I think egg salad is a totally underrated snack or lunch. It’s one of those foods people forget about, or maybe they just think it’s gross because they’ve only had versions that are more mayo than egg. But when it’s done right (like this recipe!), it’s seriously so delicious. Mine is full of crunch, bright flavors, and fresh herbs, and instead of mayo, I use a little bit of yogurt. This healthy and mayo-free egg salad is naturally high in protein and makes the perfect quick lunch or filling snack. It’s ideal for meal prep and just makes eating well feel really easy and delicious. Scoop it into lettuce cups, spread it on toast, pile it onto a salad, or snack on it with crackers and veggies — you’ll love it! Click here to check out how I prepped it as part of my weekly meal prep.
Ingredients
6 hard-boiled eggs, peeled and chopped (I use this chopper)
2 tbsp finely chopped shallot
2 stalks celery, finely chopped
¼ cup plain Greek yogurt or sheep’s milk yogurt
2 tsp Dijon mustard
1 tbsp lemon juice
½ tsp paprika
2 tbsp fresh dill, chopped
salt and pepper to taste
Instructions
- To a large bowl, add the chopped eggs, shallot, celery, and dill.
- Next add yogurt, dijon, lemon juice, paprika, salt and pepper. Mix until smooth.
- Taste test it and adjust as needed. If you like it a little more creamy, you can add 1-2 more tbsp yogurt. Add salt and pepper as needed.
- Serve with crackers, sliced cucumbers, on toast, or scoop into romaine leaves for lettuce wraps.
My healthy and mayo-free egg salad is simple, satisfying, and the kind of recipe you’ll find yourself making on repeat once you see how easy and versatile it is. Proof that egg salad deserves a permanent spot in your weekly meal prep rotation. Enjoy!
