Egg salad is a classic dish loved for its creamy texture and versatile use. It’s perfect as a sandwich filling, a topping for crackers, or even as a standalone meal. Traditionally made with mayonnaise, this version provides a healthier twist by skipping the mayo altogether, yet still delivering the creamy, flavorful experience you crave. Whether you’re avoiding mayo for dietary reasons or just looking for a fresh take on an old favorite, this egg salad recipe is sure to please.
Ingredients for Delicious Egg Salad Recipe with No Mayo Needed
- 6 large eggs – These will be the base of your salad. Eggs provide protein and a rich, creamy texture.
- 1/4 cup Greek yogurt – Greek yogurt is used as a mayo substitute, adding creaminess and tanginess.
- 1 tablespoon Dijon mustard – For a bit of tang and depth of flavor.
- 1 tablespoon lemon juice – Fresh lemon juice adds a bright, zesty flavor.
- 1/4 cup finely chopped celery – Adds crunch and freshness.
- 1/4 cup finely chopped red onion – For a bit of sharpness and color.
- 2 tablespoons chopped fresh chives or parsley – Adds a touch of herbal freshness.
- Salt and pepper to taste – Essential for seasoning.
- Paprika for garnish (optional) – Adds color and a hint of smoky flavor.
How to Make Delicious Egg Salad Recipe with No Mayo Needed
- Prepare the Eggs:
- Start by boiling the eggs. Place them in a pot and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot with a lid, remove from heat, and let the eggs sit for 12 minutes. This will ensure they are fully cooked and easy to peel.
- After 12 minutes, transfer the eggs to an ice bath to cool quickly. This helps stop the cooking process and makes peeling easier.
- Peel and Chop the Eggs:
- Once the eggs are cool, gently crack the shells and peel them under running water to remove any bits of shell.
- Chop the eggs into small, bite-sized pieces. You can use a knife or an egg slicer for a uniform cut.
- Prepare the Dressing:
- In a medium mixing bowl, combine the Greek yogurt, Dijon mustard, and lemon juice. Stir until smooth and well combined.
- Season the dressing with salt and pepper to taste. You can adjust the amount of salt and pepper based on your preference.
- Combine the Salad Ingredients:
- Add the chopped eggs, finely chopped celery, red onion, and herbs to the bowl with the dressing.
- Gently fold the ingredients together until everything is well coated with the dressing.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
- Taste and adjust seasoning if needed before serving.
- Garnish and Enjoy:
- Before serving, garnish with a sprinkle of paprika if desired.
- Serve the egg salad on your favorite bread, as a dip with crackers, or on a bed of lettuce for a lighter option.
About the Main Ingredients
- Eggs: Eggs are the primary ingredient in egg salad. They are a good source of protein, vitamins, and minerals. For this recipe, hard-boiled eggs provide a firm texture and rich flavor.
- Greek Yogurt: Greek yogurt is used as a healthier alternative to mayonnaise. It provides a creamy texture with less fat and more protein. Additionally, Greek yogurt adds a slight tanginess to the salad.
- Dijon Mustard: Dijon mustard adds a sharp, tangy flavor to the salad. It complements the creaminess of the yogurt and adds depth to the overall taste.
- Lemon Juice: Fresh lemon juice brightens up the salad with its acidity, balancing the flavors and adding a fresh zest.
- Celery and Red Onion: These vegetables add crunch and freshness. Celery contributes a crisp texture, while red onion offers a mild sharpness that enhances the overall flavor profile.
- Chives or Parsley: Fresh herbs add a burst of color and an extra layer of flavor. They also contribute to the dish’s presentation.
- Paprika: Optional for garnish, paprika adds a splash of color and a subtle smoky note, enhancing the dish’s visual appeal and taste.
This no-mayo egg salad is perfect for those who are looking for a lighter, healthier version of the classic recipe. The combination of Greek yogurt and mustard gives it a creamy, tangy flavor without the heaviness of traditional mayo. Enjoy this versatile dish as a refreshing lunch or a delicious addition to any meal!
