Quick Dill Pickle Egg Salad Without Mayo
A creamy, high-protein egg salad made with Greek yogurt instead of mayo for a healthy twist. Perfect for sandwiches, lettuce wraps, or snacking!
or read on for step-by-step instructions with photos
The Best Egg Salad with Greek Yogurt
This recipe substitutes traditional mayonnaise for tangy Greek yogurt, creating a healthier, protein-packed version that’s just as creamy and delicious. With crunchy celery, zesty dill pickles, mustard, fresh dill, and a hint of lemon, it’s loaded with flavor and texture.
Thanks to my simple kitchen hack for boiling eggs, making egg salad has never been easier. Using an electric kettle makes this step quick, efficient, and ideal for small kitchens or dorm rooms. Check out my guide on boiling eggs in a kettle for step-by-step instructions.
What You’ll Love About This Recipe
Healthy and high-protein: Made with Greek yogurt instead of mayonnaise, it’s healthy, light, and protein-packed.
Easy to make: Ready in just 30 minutes, easily chop and assemble everything in a bowl. Use an electric kettle to boil the eggs for even easier prep.
Perfect for meal prep: Make ahead and enjoy throughout the week.
What to Expect Ahead
Pro tips: How to cook your eggs perfectly, adjust the seasoning and texture to make the best egg salad
Serving ideas: Go beyond the classic sandwich with creative ways to enjoy your egg salad.
Substitutions: Easy swaps for yogurt, pickles, herbs, and spices.
Storage: How to keep your egg salad fresh and how long it’ll keep.
FAQs: Answers to common questions like how to thicken egg salad and keep it from getting watery.
Ready to make a simple, healthy, and delicious egg salad? Let’s get started and get those eggs boiling!
What you’ll need
Ingredients
6 large eggs, hard-boiled and peeled
1 stalk celery, diced
2 medium-sized dill pickles, diced
1 small shallot, finely chopped
4 sprigs fresh dill, finely chopped
1 lemon, zested and juiced (use half the juice to start)
1 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
2 heaping tablespoons Greek yogurt
salt & pepper, to taste
Equipment
Electric kettle for boiling eggs (or a pot and burner)
Knife & cutting board
Bowl for mixing
Storage container
Makes: 2 cups (500ml)
Prep: 15 min Cook: 10 min
How to make it
Step 1
Boil eggs, chill, and peel.
To boil your eggs, you have two easy options:
Electric Kettle Method: This is my favorite quick and efficient way to boil eggs, especially in small kitchens or dorm rooms. Follow my step-by-step guide on how to boil eggs in a kettle.
Traditional Method: Bring a pot of salted water to a boil. Carefully lower the eggs into the water with a slotted spoon, then set a timer for 10 minutes. Once done, transfer the eggs to an ice bath to cool for 15 minutes before peeling.
Step 2
Prep ingredients.
While the eggs chill, dice the celery and pickles, then finely chop the shallot and dill. Add these to a mixing bowl along with the lemon zest, half the lemon juice, extra virgin olive oil, smoked paprika, Greek yogurt, salt, and pepper.
Step 3
Mix and season.
Chop or grate the peeled hard-boiled eggs and add them to the bowl with the prepped ingredients. Mix everything together until well combined.
Adjust the seasoning with salt and pepper to taste. For extra tang, add some of the reserved lemon juice or a little pickle juice for more pickle-y flavor.
💡Pro Tip: Avoid adding more than an extra tablespoon of lemon juice or pickle juice to prevent the egg salad from becoming watery.
Step 4
Chill and serve.
You can enjoy your egg salad right away, but it tastes even better after chilling overnight.
Transfer the egg salad to a storage container or cover your mixing bowl, then refrigerate for at least 2 hours or overnight for the best results. This resting time allows the flavors to mingle, come together, and the mixture to thicken up a little too.
