My Favorite No-Mayo Egg Salad – Light, Creamy
My Favorite No-Mayo Egg Salad is a lighter take on the classic recipe, using wholesome substitutes instead of mayonnaise. It combines protein-rich eggs with creamy yogurt or tangy mustard for a flavorful base. Fresh vegetables add crunch and brightness, making every bite refreshing. This recipe is quick, simple, and perfect for busy lifestyles. It can be enjoyed as a sandwich filling, salad topping, or healthy snack. Lower in calories but still satisfying, it’s ideal for those watching their diet. The flavors are clean, balanced, and customizable. It’s a perfect blend of nutrition and taste in one easy dish.
Ingredients
- 6 large eggs
- 1/4 cup Greek yogurt (or hung curd)
- 1 teaspoon Dijon or yellow mustard
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon chopped celery
- 1 tablespoon chopped onion
- 1 tablespoon fresh parsley or coriander
- Black pepper to taste
- 1 teaspoon olive oil (optional)
Instructions
- Boil the eggs until hard-cooked (about 10–12 minutes).
- Cool them in ice water, peel, and chop into small pieces.
- In a mixing bowl, combine Greek yogurt, mustard, lemon juice, salt, and pepper.
- Add chopped celery, onion, and herbs.
- Gently fold in the chopped eggs.
- Mix until everything is well combined and creamy.
- Taste and adjust seasoning as needed.
- Serve chilled or at room temperature.
Notes
- Greek yogurt adds creaminess without extra fat.
- Use fresh lemon juice for best flavor.
- Chill before serving for enhanced taste.
- Adjust mustard to your preference.
- Avoid overmixing to keep texture intact.
- Add avocado for extra richness if desired.
- Store in an airtight container in the fridge.
- Best consumed within 2–3 days.