I grew up on classic egg salad, the kind that always relied on a mayonnaise base. Over time I learned to love a lighter, tangier version that skips the mayo entirely. This recipe swaps in plain Greek yogurt and mustard for body and brightness — it keeps creamy texture without the heaviness. It’s quick, dependable, and very forgiving.

Whether you want a sandwich that won’t sit heavy at lunch or a protein-packed salad to spoon over greens, this version delivers. It leans on simple pantry items and a short rest in the fridge to let the flavors knit together. No complicated steps, just good technique.

If you’re feeding a crowd or meal-prepping for the week, the method below is practical and repeatable. You can make it as written and enjoy it straight away, or tweak the binder and seasoning later. Either way, hard-boiled eggs are the backbone — get those right and the rest falls into place.

What We’re Using

We keep equipment minimal and ingredients straightforward. The focus here is on technique: an ice bath for easy peeling, a short “carryover” cooking time to get jammy yolks without the green ring, and a chill period to let the mustard and yogurt marry with the eggs. The result is a bright, creamy egg salad that holds up well in sandwiches, on crackers, or spooned onto a bed of lettuce.

Ingredients

8 large eggs — the main ingredient; provides texture and protein.
2 tablespoons yellow mustard — brings tang and a touch of acidity to balance the yogurt.
1 ½ teaspoons paprika — adds color and a gentle smokiness; use sweet or smoked to taste.
? cup plain Greek yogurt, or mayo — the creamy binder; Greek yogurt keeps it lighter (amount as written).
¼ teaspoon salt — seasons the mixture; adjust to your palate after chilling.
¼ teaspoon pepper — adds a mild heat; freshly cracked if you have it.

From Start to Finish: Egg Salad Without Mayo

Place 8 large eggs in a medium saucepan and add cold water until it is about 1 inch above the eggs.
Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 13 minutes.
Drain the hot water. Transfer the eggs to a bowl of ice water or add ice cubes and cold water to the pan; let the eggs cool completely in the ice bath.
Peel the cooled eggs and pat them dry.
Dice the peeled eggs and put them in a mixing bowl.
Add 2 tablespoons yellow mustard, 1 1/2 teaspoons paprika, ? cup plain Greek yogurt (or mayo), 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bowl.
Gently stir everything together until the mixture is evenly combined.
Cover and refrigerate the egg salad for at least 1 hour (or overnight) before serving.

Why You’ll Love This Recipe

This is egg salad that feels lighter but never skimpy. The plain Greek yogurt gives body without the oiliness of mayo, and the yellow mustard pulls the flavors forward. Paprika lends warmth and color so every scoop looks appetizing. Texture-wise, dicing the eggs rather than mashing them keeps pleasant bite and visual appeal.

The recipe is forgiving. If you like it creamier, stir in a spoonful more yogurt. Prefer more tang? Add a touch more mustard or a pinch of vinegar. The refrigeration step lets the flavors settle and reduces any tangy sharpness, giving you a balanced, rounded salad.

It’s also versatile. Serve it on toasted bread, tuck it into lettuce cups for a lighter lunch, or spoon it over toasted bagels for brunch. Make it ahead: it tastes better after an hour in the fridge and keeps well for a few days.

Low-Carb/Keto Alternatives

Skip the bread: serve the salad in butter lettuce cups or over a bed of mixed greens.
Swap Greek yogurt for full-fat options (if keeping carbs low) — full-fat plain Greek yogurt is a keto-friendly choice that adds creaminess with minimal carbs.
Replace the yogurt with a softer high-fat binder such as mashed avocado for an ultra-low-carb, dairy-free version; the texture will be slightly different but still very creamy.

Hardware & Gadgets

Medium saucepan — to boil the eggs evenly.
Mixing bowl — roomy enough to dice and toss the eggs with dressing.
Slotted spoon or tongs — to move eggs into the ice bath without splashing.
Ice bath container or large bowl — essential for stopping the cooking and easing peeling.
Sharp knife and cutting board — for uniform dice and a clean presentation.
Measuring spoons and a small measuring cup — to get the seasoning and yogurt amounts accurate.
Plastic wrap or airtight container — for chilling and storing.

Problems & Prevention

Overcooked yolks (green ring): Prevent by removing the pan from heat as soon as the water boils and letting eggs sit 13 minutes in the hot water, then shock in an ice bath immediately.
Tough whites: Start with cold water and avoid a rolling boil that bounces the eggs — steady heat and the sit-in-hot-water method produce tender whites.
Difficulty peeling: Fresh eggs are harder to peel. Use eggs that are closer to a week old, or be thorough with the ice bath to help the membrane separate.
Watery salad: If the yogurt is very thin, drain it slightly through a fine mesh or use a thicker Greek yogurt. Also pat your eggs dry before dicing.
Too tangy or salty: Season lightly, chill, then taste again. Flavors mellow with refrigeration, so it’s better to under-season initially and adjust later.

