Creamy Egg Salad (Without Mayo) Recipe

 

Prep: 10 mins

Cook: 0 mins

Total: 10 mins

Servings: 4 servings

Yield: 2 to 2 1/2 cups

Egg salad is a quick and easy high-protein lunch option, and it can be made healthier by substituting mayonnaise with Greek yogurt. This creamy egg salad retains its delicious flavor while being high in protein, low in calories, and suitable for various dietary preferences. It’s vegetarian, gluten-free, grain-free, low-carb, and keto-friendly. Serve it as a sandwich, wrap, on top of a green salad, or with crackers as an appetizer.

Ingredients

• 4 large hard-boiled eggs, peeled and halved
• 2 large hard-boiled egg whites
• 1/2 cup finely diced celery
• 2 green onions, thinly sliced
• 1/4 cup plain Greek yogurt
• 1 tablespoon finely chopped fresh parsley or dill
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/2 teaspoon paprika (optional)
• Salt and pepper, to taste

Steps to Make It

1. Gather the ingredients.
2. Chop the eggs:
   • Chop the hard-boiled eggs and egg whites. You can leave the eggs in bigger pieces or chop them finely, depending on your preference.
3. Mix the salad:
   • Add the chopped eggs to a medium mixing bowl.
   • Add the celery, green onion, Greek yogurt, parsley or dill, mustard, lemon juice, and paprika (if using).
   • Stir to combine thoroughly.
   • Add salt and pepper to taste.

Tips

• Boiling Eggs:
  • Use your favorite method to hard-boil the eggs. The classic method is to add the eggs to a saucepan and cover with cold water, bring to a full boil, remove from heat, cover, and let sit for 15 minutes. Transfer to a bowl of ice water and peel once cooled.
  • The Instant Pot method is also excellent for cooking eggs quickly and making them easy to peel.
  • For rich, jammy egg yolks, you can medium-cook the eggs.

How to Serve Egg Salad

• Sandwich: Serve between whole-wheat bread with lettuce and tomato.
• Open-Faced Sandwich: Stack atop toast with spinach or other greens.
• Wrap: Add to a pita or tortilla.
• Appetizer: Serve with crackers.
• Salad: Serve a scoop or two of egg salad atop a green salad for a healthy lunch.

How to Store

• Store the egg salad in a covered container in the refrigerator for up to four days. Stir before serving.

Nutrition Facts (per serving)

• Calories: 100
• Fat: 5g
• Carbs: 2g
• Protein: 10g

Enjoy this healthy and creamy egg salad without the added calories of mayonnaise!