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This Greek yogurt egg salad is a delicious twist on the classic recipe. Mix up a batch of this no-mayo egg salad for a tasty sandwich, salad, or snack.

mayo free egg salad in a white bowl with brown bread and eggs on a white board
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This no mayo egg salad is a fresh take on a classic. It’s creamy, tangy, and packed with tons of flavor.

Even better, it’s made with Greek yogurt instead of mayo.

ingredients on a marbled board.

A note from Sarah

ingredient highlight

For this recipe, I used Instant Pot hard-boiled eggs, but you can do stovetop or the air fryer method.

With all the methods that I have tried for hard-boiled eggs, using the Instant Pot gives you the cleanest (and most satisfying) easy peel. And it works even with fresh eggs!

Double your batch of hard-boiled eggs and make a batch of our Greek yogurt deviled eggs.

ingredients in a glass bowl.
Add all the ingredients in a mixing bowl
combined ingredients in a glass bowl with a red spatula.
Gently stir to combine

Allowing the mixture to sit for a few hours before serving allows all the flavors to meld together. This is a “good to have”, but not mandatory.

Variations

  • I used fresh chives, but thinly sliced green onions or finely minced purple/red onion works great as well.
  • The addition of dill pickle relish, finely minced pickles, pickled shallots, or capers gives a delicious vinegary bite to this recipe.
  • Sub in 1-2 tsp of dried dill instead of fresh.

Pro Tips/Recipe Notes

  • You can use an egg slicer to make the chopping process a bit quicker, but I find a knife and cutting board works as well and requires doing fewer dishes.
  • The final texture is up to you. Like the eggs roughly chopped? Go for it! Finely chopped? This is YOUR recipe. I aim for a mix of finely chopped with some mashed. I get this by chopping the egg with a knife and then “mixing” the salad with a pastry cutter.
  • Store your Greek yogurt egg salad in the fridge in an air-tight container for 3-5 days.
greek yogurt egg salad in a white bowl with a gold spoon
5 from 1 rating

Greek Yogurt Egg Salad

By: Sarah Cook
Servings: 8
Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes
mayo free egg salad in a white bowl with brown bread and eggs on a white board
This Greek yogurt egg salad is a delicious twist on the classic recipe. Mix up a batch of this no mayo egg salad for a tasty sandwich, salad, or snack.

Equipment

Ingredients 

  • 6 eggs {hard-boiled and cooled}
  • 1/3 cup celery {finely chopped}
  • 1 tbsp chives {finely chopped}{~2 chives}
  • 1 tbsp fresh dill {or 1-2 tsp dried}
  • 1 tsp lemon juice
  • 1/8 tsp smoked paprika
  • 2 tsp dijon mustard
  • 1/3 cup plain Greek yogurt
  • salt & pepper to taste

Instructions 

  • Chop peeled hard-boiled eggs to your preference and place in a medium mixing bowl.
    6 eggs
  • Add in: celery, chives, dill, lemon juice, smoked paprika, dijon mustard, and greek yogurt. Mix.
    1/3 cup celery, 1 tbsp chives, 1 tbsp fresh dill, 1 tsp lemon juice, 1/8 tsp smoked paprika, 2 tsp dijon mustard, 1/3 cup plain Greek yogurt
  • Salt & pepper to taste and refrigerate for 1-2 hours before serving (if possible).
    salt & pepper to taste

Notes

  1. I used chives, but thinly sliced green onions or finely minced purple/red onion works great as well.
  2. Dill relish, finely minced pickles, pickled shallots, or capers give a delicious vinegary bite to this recipe.
 
To Hardboil:
Stovetop: Place eggs in a small saucepan and add just enough cold water to cover the eggs. Bring water to a boil and remove it from the burner.
Cover the saucepan and let the eggs sit in the hot water for 10-12 minutes. Remove eggs from hot water, and place them in an ice bath. Peel.
Instant Pot: Place the trivet/rack in the bottom of the Instant Pot. Add 1 cup of water and place the eggs on the trivet. Secure the lid and set the vent to sealing. Press manual>high pressure>5 minutes. When the cook time is up, do a natural release for 5 minutes, and then flip the vent to venting and perform a quick release. Place in an ice bath.

Nutrition

Serving: 0.5cupCalories: 54kcalCarbohydrates: 1gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 123mgSodium: 67mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 234IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish, Snack
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

Read More About Me

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5 from 1 vote

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2 Comments

  1. We made this tonight, using Easter leftovers. It was wonderful and a huge hit for my vegetarian teen, and now we have lunch leftovers. We already had everything to make it which was a bonus.5 stars

    Reply