My tips
Don’t overcook the eggs: Adjust the cooking time based on the size of the eggs. Chalky yolks lead to a dry, crumbly texture instead of a creamy consistency. Medium eggs need about 7 minutes to cook fully, while extra-large eggs might take up to 12 minutes.
Keep it chunky: Rather than using a grater, chop the eggs by hand for better texture and a nice mouthfeel. Leave the celery and dill pickles in bigger chunks for extra crunch and bite.
Seasoning is key: Taste and adjust the acid and salt levels as you mix. Avoid adding too much lemon juice—it can make the egg salad runny. If the mixture starts to thin but needs more tang, add extra chopped dill pickles instead.
Load up on fresh ingredients: Don’t hold back on crunchy celery, fresh dill, or other herbs. These fresh elements bring vibrant flavor and texture to your egg salad, making it truly stand out.
Serving Suggestions
Snacking ideas: Scoop your egg salad onto crackers or crostini. For a gluten-free option, pair with lettuce wraps, endive boats, corn tortilla chips, or rice crackers.
Meal options: Use it as a filling for sandwiches, wraps, or quesadillas for a heartier meal.
Serve alongside: Pair your egg salad sandwich with a crisp Arabic-style chopped salad or tangy marinated green beans for a complete meal.
Transform leftovers: Use leftover egg salad as a creamy dressing for pasta or potato salad to create a whole new dish.
Substitutions
Creamy base: I used Greek yogurt because its tangy, thick, and healthy, but you can easily swap it for sour cream.
For a dairy free option, try mashed avocado for creaminess or even classic mayonnaise.
Onion: Use red, white, yellow, or even green onions instead. Each brings a slightly different flavor, so use whatever you have on hand.
Herbs: Fresh dill adds a signature flavor, but you can substitute it with soft herbs like parsley, chives, chervil, or tarragon for a twist.
Pickles: Dill pickles bring crunch and acidity, but feel free to mix it up with white vinegar-pickled red onions, sauerkraut, or giardiniera. For more sweetness, bread-and-butter pickles are a great option, or for a more briny punch, try capers.
Spices: I love the smoky flavor of smoked paprika, but cayenne or chili powder will add a bit of heat. For a more savory spin, celery seed, celery salt, or dried dill are great swaps.
Acid: If you don’t have lemon, lime juice works just as well. Vinegars like white wine, red wine, apple cider, sherry, or even plain white vinegar are excellent options. Adding Dijon mustard can also boost tang and deliver a mustardy kick.
Crunchy veggies: Celery is a classic for its crunch and freshness, but cabbage, carrots, or any other crunchy vegetable you like can be substituted.
Storage
Fridge: Store your egg salad in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, give it a good stir before serving.
Freezer: Egg salad doesn’t freeze well because the eggs and yogurt can become watery and lose their texture. Stick to refrigerating leftovers for the best results.
Dietary Notes: Gluten-free, Vegetarian, Low-carb, High-protein
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FAQs
What is the best way to chop eggs for egg salad?
The classic method is to hand-chop the eggs with a knife, which keeps the texture nice and chunky. If you prefer a finer consistency, you can grate the eggs, but I think chopping provides the best overall texture.
For a restaurant trick, press the eggs through a crosswire resting rack set over the bowl—this is how pro cooks make big batches of egg salad in restaurants.
For smaller batches like this one, an egg slicer works great. Slice the egg in one direction, then turn it 90 degrees and slice again for a pleasantly uniform yet chunky texture.
What’s the best way to boil eggs for egg salad?
For a foolproof method, follow my step-by-step guide to boil eggs using an electric kettle.
If you prefer the classic stovetop method, bring a pot of salted water to a boil, carefully lower the eggs with a slotted spoon, and boil for 10 minutes. Immediately transfer the eggs to an ice bath to stop cooking and make peeling easier.
I don’t recommend starting the eggs in the pot with cold water—it’s harder to pinpoint exactly when they’re done and could lead to overcooking.
How to stop egg salad from getting watery?
