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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.
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
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.
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
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.
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.
More delicious recipes like this
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.