This Greek Yogurt Egg Salad is a delicious and healthier twist on the classic recipe. Mix up a batch of this no mayo egg salad for a tasty sandwich, salad, or snack.
As an Amazon Associate, I earn from qualifying purchases.
This healthy 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.
Egg salad is such a great meal prep dish. It’s easy to make ahead, tastes better after 24 hours, and you can make it using leftover Instant Pot Hard Boiled Eggs.
You can serve it over a bed of greens, on some soft brown bread, or with crackers. It’s so nice to know what is for lunch for a few days; one less thing to think about!
Can You Substitute Greek Yogurt For Mayonnaise?
Yes! Plain Greek yogurt works well in many dishes as a sub for mayo. I use Greek yogurt in this Chicken Salad With Dill, Healthy Green Pea Salad, Instant Pot Potato Salad, and these Healthy Deviled Eggs.
The creaminess of Greek yogurt is a spot-on sub for mayo, but you will need to add additional ingredients to get the flavor profile the same. In most cases, Dijon mustard, salt, and a splash of lemon juice do the trick.
If you’re interested in making your own yogurt, check out Easy Instant Pot Yogurt and Cold Start Instant Pot Yogurt.
How Long Does Egg Salad Last?
Store your no mayo egg salad in the fridge in an air-tight container for 3-5 days.
Greek yogurt contains whey, a liquid that will rest on the top after a few days in the fridge. It’s harmless, so you can either drain it off or simply mix it in.
I used full-fat plain Greek yogurt, but you can use lower-fat or non-fat if you prefer. Non-fat will release more whey as the egg salad sits in the fridge and you’ll likely want to add more salt to the recipe to boost the flavor.
Variations
- I used chives, but thinly sliced green onions or finely minced purple/red onion works great as well. Dried chives work as well.
- Dill relish, finely minced pickles, pickled shallots, or capers give a delicious vinegary bite to this recipe.
- Like spice? Add in some chopped canned jalapeños for a fun kick.
- Using garlic or onion salt instead of sea salt gives the healthy egg salad a great flavor.
- Sub in 1-2 tsp of dried dill instead of fresh.
- If you’re a mayo fan, try this homemade Whole30 Mayo.
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.
Greek Yogurt Egg Salad
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
- I used chives, but thinly sliced green onions or finely minced purple/red onion works great as well.
- Dill relish, finely minced pickles, pickled shallots, or capers give a delicious vinegary bite to this recipe.
Shop this Post:
(may include affiliate links)
