad
A Note From Our Recipe Tester

Ingredients

  • 4 large hard-boiled eggs, peeled and halved

  • 2 large hard-boiled egg whites

  • 1/2 cup finely diced celery

  • 2 green onions, thinly sliced

  • 1/4 cup plain Greek yogurt

  • 1 tablespoon finely chopped fresh parsley or dill

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon lemon juice

  • 1/2 teaspoon paprika, optional

  • Salt and pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Creamy Egg Salad (Without Mayo) ingredients

    The Spruce / Crystal Hughes

  2. Chop the hard-boiled eggs and egg whites. You can leave the eggs in bigger pieces or chop them finely.

    diced eggs on a cutting board

    The Spruce / Crystal Hughes

  3. Add the chopped eggs to a medium mixing bowl. Add the celery, green onion, Greek yogurt, parsley or dill, mustard, lemon juice, and paprika (if using).

    Creamy Egg Salad ingredients in a bowl

    The Spruce / Crystal Hughes

  4. Stir to combine, then add salt and pepper to taste.

    Creamy Egg Salad (Without Mayo) in a bowl

    The Spruce / Crystal Hughes

Tips

  • Use your favorite method to hard-boil the eggs. The classic boiling method is always a dependable option. Add the eggs to a saucepan and cover with cold water. Bring to a full boil, remove from the heat, and cover it. Let sit for 15 minutes, transfer to a bowl of ice water, and peel once cooled.
  • The Instant Pot method is another excellent way to cook eggs—it's fast and they're always super easy to peel.
  • If you like rich, jammy egg yolks, you can medium-cook the eggs.

How to Serve Egg Salad

This egg salad recipe can be served a variety of ways:

  • Serve between whole-wheat bread with lettuce and tomato for a tasty sandwich.
  • Stack atop toast with spinach or other greens for an open-faced sandwich.
  • Add to a pita or tortilla for a wrap.
  • Serve with crackers for an appetizer or snack.
  • Serve a scoop or two of egg salad atop a green salad for a healthy lunch.

Recipe Variations

  • Fresh parsley or dill are excellent in this recipe, or you can use a mix of the two. Fresh chives or tarragon are also good options.
  • For a non-dairy option, use a creamy, plain, plant-based Greek-style yogurt like coconut yogurt.
  • Add extra Dijon mustard or swap it out with some tangier yellow mustard.
  • Add a teaspoon or two of dill relish for some extra texture and flavor.


How to Store

This egg salad will keep in a covered container in the fridge for up to four days. Give it a stir before serving.

What is the difference between regular yogurt and Greek yogurt?

Greek yogurt has a much thicker consistency when compared to regular yogurt. It's also higher in protein and lower in sugar than regular yogurt. Regular yogurt is higher in calcium.