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.
Prep Time20 minutesmins
Cook Time0 minutesmins
Total Time20 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: egg salad greek yogurt, egg salad recipe healthy, egg salad with greek yogurt, egg salad without mayo, healthy egg salad, no mayo egg salad, no mayonnaise egg salad
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.
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.