Name: Egg Salad Without Mayo
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 6 large eggs (hard-boiled and peeled); 1 medium avocado (mashed); 1/4 cup plain Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1/4 cup red onion (finely chopped); 1/4 cup celery (finely chopped); Salt and pepper (to taste); Fresh dill or parsley (chopped (optional for garnish))

Jump to Recipe

Egg salad is a classic dish that has graced countless picnics and lunchboxes with its creamy texture and comforting flavor. But what if you could enjoy all the deliciousness of egg salad without the traditional mayonnaise? Enter this delightful recipe for Egg Salad Without Mayo. With a base of creamy avocado and tangy Greek yogurt, this version is not only healthier but also bursting with flavor. Whether you’re looking for a quick lunch or a dish to serve at your next gathering, this egg salad is sure to impress.

Why I Love This Recipe

This egg salad without mayo is a game changer for several reasons. First and foremost, it’s incredibly simple to make. With just a handful of ingredients, you can whip up a flavorful and satisfying dish in no time. The creamy avocado provides a rich texture that rivals any mayonnaise-based salad, while the Greek yogurt adds a nice tang and boost of protein. Plus, it’s versatile—perfect for sandwiches, wraps, or served on a bed of greens. It’s a guilt-free option that doesn’t skimp on taste, making it a staple in my kitchen.

Ingredient Checklist

6 large eggs – hard-boiled and peeled
1 medium avocado – mashed
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup red onion – finely chopped
1/4 cup celery – finely chopped
Salt and pepper to taste
Fresh dill or parsley – chopped (optional for garnish)

Gear Checklist

Mixing bowl – for combining all the ingredients.
Fork – for mashing the avocado and mixing.
Knife – for dicing the onion and celery.
Measuring spoons – to ensure accurate ingredient amounts.
Cutting board – for chopping vegetables safely.

Mastering Egg Salad Without Mayo: How-To

Step 1: Prepare the Eggs

Start by hard-boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let it sit for about 9-12 minutes, depending on how firm you like your yolks. After the time is up, transfer the eggs to an ice bath to cool before peeling.

Step 2: Mash the Avocado

While the eggs are cooling, take your ripe avocado and slice it in half. Remove the pit and scoop the flesh into a mixing bowl. Using a fork, mash the avocado until smooth but still a bit chunky. This texture adds a nice bite to your egg salad.

Step 3: Combine the Ingredients

Once the eggs are cool, chop them into small pieces and add them to the bowl with the mashed avocado. Then, add the Greek yogurt, Dijon mustard, lemon juice, chopped red onion, and chopped celery. Season with salt and pepper to taste.

Step 4: Mix It All Together

Using a fork, gently mix all the ingredients together until well combined. Be careful not to overmix, as you want to keep some of the egg and avocado chunks for texture.

Step 5: Taste and Adjust

Give your egg salad a taste and adjust the seasoning if necessary. If you like a bit more tang, feel free to add an extra splash of lemon juice or a pinch more mustard.

Step 6: Serve and Garnish

Transfer the egg salad to a serving dish. If desired, sprinkle with fresh dill or parsley for an extra pop of flavor and color. Serve it on whole grain bread, in lettuce wraps, or atop a bed of greens for a refreshing meal.

In-Season Flavor Ideas

Fresh herbs: Add basil or cilantro for a unique twist.
Pickles: Chopped dill pickles can add a nice crunch and tang.
Cherry tomatoes: Halved cherry tomatoes bring sweetness and juiciness.
Spices: A pinch of smoked paprika or cayenne pepper for a kick.

Mistakes Even Pros Make

Overcooking the eggs can lead to a greenish yolk and a rubbery texture.
Not cooling the eggs properly before peeling can make them difficult to shell.
Using overly ripe or brown avocados can lead to an unappetizing color and flavor.
Skipping the seasoning can result in a bland salad, so taste as you go!

Shelf Life & Storage

This egg salad without mayo can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the avocado may start to brown over time, so it’s best to consume it fresh. If you notice any discoloration, simply give it a good stir before serving, and it should still be perfectly delicious.

Reader Questions

Can I make this egg salad in advance?

Absolutely! This egg salad can be made a day ahead of time. Just be sure to store it in an airtight container in the fridge to keep it fresh.

What can I use instead of Greek yogurt?

If you prefer, you can substitute the Greek yogurt with sour cream or a dairy-free yogurt alternative for a similar creamy texture.

Can I add other vegetables to this egg salad?

Yes! Feel free to get creative with your egg salad. Chopped bell peppers, cucumbers, or even shredded carrots can add great flavor and crunch.

Is this recipe suitable for meal prep?

Definitely! This egg salad without mayo is perfect for meal prep. Portion it into containers for easy grab-and-go lunches throughout the week.

Our Most-Loved Recipes

The Last Word

This Egg Salad Without Mayo is a refreshing and nutritious twist on a beloved classic. The combination of creamy avocado and protein-packed Greek yogurt not only enhances the flavor but also elevates the dish to a new level of healthfulness. Whether you’re enjoying it in a sandwich, on crackers, or by the spoonful, each bite is a testament to how simple ingredients can create something truly wonderful. The next time you’re in the mood for an egg salad, give this recipe a try. You won’t be disappointed!

Print Recipe Save it for later