To keep your egg salad from getting watery, avoid adding too much lemon juice or pickle juice. Start with half the recommended lemon juice, then adjust acidity gradually. If the consistency starts to thin, switch to adding chopped pickles for tang or zest more lemon for brightness without the extra liquid.
How to thicken egg salad?
If your egg salad becomes runny, add more chopped eggs or Greek yogurt to thicken it up. Another option is to hang the egg salad in a fine-mesh strainer in the fridge for a couple of hours or overnight—this keeps all the flavor while draining excess liquid.
How to make my egg salad sweeter?
For a touch of sweetness, mix in a spoonful of sweet pickle relish or swap dill pickles for bread-and-butter pickles. You can also add a pinch of sugar for extra sweetness.
What to eat on the side of egg salad?
If serving egg salad as a sandwich or wrap, pair it with a fresh, crunchy chopped salad, lemony make-ahead green beans, or classic potato chips. If you’re enjoying it as a snack, serve it with crackers, fresh veggies, tortilla chips, pita crisps, lettuce wraps, or cabbage and endive boats.
That’s it, enjoy!
This egg salad is the ultimate make-ahead recipe—snacks and lunches don’t get any easier. I always regret not having more on hand, so take my advice and consider making a double batch!
I’ve truly fallen in love with cooking eggs in an electric kettle, and it’s by far the easiest way to get perfectly cooked eggs every time. If you’re thinking about buying your first kettle or upgrading to a multi-use one, check out my article on the best multi-use electric kettles for cooking, where I compare 5 great options available online right now.
No matter how you cook your eggs, this healthy, creamy egg salad is sure to become your go-to recipe. It’s quick, versatile, and packed with flavor—a guaranteed hit every time!
Summary
Easy Egg Salad with Greek Yogurt
Skip the mayonnaise in this quick and healthy egg salad recipe. Great for picnics, lunches, or a quick snack!
Makes: 2 cups (500ml)
Prep: 15 min Cook: 10 min
Ingredients
6 large eggs, hard-boiled and peeled
1 stalk celery, diced
2 medium-sized dill pickles, diced
1 small shallot, finely chopped
4 sprigs fresh dill, finely chopped
1 lemon, zested and juiced (use half the juice to start)
1 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
2 heaping tablespoons Greek yogurt
salt & pepper, to taste
Instructions
Boil eggs. Cook your eggs using an electric kettle or use the stovetop method. For stovetop, bring salted water to a boil, lower the eggs gently with a slotted spoon, and boil for 10 minutes. Chill the eggs in an ice bath for 15 minutes, then peel.
Prep ingredients. While the eggs chill, dice the celery, pickles, shallot, and dill. Combine them in a mixing bowl with lemon zest, half the lemon juice, olive oil, smoked paprika, Greek yogurt, salt, and pepper.
Mix and season. Chop or grate the eggs, add them to the bowl, and mix well. Adjust the seasoning with salt, pepper, and additional lemon juice if needed, being careful not to add too much liquid to keep the egg salad from getting runny.
Chill and rest. For best results, refrigerate for at least 2 hours or overnight to let the flavors meld and the mixture thicken. Store leftovers in an airtight container for up to 3 days, and stir before serving.
Top Tips
Don’t overcook the eggs: Adjust the cooking time based on size—7 minutes for medium, 10 for large, and up to 12 for extra-large eggs. Overcooked eggs lead to chalky yolks, so set a timer to get perfect results.
Creative leftover ideas: Transform leftover egg salad into a creamy dressing for pasta or potato salad—it’s an easy way to create a whole new dish.
Keep it chunky: Hand-chop the eggs, celery, and pickles to keep the texture satisfying and add extra crunch.
Further reading: For more great ideas, check out my tips, serving suggestions, substitutions, storage, and FAQs.
I love hearing from you! If you tried this egg salad recipe, please leave a comment below and let me know how it turned out for you.
Enjoy!
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