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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.

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.

If you’re looking for other recipes that substitute Greek yogurt for mayo? Check out our Healthy Chicken Salad, Healthy Green Pea Salad, Instant Pot Potato Salad, and these Healthy Deviled Eggs.

Ingredients

hard boiled eggs, mustard, chives, and other ingredients on a white board.

This recipe uses:

  • Hard-boiled eggs – leftover Instant Pot Hard Boiled Eggs.
  • Plain Greek yogurt – I used full fat, but you do you.
  • Dijon mustard
  • Celery – finely chopped
  • Chives, or use green/spring onions
  • Smoked paprika
  • Lemon – I prefer fresh if you can make that happen
  • Salt and pepper to taste

How to Make Greek Yogurt Egg Salad

*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.

Start with six fully-cooled hard-boiled eggs. Peel, and chop or grate the eggs until they’re the perfect texture for you. This is YOUR egg salad. Throw the chopped eggs into a medium mixing bowl.

2 photos showing the process of mixing up healthy egg salad

Add in the other ingredients, and stir until everything is fully combined. Salt and pepper to taste, and then refrigerate your delicious no mayo egg salad for 1-2 hours.

Allowing the mixture to sit for a bit 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. Dried chives are also an option.
  • The addition of Dill relish, finely minced pickles, pickled shallots, or capers gives 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 no mayo 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.

Frequently Asked Questions

What can I use instead of mayo in egg salad?

Plain Greek yogurt works well in many dishes as a sub for mayo.

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 Greek yogurt 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.

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 in a white bowl with a gold spoon

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Greek Yogurt Egg Salad

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 and healthier twist on the classic recipe. Mix up a batch of this no mayo egg salad for a tasty sandwich, salad, or snack.

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

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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