No Mayo Egg Salad with Dill Pickles and Yogurt
This healthy egg salad without mayo is made with Greek yogurt, dill pickles, celery, and herbs for a creamy, tangy, and crunchy twist on the classic.
or read on for step-by-step instructions with photos
The Creamiest Egg Salad without Mayonnaise
This isn’t your average egg salad. Using Greek yogurt as a substitute for traditional mayo makes it creamy, high in protein, and refreshingly light—all without sacrificing flavor.
It’s fresh, crunchy, and full of zing. With dill pickles, celery, lemon, shallot, and herbs, every bite delivers texture and tanginess. This healthy egg salad is perfect for sandwiches, crackers, or quick lunches.
Why You’ll Love This No Mayo Egg Salad
Healthy and high-protein: Made with Greek yogurt instead of mayonnaise, it’s healthy, light, and protein-packed.
Easy to make: Ready in just 30 minutes, easily chop and assemble everything in a bowl. For even easier prep, use my simple kitchen hack to boil eggs in a kettle.
Perfect for meal prep: This egg salad holds up great for a few days, so you can make it ahead and enjoy throughout the week.
What’s Coming Up in This Simple Egg Salad Recipe
Pro tips: How to cook your eggs perfectly, adjust the seasoning and texture to make the best egg salad
Substitutions: Easy swaps for yogurt, pickles, herbs, and spices.
Storage: How to keep your egg salad fresh and how long it’ll keep.
Serving ideas: How to serve it from egg salad sandwiches to creative ways to use up leftovers.
FAQs: Answers to common questions like how to thicken egg salad and keep it from getting watery.
But first, I’ll walk you through this quick & easy no mayo egg salad recipe, step-by-step with photos.
Let’s get those eggs boiling!
What You’ll Need for This No Mayo Egg Salad Recipe
Egg Salad Ingredients
6 large eggs, hard-boiled and peeled
1 stalk celery, diced
2 medium-sized dill pickles, diced
1 small shallot, finely chopped
4 sprigs fresh dill, finely chopped
1 lemon, zested and juiced (use half the juice to start)
1 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
2 heaping tablespoons Greek yogurt
salt & pepper, to taste
Equipment for Making Homemade Egg Salad
Electric kettle for boiling eggs (or a pot and burner)
Knife & cutting board
Bowl for mixing
Storage container
Makes: 2 cups (4 servings)
Prep: 15 min Cook: 10 min
How to Make Egg Salad Without Mayo
Step-by-Step with Photos
Step 1: Boil the eggs for egg salad
You’ve got two easy ways to get perfectly cooked eggs:
Electric Kettle Method: My favorite method—fast, efficient, and ideal for small kitchens or dorms. Follow my step-by-step guide to boiling eggs in a kettle for foolproof results.
Stovetop Method: Bring a pot of salted water to a boil. Carefully lower the eggs with a slotted spoon and boil for 10 minutes. Transfer immediately to an ice bath and let cool for 15 minutes before peeling.
Step 2: Prep the egg salad ingredients
While the eggs chill, prep the rest of your ingredients. Dice the celery and dill pickles, then finely chop the shallot and fresh dill. Add everything to a mixing bowl: lemon zest, half the lemon juice, olive oil, smoked paprika, Greek yogurt, salt, and pepper.
By the time you're done chopping, the eggs should be cool. Chop or grate the peeled hard-boiled eggs and add them to the bowl with the other ingredients.
Step 3: Mix and season the egg salad
Stir everything together until well combined and creamy. Taste and adjust the seasoning with salt and pepper. If you want a little extra tang, add a splash of the reserved lemon juice or a bit of pickle juice.
💡 Pro Tip: Don’t add more than 1 tablespoon of extra liquid. Too much lemon or pickle juice can make your egg salad runny.
Step 4: Let the egg salad rest
You can dig in right away, but this egg salad gets even better after a rest. Transfer it to a storage container or cover your mixing bowl, then refrigerate for at least 2 hours, or overnight if you can wait. Resting helps the flavors meld and thickens the texture just a bit.
