December 22, 2015
No Mayo Egg Salad
Although most store-bought and homemade egg salads use mayonnaise, you can still enjoy this classic recipe without mayo!
Egg salad is a classic lunch staple. You can use it in sandwiches, wraps, or even as a dip for crackers or veggies! Make a big batch at the beginning of the week for easy lunch packing.
Grab hard-boiled eggs, Greek yogurt, and tasty seasonings to make this healthy egg salad quick and easy. Plus, below, you’ll also find great lunch ideas to use it!
What to Use Instead of Mayonnaise
This recipe uses plain Greek yogurt and mustard to make a healthier egg salad that tastes as good as the classic, without any mayonnaise. The result is a creamy, delicious dressing that won’t make you miss mayo!
Other variations of this recipe include hummus, sour cream, cottage cheese, or mashed avocado instead of mayo.
Creamy, delicious, and healthy: with basic staples, you can make a terrific no-mayo egg salad that checks all the boxes!
Here’s what you need:
- Eggs: cook easy-to-peel hard-boiled eggs on the stovetop, in the instant pot, or even in the oven!
- Yellow mustard: adds a delicious tangy taste.
- Paprika: adds more flavor!
- Plain Greek yogurt: a healthier swap for mayo.
- Salt and pepper: for seasoning.
You’ll find the measurements in the recipe card below.
How to Make Egg Salad
This egg salad without mayo is as easy as boiling eggs and then mixing them with the other ingredients. Then… just enjoy it in a sandwich, a wrap, or your favorite egg salad recipes!
Check the step-by-step:
- Cook the eggs
Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes.
- Peel the eggs
Drain, add some ice cubes to the eggs in the pan and fill them with cold water. Peel eggs one by one and let them cool down before making the egg salad.
Dice the hard-boiled eggs and place them in a bowl.
- Make the salad
To the eggs, add yellow mustard, paprika, Greek yogurt, salt, pepper, and chives. Mix well to combine.
Refrigerate for at least an hour or overnight.
You can check out how to make this easy No-Mayo Egg Salad on my YouTube channel! You’ll see just how simple the recipe is.
How Long Does Egg Salad Stay Fresh in the Fridge?
Egg salad stored in an airtight container or covered tightly with plastic wrap lasts up to 4 days in the fridge.
To be sure it will be safe to eat, once you finish prepping the salad, refrigerate it: you shouldn’t leave it for more than 2 hours over the counter (or more than 1 hour during hot days).
What about freezing egg salad? It’s not a good idea. The whites don’t freeze well, changing their texture and separating from the dressing. This results in an egg salad you will not want to eat.
Packing it for Lunch
You can turn this salad into complete and satisfying meals everyone will devour. Follow these tips for packing perfect lunches with egg salad:
Separate wet from dry ingredients
Place this egg salad without mayo in a separate compartment of the lunchbox to keep dry ingredients (like crackers or chips) from getting soggy.
No need to cook on busy days! Boil a batch of eggs ahead and use them for this salad and to add protein to your favorite bento boxes.
Make a sandwich or wrap
You can send this salad with your favorite sides or use it differently every time. Pack this kid-favorite classic egg salad sandwich following these tips, or roll it into a tortilla for a healthy egg salad wrap.
Kick up the veggie factor
Add more veggies to the lunchbox in a way kids find them appealing! This egg salad without mayo is perfect for filling tomatoes and avocados. It also creates a healthy snack with celery! Of course, you can pack this salad with carrots, bell pepper strips, or snap peas too!
Egg Salad Without Mayo
- 8 large eggs
- 2 tablespoons yellow mustard
- 1 ½ teaspoons paprika
- ⅓ cup plain Greek yogurt, or mayo
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the hard-boiled eggs:
- Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan and fill them with cold water. Peel eggs one by one and let them cool down before making the egg salad.
For the egg salad:
- Dice the hard-boiled eggs and place them in a bowl.
- To the eggs, add yellow mustard, paprika, Greek yogurt, salt, pepper, and chives. Mix well to combine.
- Refrigerate for at least an hour or overnight.