This healthy egg salad is such an easy and versatile recipe. There’s no mayo in the ingredients, but the egg salad is still creamy and delicious – you won’t miss it!
How to make this easy egg salad
With just a little chopping and mixing, you’ll have this easy and tasty egg salad ready in no time! Here’s what you’ll do:
- Prep your hard boiled eggs on the stovetop or in your Instant Pot.
- Chop up the eggs, celery, red onion and dill pickle.
- Add everything to a bowl and mix with coconut yogurt and seasonings.
- Refrigerate to let the flavors meld or serve immediately!
Making egg salad without mayo
Mayo doesn’t always work for everyone, so we found an alternative that still works to make a creamy and delicious egg salad.
We used a full fat coconut yogurt, which is a creamy and tangy yogurt similar to a traditional Greek yogurt. It has a mild flavor that blends perfectly with the other ingredients and seasonings in this recipe.
If you can’t find or don’t want to use coconut yogurt, some other options are:
- Regular Greek yogurt
- Sour cream
- Almond yogurt
Egg salad serving options
We love making this healthy egg salad because there are so many different ways to eat it! Here are all the ways we’ve enjoyed this recipe:
- In a bowl on top of a salad
- On top of sweet potato “toast”
- In lettuce wrap “shells”
- As filling for a bagel sandwich (we used the Legit Bagel Mix for the bagel)
What’s your favorite way to enjoy a healthy egg salad? Let us know in the comments below!
Some other healthy recipes with eggs
- Healthy Egg Muffins
- Quick, Easy Keto Breakfast Casserole
- Breakfast Fried Rice
- Easy 4-Ingredient Bacon Pancakes
Your turn to make this healthy egg salad
I know you’ll love the creamy yet light texture and the endless options for meals you get from this easy recipe! Leave a comment below to let us know how it goes if you give it a try. Also, take a pic and share it on Instagram. Tag us @realsimplegood, we love to see what you’re cooking!
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Healthy Egg Salad (No Mayo)
Ingredients
- 6 hard boiled eggs, chopped into small pieces
- 3/4 cup celery, diced , (about 3-4 medium stalks)
- 1/4 cup red onion, finely diced
- 1 medium dill pickle, finely diced
- 1/4 cup plain coconut yogurt, (can sub greek yogurt if you eat dairy)
- 1 tsp dijon mustard
- 1/4 tsp smoked paprika
- 1/4 tsp ground pepper
- 1 tbsp fresh dill, finely chopped
- Sea salt, to taste
Instructions
- We recommend using the Instant Pot to hard boil eggs – Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 6 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water before peeling.
- Chop eggs, celery, onion and pickle as noted and place everything in a bowl.
- Add in coconut yogurt, mustard, paprika, pepper and dill. Mix with a spoon until combined. Taste and season with salt as desired.
- Refrigerate until served. Serve in lettuce leaves, over sweet potato “toast”, as a dip for veggies or scoop on top of a salad. Enjoy!
Notes
OK so I know this is a tough one. Do you know of an egg salad recipe without mayo and mustard and pickle? đŸ¤“
Hmmm…not off the top my head, but you could just omit the mustard and pickle from this recipe since it’s already mayo free. đŸ™‚
I love egg salad but I usually just make it with hard boiled eggs and mayo. I saw this recipe when doing my meal plan for this week and wanted to give it a try. I made it today and OMG it’s amazing!!! I did use homemade Mayo instead of yogurt as I love my mayo, it was super creamy and had great flavor. I will definitely be keeping this recipe on hand to make again. Thank you so much for sharing!!!
Hooray! So happy it was a hit for you! Thanks so much for taking the time to come back and share how it went! đŸ™‚ đŸ™‚
Thank you for the recipe! I roast my eggs in a toaster oven – bring to room temperature, put in oven cold, roast 30 minutes at 325 degrees. Cool in fridge as normal.
Thanks for the tip!
Yum! Loved the blend of flavors.
Happy to hear that, thanks for coming back to leave a review đŸ™‚
Another staple. Delicious. Thanks for the instant pot tip!
You’re welcome đŸ™‚
Made it already a couple of times with home-made yogurt – delicious! For hard boiled eggs, I follow Mark Bittman’s recipe: put eggs in a small pot, fill to 2/3 with cold water, and bring to a boil. Turn off the stove, and let it cook for 9 minutes. Then move to a bowl with icy water.
Glad you enjoyed the recipe David. I used to cook hard boiled eggs that way until I started using the Instant Pot. Either way is very easy đŸ™‚
This was great! I increased the dijon a tad as it seemed dry, and I also left out the celery and dill to just make it more my taste. Was absolutely amazing. I sometimes make tuna salad with dijon instead of mayo. Great recipe.
So glad you enjoyed it and were easily able to make it fit your preferences! Thanks for coming back to share!
I really don’t like Mayo so I loved this!! The crunch from the celery and the tang from the pickles is super good! Awesome non-Mayo option for egg salad!
We’re happy to hear you enjoyed it! Thanks for giving it a try and also for coming back to leave a review! We really appreciate it. đŸ™‚
Tasted awful … !!I could taste the yogurt đŸ˜đŸ˜đŸ˜I love egg salad and this ruined my meal …
That’s too bad you didn’t enjoy it. It sounds like you should stick to a traditional egg salad with mayo. This is definitely more geared toward those who don’t want the mayo taste. Thanks for giving our recipe a try.
How long will this keep?!
It should keep at least 3-4 days in the fridge.