Indulge in this lighter, mayo-free twist on classic egg salad! This is the perfect vibrant and refreshing side dish or main dish for any spread. Use sour cream or Greek yogurt for the perfect substitute.
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This post was originally published in 2020. It has since been updated.
No need to buy store-bought, you can make your own delicious salads right at home.
Why You Will Love This Recipe
- Versatility: Egg salad is incredibly versatile. It can be customized with various ingredients like herbs, spices, vegetables, or different types of mustard to suit individual tastes.
- Easy and Quick: It's a quick and straightforward recipe that doesn't require advanced cooking skills. Boiling eggs and mixing them with a few ingredients can result in a satisfying dish.
- Nutrient-Rich: Eggs are a good source of protein, vitamins, and minerals. Egg salad offers a convenient way to incorporate these nutrients into a meal.
- Meal Prepping: It's a great option for meal prepping. You can make a batch and keep it refrigerated for a few days, using it for sandwiches, wraps, or as a topping for salads.
- Budget-Friendly: Eggs are generally affordable and this dish doesn’t require expensive ingredients, making it a cost-effective meal option.
- Comfort Food: For many, this salad brings back nostalgic memories of homemade meals. It's a classic comfort food that evokes feelings of warmth and familiarity.
- Satisfying and Filling: Eggs are satiating, and when combined with other ingredients, they create a filling dish that can serve as a snack, side, or main course.
How to Boil Eggs on Stovetop
I like to eliminate some of the guessing when boiling eggs and I use my air fryer or Instant Pot to make them. Check out my Air Fryer Hard Boiled Eggs recipe and Instant Pot Boiled Eggs recipe
Here is how to do it on the stove:
- Place the eggs in a saucepan.
- Cover the eggs with cold water. Fill to the top of the eggs.
- Bring the saucepan to a boil.
- Once the water boils, remove the pan from the heat. Cover the pan.
- Allow the eggs to sit for 10 minutes.
- Remove the eggs and place them in an ice bath to cool for 10 minutes.
How to Make Egg Salad Without Mayo
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine chopped boiled eggs, plain Greek yogurt or sour cream, mustard, onions, chives, lemon juice, salt, and pepper to taste in a large bowl.
- Stir and serve.
How to Substitute Mayo
If you are looking to make the recipe with no mayo, use plain Greek yogurt, cream cheese, or sour cream instead.
Runny Egg Salad
Once the ingredients all sink in, over time, your salad may get runny. You can thicken it up with additional sour cream or eggs.
Additional Ingredients or Substitution Ideas
- Avocado
- Almonds
- Relish
- Pecans
- Bell Peppers
- Pickles
- Bacon
What to Eat and Pair With the Salad
- Parmesan Cheese Crisps
- Crackers
- Chips
- Bread and make sandwiches
- Lettuce Wraps
- Fresh veggies like celery, broccoli, or cauliflower
What to Serve with the Salad
Air Fryer Ribs
Baked Turkey Wings
Baked Crab Legs
Air Fryer Scallops
Air Fryer Lamb Chops
Keto Smothered Pork Chops
Smothered Chicken
Can You Make it Ahead? How Long Will it Last in the Fridge
It will last (tightly covered) for 3-4 days.
Can You Freeze It?
I don't recommend it. Creamy dishes and eggs typically do not freeze well.
More Salad Recipes
Southern Macaroni Salad
Southwest Salad with Chipotle Ranch
Easy Antipasto Salad
Shrimp and Avocado Ceviche
Creamy Cucumber Salad
More Egg Recipes
Avocado Deviled Eggs
Keto Bacon Egg Muffins (Cups)
Bacon Deviled Eggs
Egg Salad Without Mayo
Ingredients
Instructions
- Combine all of the ingredients (excluding the paprika) in a large bowl or serving dish.
- Sprinkle paprika throughout the top.
- Serve chilled or warm.
Video
Notes
- If you like sweet salad, feel free to add sweetener.
- Place the eggs in a saucepan.
- Cover the eggs with cold water. Fill to the top of the eggs.
- Bring the saucepan to a boil.
- Once the water boils, remove the pan from the heat. Cover the pan.
- Allow the eggs to sit for 10 minutes.
- Remove the eggs and place them in an ice bath to cool for 10 minutes.
Shauna says
I made this recipe to use up the eggs my kids dyed for Easter. I love it and the addition of the paprika makes it taste like deviled eggs. Definitely recommend!
staysnatched says
That's such a great use of this recipe!
Ashley says
This recipe came together really quickly. I used my dash egg cooker to boil the eggs and had all the ingredients on hand. It was delicious! This is my new go-to egg salad recipe. Thanks Brandi!
staysnatched says
You're welcome! Glad you enjoyed it!
Rachel says
Recipe was so simple and delicious. This was a perfect recipe for when the weather makes it hard to cook and be cooped up in a hot kitchen. Flavor was on point-I ate with celery stalks or on a large lettuce leaf.
staysnatched says
YUM! I'm so glad you enjoyed it!
Melis says
Thank you! I only had a white onion on hand so I used it! Super easy and delicious! I really need to make egg salad more often!
staysnatched says
Yay! This is a good one!
DeErica says
Never had egg salad before so I followed the recipe to a T and it was perfect. I used the Primal Kitchen mayo with avocado oil
staysnatched says
Awesome! So glad you enjoyed the recipe.
cathy hurless says
loved it no i have to watch my cholesterol levels. do you have recipes for that as well?
staysnatched says
I'm not familiar with what recipes qualify.
Lulu says
I love egg salad and this recipe is so good, lots of flavor, simple and dekicious
staysnatched says
Wonderful! So glad you enjoyed it.
Erin Jensen says
Saved this recipe from Brandi as an inspiration to switch up the way I’ve made egg salad forever. Loved the red onion and chives in the mix! I also swapped out the yellow mustard with sweet and spicy mustard because I loathe yellow mustard and didn’t have any on hand... and it was scrumptious! Highly recommend this easy recipe - especially if you’re looking to put a different twist on your version of egg salad!
staysnatched says
I'm glad you enjoyed it.
Emily McCloskey says
Perfectly filled my craving for egg salad. Great consistency and love the addition of chives.
staysnatched says
I'm glad you enjoyed it!
Autumn Broder says
This is a great recipe! I used whole grain mustard. The addition of the lemon juice brightens up the flavor. Definitely recommend!
staysnatched says
Glad you enjoyed it!
Angele D says
Never put lemon juice in my egg salad before it was delicious! Great after Easter recipe and lunch recipe.
staysnatched says
Wonderful! I'm glad you enjoyed it.
Amanda G. says
Made this for a quick lunch today and it totally hit the spot! Simple but full of flavor-I added a little bit more mustard just because I’m a mustard freak! I had it as lettuce wraps and it was very refreshing and light. As another commenter mentioned, it was a great way to use of the dyed eggs from Easter! Thanks Brandi 😀
staysnatched says
I love that idea.
Meridith M says
This was SO good and so quick. The only thing I’d change is DOUBLE the recipe cause I’m gonna be done this by tomorrow!!! Definitely make
staysnatched says
haha that's a great idea!
Eddie says
Perfect!
staysnatched says
So glad to hear it!
Nadia says
So easy to make and so delicious!