Best Ever Creamy Greek Yogurt Egg Salad (No Mayo!)
There are very few things that instantly transport me back to my childhood, but a perfectly simple egg salad sandwich is one of them. My dad used to pack one for me every time we went on a big weekend hike.
However, as I started focusing on lighter, protein-packed meals, I needed a healthier twist on that classic comfort food. That’s how this incredible **Greek Yogurt Egg Salad (No Mayo!)** was born!
It’s just as creamy, incredibly flavorful, and provides a huge protein boost without any of the heavy feeling. Trust me, this tested family favorite is about to become your new go-to recipe for an easy dinner or quick lunch prep.
Why You’ll Love This Recipe
❤️ Here are all the reasons this no-mayo version will steal your heart:
- High Protein Powerhouse: Greek yogurt is packed with protein, making this a satisfying, muscle-building meal.
- Incredibly Creamy: You won’t miss the mayo! The yogurt provides a rich, silky texture.
- Quick & Easy: If your eggs are already boiled, this recipe takes less than 10 minutes to assemble.
- Versatile Meal Prep: Perfect for sandwiches, wraps, lettuce cups, or served over greens.
- Better Flavor: The slight tang from the yogurt and Dijon mustard adds a brightness that classic egg salad often lacks.
What You Need
You only need a few simple pantry staples for this recipe! We rely on ingredients like fresh celery and a touch of mustard to build the perfect texture and flavor profile.
Check the full printable recipe card below for detailed measurements and exact proportions.
Expert Tips for Perfect Egg Salad
💡 Follow these simple tips to ensure your egg salad is absolutely flawless every time:
- Use Cold Eggs: Make sure your hard-boiled eggs are fully chilled before peeling and chopping. This prevents the salad from becoming overly warm or mushy.
- Chop vs. Mash: For a chunkier texture, use a knife to chop the eggs. If you prefer a smoother, spreadable consistency, gently mash them with a fork.
- Seasoning is Key: Wait until the last minute to add salt and pepper. Taste, adjust, and taste again. The acid from the yogurt needs good seasoning balance.
- Let it Chill: If you have time, let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to fully marry together.
Variations & Substitutions
Want to change it up? This recipe is flexible and welcomes customization!
- Make it Spicy: Add a pinch of cayenne pepper, a dash of hot sauce, or a finely chopped jalapeño.
- Herb Power: Swap chives for fresh dill, tarragon, or parsley. Herbs elevate the dish instantly.
- Low-Carb/Keto Friendly: Serve this egg salad in crisp lettuce wraps, hollowed-out bell peppers, or over a bed of spinach instead of bread.
- For Extra Tang: Add 1/2 teaspoon of pickle relish or capers if you miss that classic briny flavor.
Storage & Freezing
Egg salad is best enjoyed fresh, but it stores beautifully for meal prep.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Always refrigerate promptly after mixing.
Do not freeze egg salad. The texture of both the hard-boiled egg whites and the Greek yogurt will break down, resulting in a watery, unpleasant texture when thawed.
FAQ
Why use Greek yogurt instead of mayonnaise?
Greek yogurt provides superior nutritional benefits—it’s lower in fat and significantly higher in protein than traditional mayonnaise. It also offers a delicious tanginess that brightens the entire salad.
How do I ensure my egg salad isn’t too runny?
Use thick, full-fat Greek yogurt (not regular yogurt). If your salad seems slightly loose, you can add an extra pinch of paprika or a small spoonful of dry mustard powder, which helps absorb excess moisture without impacting flavor.
Can I use store-bought pre-boiled eggs?
Absolutely! Using pre-boiled and peeled eggs makes this recipe even faster, cutting down assembly time to just five minutes. Just ensure they are kept cold until ready to chop.
I hope you adore this healthier spin on a classic lunch! It truly proves that eating well doesn’t mean sacrificing flavor or comfort. Don’t forget to Pin this recipe for later and let me know how you served it!
Creamy Greek Yogurt Egg Salad (No Mayo!) | Healthy Lunch
Ingredients
- 6 large hard-boiled eggs, peeled and cooled
- 1/2 cup plain whole milk Greek yogurt (full-fat recommended)
- 1 tsp Dijon mustard
- 1/2 cup finely chopped celery
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp lemon juice (optional, for brightness)
- 1/2 tsp paprika
- Salt and black pepper to taste
Instructions
- Step 1 Roughly chop the cooled, hard-boiled eggs and place them in a medium mixing bowl.
- Step 2 Add the Greek yogurt, Dijon mustard, celery, chives, lemon juice, and paprika to the bowl.
- Step 3 Gently fold all the ingredients together until combined. Do not overmix, or the texture will become paste-like.
- Step 4 Season generously with salt and black pepper.
- Step 5 Taste and adjust seasoning if necessary. For best flavor, cover and chill in the refrigerator for at least 15 minutes before serving.
- Step 6 Serve cold on toast, crackers, lettuce wraps, or over a salad.
Ingredients
- 6 large hard-boiled eggs, peeled and cooled
- 1/2 cup plain whole milk Greek yogurt (full-fat recommended)
- 1 tsp Dijon mustard
- 1/2 cup finely chopped celery
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp lemon juice (optional, for brightness)
- 1/2 tsp paprika
- Salt and black pepper to taste
