No Mayo Egg Salad

This recipe uses Greek yogurt instead of mayonnaise for a healthier, tangier, and frankly, more delicious egg salad alternative. Perfect for a picnic, lunch, or a quick snack on the road.

or read on for step-by-step instructions with photos

What’s the best way to boil eggs?

Before you get your pot out… I find that the easiest way to boil eggs is to use an electric kettle. Give it a try if you haven’t already, you’ll be surprised how easy it is.

Plus, if you’re in a hotel or dorm room, or don’t have a fully equipped kitchen for whatever reason, this method is definitely for you.

Once you’ve boiled your eggs, the rest of this recipe is really simple and quick to make. I’m sure you’ll love it as much as I do.

What you’ll need

Ingredients

• 6 hard-boiled eggs

• 1 stalk celery, diced

• 2 medium-sized dill pickles, diced

• 1 small shallot, finely chopped

• 4 sprigs dill, finely chopped

• 1 lemon zested & ½ of it juiced

• 1 tablespoon extra virgin olive oil

• 1 teaspoon smoked paprika

• 2 heaping tablespoons Greek yogurt

• salt and pepper, to taste

Equipment

• Electric kettle for boiling eggs or a pot and burner

• Knife and cutting board

• Bowl for mixing

• Storage container

Makes: 2 cups (500ml)

Prep: 15 min  Cook: 15 min

How to make it

Step 1

Boil eggs.

Boil eggs using an electric kettle or in a pot, chill, and peel.

Step 2

Prep ingredients.

Prep and place the celery, pickles, shallot, dill, lemon zest & juice, extra virgin olive oil, smoked paprika, Greek yogurt, salt, and pepper into a mixing bowl.

Step 3

Mix and season.

Chop or grate the peeled hard-boiled eggs and add them into the bowl. Then mix everything together and adjust the seasoning. 

For more tang, add more lemon juice or pickle juice. But be careful not to add much more than an extra tablespoon or it will make your egg salad runny.

Step 4

Chill and serve.

You can enjoy your egg salad right away but it gets better as it chills overnight. 

Transfer to a storage container or cover your mixing bowl and refrigerate for at least 2 hours or overnight for best results. 

This time allows the ingredients to mingle & come together, and the mixture to thicken up as well.

My tips

• Serving suggestions - enjoy on crackers, crostini, or lettuce wraps for a quick snack or as a sandwich, wrap, or quesadilla filling for a heartier meal.

• Transform leftovers - use leftover egg salad to make pasta salad or potato salad.

Substitutions

• Something creamy - I used Greek yogurt because I love how tangy, thick, and healthy it is but sour cream works well too. Or to make it dairy-free use classic mayonnaise or avocado.

• Onion - substitute shallots with red, white, yellow, or green onions.

• Herbs - substitute dill for any soft herbs like parsley, chives, chervil, or tarragon.

• Pickles - dill pickles add great crunch and acidity but you can try pickled red onions, sauerkraut, or giardiniera if that’s what you have on hand. Bread and butter pickles would add some sweetness if you like that sort of thing or capers would add a briny punch.

• Spices - I used smoked paprika because I love some smokiness but cayenne, or chili powder are nice for a little heat. Celery seed, celery salt, or dried dill would work too.

• Acid - substitute lemon for lime. Or use a vinegar such as white wine, red wine, sherry, apple cider, or even plain white.

• Fresh vegetable - celery adds a nice crunch and freshness, but you could substitute it for cabbage, carrot, or any other crunchy vegetable you like.

Storage

• Stored in an airtight container, this salad should last up to 3 days in the fridge.

• I don’t recommend freezing this.

Dietary Notes: Gluten-free, Vegetarian, Low-carb, High-protein

That’s it, enjoy!

This is such a great make-ahead recipe, snacks and lunches can’t get any easier. I usually end up regretting not having more on hand, so take my advice and consider making a double batch.

Summary

Easy Egg Salad Recipe

Swap mayo for Greek yogurt in this easy egg salad recipe—healthier, tangier, and so delicious! Great for picnics, lunches, or a quick snack.

Makes: 2 cups (500ml)

Prep: 15 min  Cook: 15 min

Ingredients

• 6 hard-boiled eggs

• 1 stalk celery, diced

• 2 medium-sized dill pickles, diced

• 1 small shallot, finely chopped

• 4 sprigs dill, finely chopped

• 1 lemon zested & ½ of it juiced

• 1 tablespoon extra virgin olive oil

• 1 teaspoon smoked paprika

• 2 heaping tablespoons Greek yogurt

• salt and pepper, to taste

Instructions

1. Boil eggs. Boil eggs using an electric kettle or pot, then cool and peel.

2. Prepare ingredients. Combine celery, pickles, shallot, dill, lemon zest & juice, olive oil, smoked paprika, Greek yogurt, salt, and pepper in a bowl.

3. Mix and season. Chop or grate eggs, add to bowl, mix, and adjust seasoning. Add more lemon or pickle juice for extra tang.

4. Chill and serve. Enjoy immediately or refrigerate for 2 hours or overnight to enhance flavor and texture.

Top Tips

• Transform leftovers into pasta or potato salad.

• Switch up the creamy element, swap Greek yogurt for sour cream or avocado.

• Mix it up with different veggies, herbs, and spices. Try pickled red onions, parsley, or cayenne for a twist.

What's your go-to method for using up leftover egg salad? Let me know in the comments!

Enjoy!