Creamy and Healthy Egg Salad Recipe (No Mayo!)
This healthy egg salad is a staple for good reason. It comes together quickly with simple pantry ingredients and a few fresh add-ins, making it ideal for busy days. The Greek yogurt gives it a creamy texture without the heaviness of mayo, while Dijon mustard adds a little brightness and kick.
Ingredients
- 6 large eggs
- ¼ cup plain Greek yogurt, use unflavored and unsweetened yogurt, dairy-free if needed
- ¼ cup diced green onion, or red onion as a substitute
- 1 to 2 teaspoons Dijon mustard, start with 1 teaspoon, adjust to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 to 2 stalks celery, finely diced (for crunch)
Instructions
- Place the egg in a large pot with water and cover them with a lid. Bring to a rapid boil over high heat. Upon reaching a rolling boil, remove the pot from the heat, cover it, and let the eggs sit for 10 to 12 minutes.
- Drain the hot water and rinse the eggs under cold water to stop the cooking. Once they’re cool enough to handle, peel the shells and let the eggs sit for another 5 to 10 minutes to fully cool.
- Slice the peeled eggs into chunks. You can go for a rustic mix of large and small pieces depending on your texture preference.
- Combine chopped eggs, Greek yogurt, green onion, Dijon mustard, salt, pepper, and optional diced celery in a medium bowl. Stir everything together until fully mixed.
- For extra creaminess, mash about one-third of the mixture with the back of a fork, then stir everything again to combine.
- Taste it and adjust the seasoning if necessary. Add more salt or mustard if you like it bolder, or sprinkle in some dill or red pepper flakes for variety.