One of my favorite ways to enjoy eggs has always been in a salad, but not just any salad. This no-mayo egg salad recipe, rich with flavors and a creamy texture, has a special place in my kitchen.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 12 minutes
How Many Servings?
2-3 servings
Table of Contents
Looking for a lighter, healthier twist on a classic? My No-Mayo Egg Salad is the answer! There’s something truly special about finding that perfect dish that satisfies your cravings and brings joy and comfort to your daily routine. One of those dishes is undoubtedly no-mayo egg salad for my husband and me. It’s our go-to recipe for a hearty breakfast or a fulfilling lunch, embodying simplicity, health, and flavor all in one bowl. What makes this egg salad stand out is its unique twist: substituting mayonnaise with Greek yogurt, a change that infuses the dish with a tangy flavor and a creamy texture without all the added fats.
This no-mayo egg salad recipe is a testament to the power of simple ingredients coming together to create something deliciously satisfying. It’s my secret weapon when I need a quick, easy, nutritious meal in less than 20 minutes—making it perfect for those impromptu brunch gatherings or serene picnics. Each bite is a blend of creamy avocado, tangy Greek yogurt, and fresh herbs, making it a favorite in our household. Whether you’re enjoying, it spread on crispy toast or pita pocket, wrapped in tender lettuce leaves, or simply by itself, this no-mayo egg salad is a versatile delight that will win over hearts and taste buds alike.
Egg Salad Ingredients
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Hard-boiled eggs are the foundation of egg salad and offer a high-quality protein source. They provide a satisfying, tender, and slightly chunky texture when chopped.
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Greek Yogurt: I prefer using full-fat yogurt for its rich creaminess and tangy flavor, which is a healthier swap for mayo. It adds a smooth texture and is packed with protein and probiotics. Low-fat or non-fat options can also be used for a lighter version.
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Avocado: Avocado adds a buttery texture and a rich, creamy layer to the salad. Packed with healthy fats, vitamins, and minerals, enhancing the dish’s nutritional profile and mouthfeel.
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Fresh Dill, Parsley, and Chives: This trio of herbs brings freshness, each adding its unique flavor. Together, they infuse the salad with vibrant flavors and a pop of color.
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Capers (drained and smashed): Offer a briny, salty contrast to the creamy yogurt and avocado, enhancing the dish with their distinct bite and adding a subtle texture.
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Lemon Zest: Adds a bright, citrusy note that lifts the entire dish, enhancing the fresh taste of the herbs and balancing the richness of the yogurt and avocado.
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Dijon Mustard: Introduces a tangy and slightly spicy element that deepens the flavor profile, adding complexity to the salad.
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Red Wine Vinegar: Offers a sharp, tangy kick that brightens the flavors, ensuring the salad has a good balance of acidity.
- Seasonings (Salt, Paprika, Aleppo Pepper, or Black Pepper): Salt enhances the ingredients’ natural flavors and ensures a cohesive taste. Paprika adds subtle warmth and smokiness, while your choice of Aleppo pepper or black pepper introduces a mild heat or a spicy kick, respectively.
Serving Suggestions:
- As a Sandwich: For a classic and satisfying meal, serve the egg salad sandwiched between slices of your favorite bread. Whole grain or sourdough bread pairs wonderfully, offering a delightful crunch and flavor contrast. For a more decadent option, lightly toast the bread for added texture.
- In Lettuce Wraps: Spoon the egg salad into butter lettuce cups for a lighter, low-carb option. Butter lettuce’s natural cup shape and slight sweetness make it an ideal vehicle for the creamy salad.
- Over a Bed of Greens: Elevate the egg salad by serving it over a bed of arugula or spinach. The peppery bite of arugula or the mild taste of spinach complements the richness of the egg salad, making for a balanced and nutritious dish.
- By Itself: Enjoy the egg salad on its own as a fulfilling, low-carb meal or snack. It’s perfect when you want something quick, nutritious, and satisfying.
- Potato Salad Variation: Mix the egg salad with boiled, cubed potatoes to create a creamy, flavorful potato salad. It’s a fantastic way to add bulk and transform it into a hearty side dish.
- Pasta Addition: Combine the egg salad with cooked, cooled pasta for an inventive pasta salad. The creaminess of the egg salad dressing pairs beautifully with pasta, making for a delightful and easy meal.
Recipe Tips:
- Texture: Enjoy chunky or smooth? Customize by mashing the eggs to your preference.
- Flavor Boost: For a richer flavor, let the egg salad sit in the refrigerator for 30 minutes before serving. Feel free to adjust salt, pepper, and lemon zest, or add a kick with hot sauce or paprika!
- Variations: I love the dill, parsley, and chives, but feel free to explore other herbs, feta cheese, olives, or bell peppers.
- Storage: Best fresh, but store in an airtight container in the fridge for up to 2 days (texture and flavor may change slightly).
Preparation
Prepare the Eggs:
Mix the Dressing:
Chop the Herbs and Avocado:
Combine:
Chill and Serve:
Dive into this healthy no-mayo egg salad recipe, a flavorful twist on a beloved classic. Perfect for a quick meal or gathering, it’s sure to delight.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 12 minutes
How Many Servings?
2-3 servings
Ingredients:
Adjust Servings
| 6 hard-boiled eggs, peeled and roughly chopped. | |
| 1/4 cup plain Greek yogurt (choose non-fat for a lighter texture, full-fat for creamier) | |
| 1/2 avocado, chopped into small cubes | |
| 1 tablespoon of each, freshly chopped, dill, parsley and chives | |
| 1 tablespoon capers, drained and chopped | |
| 1 Lemon zest | |
| 1 tablespoon Dijon mustard | |
| 1 tablespoon red wine vinegar | |
| 1/4 teaspoon salt | |
| 1/2 teaspoon paprika | |
| 1/2 teaspoon Aleppo pepper or black pepper |
Preparation
Start by boiling your eggs until they are hard-boiled, approximately 9-12 minutes. Once boiled, place them in cold water to cool down before peeling. Roughly chop the peeled eggs and place them in a large mixing bowl.
In a separate bowl, combine the plain Greek yogurt, Dijon mustard, red wine vinegar, lemon zest, salt, paprika, and Aleppo pepper (or black pepper). Whisk together until smooth and well combined.
While your eggs are cooling, chop the fresh dill, parsley, chives, and capers. Cut the avocado into small cubes. Add the chopped herbs, capers, and avocado to the bowl with the chopped eggs.
Pour the dressing over the egg mixture. Gently fold everything together, ensuring the eggs, avocado, and herbs are evenly coated with the dressing. The goal is to mix thoroughly while keeping the chunky texture of the eggs and avocado.
For the best flavor, let the egg salad chill in the refrigerator for at least an hour. This allows the flavors to meld together beautifully. Serve chilled on a bed of greens. s a sandwich filling, or enjoy it by itself for a light, nutritious meal.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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I would love to hear your experience!
I’d love to hear your thoughts! Have you tried making egg salad without mayo before? Do you have any favorite additions or variations? Share your experiences and tips in the comments below. Let’s create a vibrant community of egg salad enthusiasts together!