Made without mayo, this egg salad recipe uses Greek yogurt to achieve the same creamy consistency. Filled with crunchy celery, perfect texture and a few simple ingredients, this Greek yogurt egg salad recipe might be even better than the classic version.
Like I prefer this Chimichurri slaw to classic coleslaw, I would definitely take this Greek yogurt egg salad recipe over a version with mayo any day!
Creamy and crunchy, this egg salad recipe is one of my favorite recipes for a perfect quick lunch or meal prep during the week.
It comes together easily with just a few wholesome ingredients (just like Greek yogurt potato salad) and has a slight protein boost thanks to using Greek yogurt in place of Mayonnaise.
So if you're like me and prefer egg salad without mayo, I'm certain you'll love this recipe!
And even if you are a fan of the classic mayo version, I encourage you to give this one try- you might like it even more...
- Eggs- I'll walk you through exactly how to boil your own but feel free to use the pre-boiled eggs you can find at the grocery store instead.
- Greek Yogurt- This recipe is intended for Greek yogurt but some Greek yogurt substitutes such as sour cream, mayo or regular yogurt could work instead.
- Lemon Juice- Adds freshness and flavor. I prefer to use freshly squeezed but bottled would also work. If you don't have any, you can use apple cider vinegar instead.
- Dijon Mustard- If you prefer the flavor of another type of mustard such as regular yellow mustard, you can use that instead. I really like to use Dijon though as it helps to replicate some of the flavor that you would find in a mayo egg salad.
- Sea Salt- Table or kosher salt will also work- adjust to taste. If it seems a bit bland, it probably needs a bit more salt.
- Black Pepper
- Garlic Powder- You can leave it out if needed but it adds great flavor.
- Onion Powder- This can be left out if you'd like.
- Celery- Optional, for crunch! I love adding crunchy texture to egg salad but you can definitely leave it out or replace it with another crunchy vegetable such as diced cucumber, radish or onion.
1. Boil Eggs. Fill a saucepan with enough water to cover the eggs by 1 inch. Bring the water to a boil and then lower the heat to medium so that the water is between a simmer and a boil.
Carefully lower the eggs into the water and cook for 10 minutes. Immediately after, place the eggs into ice cold water for 10 minutes and then peel.
2. Mix Dressing. In a bowl, mix together Greek yogurt (start with the lesser amount), Dijon, lemon juice and seasonings.
3. Mash Eggs. Add the eggs to a bowl and use a fork to mash up to your desired consistency.
4. Mix. Stir in the dressing and celery until well combined. If it seems to thick, you can add more Greek yogurt (1 tablespoon at a time) to reach your desired consistency.
5. Use. Spread over slices of sourdough bread, enjoy on a bed of lettuce or however else you like to serve your egg salad.
Leftovers and Storage
To Store: Store leftovers Greek yogurt egg salad in an airtight container in the refrigerator for up to 2 days.
Make it Your Own
- Add Avocado- For extra creaminess, add 1 diced avocado to the mixture.
- Swap Out the Celery- If you'd prefer a different crunchy vegetable, you could use diced cucumber, radishes, dill pickles or onions.
- Include Herbs- Fresh herbs taste amazing in egg salad (as they do in potato salad). Try adding a few tablespoons of chopped parsley, dill or chives for extra flavor.
How to Serve Egg Salad
There are so many great ways to enjoy this Greek yogurt egg salad!
- As a Sandwich: My favorite way to eat egg salad is on lightly toasted sourdough with bacon, lettuce and dill pickles.
- On Toast: Sourdough garlic toast would be an unreal base to this mixture! Or just spoon if over your favorite lightly toasted bread.
- In a Pita: Egg salad is also excellent folded inside a pita.
- Make a Wrap: If wraps are more your thing, try filling a tortilla (try these oatmeal tortillas if you're looking for a wheat-free alternative) with the mixture along with some lettuce, herbs and pickles.
- Breadless "Sandwiches": If you are looking for a bread-free way to serve your egg salad you could have it in a bell pepper "sandwich) as lettuce wraps, or check out this post of 12 Breadless Sandwiches Ideas for more inspiration.
- Over Greens: You can also serve you egg salad over a bed of greens for a true salad.
Sides for Egg Salad
Some sides that are great with an egg salad sandwich (or however you serve it) are:
- Crispy Baked Fries
- Cherry Tomato Soup
- Fresh Veggies and Hummus
- Apple Nachos or Fresh Fruit
- Guacamole and Tortilla Chips
Yes, but Greek yogurt adds a thicker consistency and a tangy flavor that complements the egg salad well. If using regular yogurt, start with less and then add as needed to reach your desired consistency.
I don't recommend it, as the texture of both the eggs and Greek yogurt will change after freezing and thawing. It's a pretty easy recipe to make so start with a smaller batch and then make more the next time you need it.
Tips for the Best Egg Salad
- Hard Boil Your Eggs- While I'm all about a jammy egg on toast, egg salad is the time to hard boil you eggs so that the yolk are set in order to ensure the best texture (and looks).
- Don't Over-mash- In order to maintain the best texture, I like to leave the eggs pretty chunky. If you over-mash, it will turn into more of a paste. If that's what you like, go for it but otherwise, don't be tempted to mash the eggs too much.
- Use Full Fat Greek Yogurt- Full-fat Greek yogurt provides the creamiest texture and richer flavor. Since we don't use a whole lot in the recipe, it's important that what we do use is the best (as in these mashed potatoes).
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
And if you liked this recipe...
...you might also like:
- 21 Ways to Make Plain Greek Yogurt Taste Better
- Greek Yogurt Frittata (5 Ways!)
- Santa Fe Ranch (With Greek Yogurt)
Greek Yogurt Egg Salad
- 4 eggs
- 1 stalk celery diced
- 2-4 tablespoon Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt plus additional to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- toasted sourdough
- chopped lettuce
- green onions
- Fill a saucepan with enough water to cover the eggs by 1 inch. Bring the water to a boil and then lower the heat to medium so that the water is between a simmer and a boil. Carefully lower the eggs into the water and cook for 10 minutes, uncovered. Immediately after, place the eggs into ice cold water for 10 minutes and then peel.
- In a bowl, mix together Greek yogurt (start with the lesser amount), Dijon, lemon juice and seasonings.
- Add the eggs to a bowl and use a fork to mash up to your desired consistency.
- Stir in the dressing and celery until well combined. If it seems to thick, you can add more Greek yogurt (1 tablespoon at a time) to reach your desired consistency.
- Spread over slices of sourdough bread, enjoy on a bed of lettuce or however else you like to serve your egg salad.