Mediterranean Egg Salad with Fresh Herbs – No Mayo Needed

This no-mayo egg salad is our go-to for a quick, healthy meal that doesn’t skimp on flavor. Made with creamy Greek yogurt, fresh herbs, and avocado, it’s tangy, satisfying, and totally mayo-free. We love it for breakfast or lunch—served on toast, tucked into pita, or wrapped in crisp lettuce leaves. It’s simple, hearty, and comes together in under 20 minutes. One bowl, a few fresh ingredients, and you’ve got a Mediterranean-inspired favorite that never disappoints.

Egg Salad Ingredients

• Hard-boiled eggs are the foundation of egg salad and offer a high-quality protein source. When chopped, they provide a satisfying, tender, and slightly chunky texture.

• 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.

• 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.

• 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.

• 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.

• 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.

• Dijon Mustard: Introduces a tangy and slightly spicy element that deepens the flavor profile, adding complexity to the salad.

• 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 Ideas for No-Mayo Egg Salad

A hearty no-mayo egg salad sandwich, perfect for a satisfying meal.

• 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).