My Tips for the Best Egg Salad Without Mayo
Don’t overcook the eggs: Adjust the cooking time based on the size of the eggs. Chalky yolks lead to a dry, crumbly texture instead of a creamy consistency. Medium eggs only need about 7 minutes to cook fully, while extra-large eggs might take up to 12 minutes.
Keep it chunky: Rather than using a grater, chop the eggs by hand for better texture. Leave the celery and dill pickles in bigger chunks for extra crunch and bite.
Seasoning is key: Taste and adjust the acid and salt levels as you mix. Avoid adding too much lemon juice—it can make the egg salad runny. If the mixture starts to thin but needs more tang, add extra chopped dill pickles instead.
Load up on fresh ingredients: Don’t hold back on crunchy celery, fresh dill, or other herbs. These fresh elements bring vibrant flavor and texture to your egg salad, making it truly stand out.
Egg Salad Ingredient Substitutions
Creamy base: I used Greek yogurt because it’s thick, tangy, and protein-packed. If you want to use regular yogurt, hang it in a cheesecloth set in a strainer over a bowl overnight in the fridge to thicken it first—otherwise, your egg salad may turn out too watery. Sour cream also works great.
For a dairy-free option, try mashed avocado for creaminess and richness.
Onion: Use red, white, yellow, or even green onions instead. Each brings a slightly different flavor, so use whatever you have on hand.
Herbs: Fresh dill adds a signature flavor, but you can substitute it with any soft herbs like parsley, chives, chervil, or tarragon for a twist.
Pickles: Dill pickles bring crunch and acidity, but feel free to mix it up with white vinegar-pickled red onions, sauerkraut, or giardiniera. For more sweetness, bread-and-butter pickles are a great option, or for a more briny punch, try capers.
Spices: I love the smoky flavor of smoked paprika, but cayenne or chili powder will add a bit of heat. For a more savory spin, celery seed, celery salt, or dried dill are great swaps.
Acid: If you don’t have lemon, lime juice works just as well. Vinegars like white wine, red wine, apple cider, sherry, or even plain white vinegar are excellent options. Adding Dijon mustard can also boost tang and deliver a mustardy kick.
Crunchy veggies: Celery is a classic for its crunch and freshness, but cabbage, carrots, or any other crunchy vegetable you like can be substituted.
How to Store Leftover Egg Salad
Fridge: Store egg salad in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, give it a quick stir before serving.
Freezer: Freezing isn’t recommended—Greek yogurt and eggs can separate and turn watery. For best results, enjoy your leftovers within a few days straight from the fridge.
Serving Ideas for Egg Salad
For snacking: Scoop your egg salad onto crackers or crostini. For a gluten-free option, pair with lettuce wraps, endive boats, corn tortilla chips, or brown rice crackers.
Meal options: Make egg salad sandwiches, wraps, or quesadillas for a heartier meal.
Egg salad sandwich pairings: Pair your egg salad sandwich with a crisp Arabic-style chopped salad or tangy marinated green beans for a complete meal.
Transform leftovers: Use leftover egg salad as a creamy dressing for pasta salad or potato salad to create a whole new dish.
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Egg Salad FAQs
What’s the best mayo substitute for egg salad?
Greek yogurt is my go-to for creaminess and added protein, but other great options include sour cream, mashed avocado, or even hummus for a dairy-free spin. Just choose based on your flavor preference and dietary needs.
What is the best way to chop eggs for egg salad?
The classic method is to hand-chop the eggs with a knife, which keeps the texture nice and chunky. If you prefer a finer consistency, you can grate the eggs, but I think chopping provides the best overall texture.
For a restaurant trick, press the eggs through a crosswire resting rack set over a bowl—this is how pro cooks make big batches of egg salad in restaurants.
For smaller batches like this one, an egg slicer works great. Slice the egg in one direction, then turn it 90 degrees and slice again for a pleasantly uniform yet chunky texture.
What’s the best way to boil eggs for egg salad?
For a foolproof method, follow my step-by-step guide to boil eggs in a kettle.
If you prefer the classic stovetop method, bring a pot of salted water to a boil, carefully lower the eggs with a slotted spoon, and boil for 10 minutes. Immediately transfer the eggs to an ice bath to stop cooking and make peeling easier.
