Description
A simple, delicious, and creamy egg salad made without mayo—perfect for a quick and healthy lunch. This mayo-free egg salad uses Greek yogurt and mustard for a tangy and lighter twist on the classic recipe.
Ingredients
- 6 large hard-boiled eggs, peeled
- 1/3 cup plain Greek yogurt (or more to taste)
- 1 tsp yellow mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- Optional: chopped chives, paprika, or fresh herbs for garnish
Instructions
- Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.
- Add Greek yogurt, mustard, garlic powder, onion powder, salt, and pepper to the bowl.
- Mix everything together until well combined and creamy. Adjust yogurt or seasoning as desired.
- Serve on bread, toast, crackers, in lettuce wraps, or as desired. Garnish if desired.
Notes
- Use more or less Greek yogurt depending on your preferred creaminess.
- This egg salad will keep in the fridge for 3–4 days in an airtight container.
- Try adding chopped pickles, relish, or celery for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
