If you’re looking for an easy, allergy-friendly lunch idea, we’ve got you covered with this Mayo-Free Egg Salad!

Egg salad is a classic lunch staple. You can use it in sandwiches, wraps, or even as a dip for crackers or veggies!

But many store-bought (or even homemade) egg salads use mayonnaise, which can contain raw eggs.

That can be a problem! There’s also a ton of other nasty ingredients in mayonnaise that we try to avoid most of the time.

This Mayo-Free Egg Salad is the solution! It has the same classic taste of traditional egg salad without the raw eggs. You can make a big batch at the beginning of the week for easy lunch packing.

You can check out how to make this easy Mayo-Free Egg Salad on my YouTube channel! You’ll see just how simple the recipe is.

Healthy Lunch Idea: Mayo-Free Egg Salad

This recipe is from Laura’s Cookbook, The Best Homemade Kid’s Lunches on the Planet.

• Author: Laura Fuentes
• Yield: 4 servings 1x

Scale 1x2x3x

Ingredients

• 8 hard-boiled eggs, diced
• 2 tablespoons yellow mustard
• 1 1/2 teaspoons paprika
• 1/3 cup plain Greek yogurt (or mayo)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 thin slices oven roasted turkey, rolled up
• 2 whole wheat pita rounds, cut into wedges

Instructions

1. In a medium bowl combine hard-boiled eggs, yellow mustard, paprika, Greek yogurt, salt, pepper, and chives. Refrigerate for at least an hour or overnight.
2. Roll up turkey slices and cut pita wedges.
3. Assemble 1/4 of the egg salad into a divided lunch container along side the turkey slices and pita wedges.