Seasonal Serving Ideas

Spring: Fold in chopped fresh herbs — chives, dill, or parsley — and serve on butter lettuce with thinly sliced radishes for a crisp, bright plate.

Summer: Spoon the egg salad into ripe avocado halves for a cool, creamy dish. Add diced cucumber for extra crunch.

Autumn: Serve on toasted sourdough with arugula and a few pickled red onions to cut through the richness.

Winter: Warm up toasted rye or whole-grain bread and top with a generous scoop of egg salad and cracked black pepper for a cozy, satisfying meal.

Insider Tips

Dice size matters: Smaller dice create a more cohesive spread, while larger chunks give more distinct egg bites. Choose the texture you prefer.
Chill time is key: The salad benefits from at least an hour of refrigeration. That rest time lets the flavors mellow and bind together so every bite tastes complete.
Season in stages: Salt before chilling, then taste and adjust right before serving. Some flavors fade slightly when cold.
Mix gently: Overworking the eggs makes them mushy. Fold ingredients together until evenly combined, but keep your strokes light.
Make it ahead: The salad will hold for up to 3 days in the refrigerator when stored in a sealed container. Stir gently before serving if any liquid separates.

Freezer-Friendly Notes

Egg salad does not freeze well. The dairy-based binder (even if you use mayo or yogurt) and the egg whites separate and become watery or grainy after thawing. For best quality, make this recipe fresh and refrigerate for up to 3 days.

If you must freeze components, you can hard-boil eggs ahead and refrigerate them for a few days, but freezing whole hard-boiled eggs is not recommended because the whites become rubbery and watery upon thawing. Instead, plan to assemble the salad when you’re ready to serve.

Handy Q&A

How long will this keep in the fridge? Store it covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours.
Can I use mayo instead of Greek yogurt? Yes. The recipe lists “? cup plain Greek yogurt, or mayo” — use whichever binder you prefer following that amount as written.
Can I make this egg salad without mustard? You can, but mustard adds acidity and balance. If you omit it, consider a splash of lemon juice or a bit more yogurt to prevent the salad from tasting flat.
Why use an ice bath? It stops carryover cooking immediately, firms the eggs for easy peeling, and prevents the green ring around yolks.
Is there a vegetarian or vegan version? This specific recipe relies on eggs. For vegan alternatives, use mashed chickpeas and vegan mayo or mashed tofu with similar seasonings, though the texture and flavor will differ.

Bring It Home

If you want an egg salad that’s fresh, tangy, and lighter than the classic mayo-laden version, this is it. The technique is straightforward: perfect hard-boiled eggs, simple seasonings, a creamy binder, and a short chill. Once you make it a couple of times you’ll learn how you like your dice, how tangy you prefer it, and what mix-ins you turn to most.

Make a batch on a Sunday and enjoy it through the week: atop toast, tucked into wraps, or simply scooped onto crisp greens. It’s reliable, portable, and quick to assemble. Keep the pantry staples on hand — eggs, mustard, paprika, yogurt — and you’ve always got a smart, satisfying meal ready to go.

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Egg Salad Without Mayo

Egg salad made without mayonnaise using plain Greek yogurt (or mayo) and mustard for a tangy, lighter dressing.

Prep Time5

Cook Time15

Total Time20

Servings: 4 servings

Ingredients

8 large eggs
2 tablespoonsyellow mustard
1 1/2 teaspoonspaprika
?cupplain Greek yogurt or mayo
1/4 teaspoonsalt
1/4 teaspoonpepper

Instructions

Place 8 large eggs in a medium saucepan and add cold water until it is about 1 inch above the eggs.
Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 13 minutes.
Drain the hot water. Transfer the eggs to a bowl of ice water or add ice cubes and cold water to the pan; let the eggs cool completely in the ice bath.
Peel the cooled eggs and pat them dry.
Dice the peeled eggs and put them in a mixing bowl.
Add 2 tablespoons yellow mustard, 1 1/2 teaspoons paprika, ? cup plain Greek yogurt (or mayo), 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bowl.
Gently stir everything together until the mixture is evenly combined.
Cover and refrigerate the egg salad for at least 1 hour (or overnight) before serving.