Featured Comment

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!

Overhead image of healthy egg salad in a bowl with a serving spoon. Topped with chopped red onion and fresh dill. this recipe

Why this recipe works

Mayo usually adds creaminess and a vinegary tang; here, the yogurt adds the creaminess and the mustard and pickle take care of the tang. Fresh dill ties it all together.

Plain whole-milk Greek yogurt works well in place of mayo because it has a thick, almost mayo-like texture and a mild flavor. Sour cream or coconut yogurt can work as well.

Seven ingredients, twenty minutes start to finish, scaled for two and easy to double for a week of lunches.

How to make this easy egg salad (step-by-step)

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:

Pouring water into an instant pot to hard boil eggs.
Place the trivet in the bottom of the Instant Pot and add 1 cup of water. Add all the eggs in and close the lid and seal.
Cold water running over hard boiled eggs in a pot.
Cook for 6 minutes at high pressure with a quick release. Carefully remove the pot and run the eggs under cool water before peeling.
Overhead shot of egg salad ingredients in a bowl.
Chop up the eggs, celery, red onion and dill pickle and place them in a bowl.
Pouring coconut yogurt into a bowl full of egg salad ingredients.
Add in the mustard, paprika, pepper and dill. Stir in the greek yogurt.
Stirring together egg salad ingredients in a bowl.
Mix everything well with a spoon. Taste and season with salt (if desired) and stir again. Refrigerate to let the flavors meld or serve immediately.

What we learned testing this

  • Yogurt choice matters less than you think: The default is greek yogurt for a slightly sweeter finish; Coconut yogurt is tangier; sour cream is closest to traditional mayo texture. All three produce a good egg salad.
  • Skip the crunch if you want to: Leaving out the celery, red onion, and pickle still produces a solid egg salad, just creamier. The eggs, yogurt, and dijon are the key parts. The crunch is a preference, but highly recommended.
  • Storage: Will stay fresh for 3 to 4 days in a sealed container in the fridge.
  • Instant Pot eggs are the way to go: Six minutes on high pressure, quick release, then a cold-water bath. They peel easy and the yolks come out fully set without being dry. The stovetop method (boil, cover, off heat for 10 minutes) works well too.
Straight on image of egg salad in a white bowl with spoon sticking out

What to serve with it

We eat this most often as the protein for a packed lunch: piled on a green salad, scooped into lettuce wraps, spread on toast, or with sturdy crackers for dipping.

For sides that go well with a light lunch, Asian Cucumber Salad or Tomato and Onion Salad both work.

Close up overhead shot of healthy egg salad in a bowl with red onion topping
4.54 from 113 ratings
Get the Recipe:

Egg Salad Without Mayo (Creamy, 7 Ingredients)

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2
Egg salad without mayo, made creamy with Greek yogurt instead. Dijon, dill, and chopped pickle add tangy flavor, while celery and red onion add crunch. Ready in 20 minutes with quick cooked hard-boiled eggs.
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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 greek yogurt, (can sub sour cream or coconut yogurt)
  • 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. See notes below for stovetop instructions.
    6 hard boiled eggs, chopped into small pieces
  • Chop eggs, celery, onion and pickle as noted and place everything in a bowl.
    3/4 cup celery, diced , 1/4 cup red onion, finely diced, 1 medium dill pickle, finely diced
  • Add in greek yogurt, mustard, paprika, pepper and dill. Mix with a spoon until combined. Taste and season with salt as desired. 
    1/4 cup plain greek yogurt, 1 tsp dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp ground pepper, 1 tbsp fresh dill, finely chopped, Sea salt, to taste
  • Refrigerate until served.

Last Step:

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Notes

  •  To make hard boiled eggs on the stovetop, put the eggs in a small pot and fill it with water to cover. Bring the water to a boil and then remove from heat. Cover the pot and let the eggs sit for 10 minutes. Then, take the pan to the sink and run under cold water to completely cool the eggs.
  • Nutrition estimates are per serving and an estimate provided for reader benefit. See our full nutrition information disclosure here.  
Calories: 268kcal, Carbohydrates: 6g, Protein: 22g, Fat: 16g, Fiber: 1g
Course: Salad
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
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