How to Make the Best Healthy Egg Salad Without Mayo
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I love egg salad, tuna salad, chicken salad… any type of salad that has mayonnaise in it. However, sometimes it gets hard to fit those meals into my meal plan. So that’s why my go-to substitute for mayo is plain, non-fat greek yogurt. Here in this egg salad recipe, you’ll find an easy lunch that is lower in fat and higher in protein than most egg salads!
Why this recipe is a healthier alternative:
There are a multitude of reasons that this egg salad recipe is a healthier alternative to the traditional version. Normally, the creaminess would come from mayonnaise. However, my version is JUST as creamy, has less fat and is higher in protein!
- Greek Yogurt: helps to add creaminess to the egg salad and greatly reduces the fat content.
- Dijon Mustard: supports digestive health and is relatively low in calories!
- Optional celery: or pickles: adds greens to your diet and and extra crunch.
Ingredients you will need:
The list of ingredients for this recipe is relatively short! Just like the prep time. And the best thing about it? It uses ingredients that you can store in the fridge, so they can be used over and over again for other recipes as well.
- Boiled Eggs: click here to read my recipe on making the perfect boiled eggs!
- Greek Yogurt
- Dijon Mustard
- Salt, pepper, dried dill
And that’s it! Just 6 simple ingredients that can be easily stored and used for other recipes.
Extra add-ins for your egg salad:
- Bacon bits: add that delicious bacon flavor to your egg salad. Everyone knows bacon goes great with eggs!
- Chopped dill pickles: my personal favorite add-in: pickles. Chop up a few tiny pickles and throw them into the bowl for a delicious crunch and tangy flavor!
- Celery: celery also adds a great crunch and low-calorie addition to your egg salad.
- Paprika: add a nice and sweet smoky flavor to your lunch by throwing in a sprinkle of paprika.
Ways to enjoy:
Some of my favorite foods to eat with this recipe are different types of chips and sourdough bread. Feel free to experiment with your favorite pita chips or just regular potato chips. I also love to toast a nice, fresh slice of sourdough bread and eat the egg salad directly on top. You can also eat it with a warm croissant and make a sandwich out of it!
How long can I store this egg salad in the fridge?
Once I peel my boiled eggs, I like to consume them within 72 hours. So usually I will prep my egg salad one or two days in advance, and keep it in an airtight container in the fridge before consuming. Boiled eggs themselves can be stored up to one week in the fridge after boiling!
Did you enjoy this recipe? Let me know in the comments below!
High Protein Egg Salad with Greek Yogurt
Ingredients
- 2 boiled eggs
- 2 tbsp 0% fat greek yogurt
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp dried dill
Instructions
- Use this recipe to make the perfect boiled eggs!
- Take the eggs straight out of the fridge and gently peel the shells off if you haven’t already. They are always easier to peel when cold.
- On a clean cutting board, use a knife to cut both of the eggs in half.
- Scoop or pop out the yolks from each half of the egg and place them inside a small bowl.
- Inside the small bowl with the yolks, place the yogurt, dijon mustard, salt, pepper and dill. Use a spoon or spatula to squish the yolks and combine all of the ingredients until you have a smooth mixture.
- Using a clean knife, chop the egg whites into tiny pieces. Scoop all of the egg whites into the bowl with the yolk.
- Using the same spoon from before, stir the yolk mixture with the egg whites until you have a creamy egg salad.
- Serve with sourdough bread right away or place in the fridge for up to 48 hours!