I don’t recommend starting the eggs in the pot with cold water—it’s harder to pinpoint exactly when they’re done and could lead to overcooking.
How to stop egg salad from getting watery?
To keep your egg salad from getting watery, avoid adding too much lemon juice or pickle juice. Start with half the recommended lemon juice, then adjust acidity gradually. If the consistency starts to thin, switch to adding chopped pickles or zest more lemon for brightness without the extra liquid.
How to thicken egg salad?
If your egg salad becomes runny, add more chopped eggs or Greek yogurt to thicken it up. Another option is to hang the egg salad in a fine-mesh strainer in the fridge for a couple of hours or overnight—this keeps all the flavor while draining excess liquid.
How to make egg salad sweeter?
For a touch of sweetness, mix in a spoonful of sweet pickle relish, swap dill pickles for bread-and-butter pickles, or simply add a pinch of sugar.
What to eat on the side of egg salad?
If you’re serving an egg salad sandwich or wrap, pair it with a fresh, crunchy chopped salad, lemony make-ahead green beans, or the classic potato chips and a dill pickle. If you’re enjoying it as a snack, serve it with crackers, fresh veggies, tortilla chips, pita crisps, lettuce wraps, or cabbage and endive boats.
That’s it—enjoy your healthy egg salad!
Whether you’re meal-prepping for the week or throwing together a quick lunch, this creamy, tangy egg salad delivers every time. It’s packed with protein, full of flavor, and way lighter than the classic version.
Once you taste it, you’ll wish you’d made a double batch—so take my advice and double this egg salad recipe. This one’s sure to become a regular in your lineup!
Pin This Easy Egg Salad Recipe for Later!
Dill Pickle Egg Salad Recipe Without Mayo
Greek yogurt subs in for traditional mayonnaise in this quick and healthy egg salad recipe. Great for picnics, lunches, or a quick snack!
Makes: 2 cups (4 servings)
Prep: 15 min Cook: 10 min
Dietary Notes: Gluten-free, Vegetarian, Low-carb, High-protein
Egg Salad Ingredients
6 large eggs, hard-boiled and peeled
1 stalk celery, diced
2 medium-sized dill pickles, diced
1 small shallot, finely chopped
4 sprigs fresh dill, finely chopped
1 lemon, zested and juiced (use half the juice to start)
1 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
2 heaping tablespoons Greek yogurt
salt & pepper, to taste
How to Make Egg Salad Without Mayo
Boil the eggs. Use the stovetop or an electric kettle to hard-boil eggs. For stovetop, bring salted water to a boil, lower the eggs gently with a slotted spoon, and boil for 10 minutes. Chill the eggs in an ice bath for 15 minutes, then peel.
Prep ingredients. While the eggs cool, chop the celery, dill pickles, shallot, and fresh dill. Combine in a bowl with lemon zest, half the lemon juice, olive oil, smoked paprika, Greek yogurt, salt, and pepper. Once the eggs are cool, peel, then chop or grate them and add to the bowl.
Mix and season. Stir everything together until creamy and well combined. Taste and adjust with salt and pepper. For extra tang, add a splash of lemon or pickle juice—just not more than 1 tablespoon to keep the egg salad from getting runny.
Chill and rest. Cover and refrigerate the egg salad for at least 2 hours or overnight. This helps the flavors meld and the texture thicken. Store leftovers in an airtight container for up to 3 days, and stir before serving.
Top Tips for the Best No Mayo Egg Salad
Don’t overcook the eggs: Adjust the cooking time based on size—7 minutes for medium, 10 for large, and up to 12 for extra-large eggs. Overcooked eggs lead to chalky yolks, so set a timer to get perfect results.
Creative leftover ideas: Transform leftover egg salad into a creamy dressing for pasta or potato salad—it’s an easy way to create a whole new dish.
Keep it chunky: Hand-chop the eggs, celery, and pickles to keep the texture satisfying and add extra crunch.
For more, check out my tips, substitutions, how to store, serving ideas, and FAQs!
Did you try this simple egg salad recipe?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creation!
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