This post may contain affiliate links. Please read our disclosure policy.

I had a brilliant idea for a recipe series titled, “What I really eat for lunch”—and then I realized how epically boring it would be. While I put effort into planning and prepping dinner, lunch is usually an afterthought; I buy and make the same things on repeat, because they are convenient and because I haven’t devoted time or energy to come up with anything else. Today’s Healthy Egg Salad recipe is an exciting exception, and it is inspiring me to be more creative with my mid-day meals.

This easy Healthy Egg Salad recipe is a creamy, cool delight that's great for sandwiches for an easy lunch or dinner. So creamy and delicious. Made without mayo!

The fact that I’m referring to healthy egg salad as “exciting” could be viewed as a testament to just how mundane my lunches have become, but I disagree.

With its bright ingredients and layers of texture, I’m happy to report that, while simple, this lovely egg salad recipe is anything but ho-hum.

Healthy Egg Salad without mayo — A creamy and delicious egg salad recipe with fresh dill, chives, and Greek yogurt. Easy lunch recipe! @wellplated

I also happen to see an influx of leftover hardboiled eggs in your future (thank you Easter weekend!), so I hope the timing of this healthy egg salad is doubly beneficial.

We all need easy, healthy lunches (like Niçoise Salad), and after this Sunday, many of us will need tasty ways to repurpose an excess of hardboiled eggs too (Avocado Egg Salad being another delicious option!).

You can quickly make hard boiled eggs using Air Fryer Hard Boiled Eggs.

How to make healthy egg salad without mayo

About This Healthy Egg Salad

I make a few different versions of healthy egg salad, but they all begin with the same base: four whole eggs, plus two egg whites. Using fewer yolks makes the egg salad lighter, and I also find that, if I use all six yolks, it makes the egg salad taste too (forgive me but I can’t find a better word to describe it) eggy.

If you prefer a little more richness (or enjoy the full-on egg factor), feel free to toss in the last two yolks as well.

I also make my egg salad without mayo, replacing it with Greek yogurt.

Greek yogurt is creamy, low in calories, and high in protein, making this healthy egg salad both ultra filling and diet friendly.

This easy Healthy Egg Salad is made without mayo and is cool, creamy, and delicious! Made with fresh dill, crunchy celery and Greek yogurt. Great for sandwiches for an easy lunch or dinner. @wellplated

From here, it’s all about jazzing up the egg salad base, a choose-your-own-flavor adventure. These Curried Deviled Eggs are good inspiration, but I was feeling extra springy the day I made this dish.

I opted for dill for its light, optimistic freshness, diced celery for texture and crunch, and a generous dollop of Dijon mustard for zip.

Served with sliced tomatoes and arugula on toast, this healthy egg salad is a quick lunch that, while easy to make, provides a moment of reprieve and enjoyment in the midst of a busy workday.

You can even use my Instant Pot Boiled Eggs recipe to easily make the eggs.

How Long Will Egg Salad Last?

  • To Store. Once made, healthy egg salad will keep in the refrigerator for two to three days. I find a single batch lasts me about three lunches when served on toast, and you can feel free to multiply it to make as much as you like.
Healthy Egg Salad - Mayo-free, chunky and delicious egg salad with fresh dill, crunchy celery, and Greek yogurt. Get the recipe from @wellplated

More Easy Lunch Recipes

Happy Easter! Wishing you a joyful weekend and plenty of eggs—both the chocolate kind and the hard-boiled, egg-salad-making kind.

Healthy Egg Salad

4.52 from 33 votes
A healthy egg salad without mayo. With fresh dill, crunchy celery, and Greek yogurt, it’s creamy, cool, and packed with flavor!

Prep: 15 minutes
Total: 15 minutes

Servings: 3 servings


For the Healthy Egg Salad:

  • 6 hard cooked eggs 2 of the whites-only; 4 whole eggs
  • 3/4 cup diced celery about 3 medium stalks
  • 1/4 cup plain non-fat Greek yogurt
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh dill

For Serving:

  • Whole grain bread toasted (for 4 open faced sandwiches)
  • Arugula tomato, additional chopped fresh dill


  • Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my 
    Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
  • Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.


Leftover healthy egg salad will keep in the refrigerator for about 2-3 days. Stir leftovers before serving.


Serving: 1(of 3) without breadCalories: 125kcalCarbohydrates: 2gProtein: 11gFat: 7gSaturated Fat: 2gCholesterol: 249mgFiber: 1gSugar: 1g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I found this a bit bland, so I added about half a cup of green onion, and a few tablespoons of finely chopped parsley.  And I used all of the egg yolks, as they are high in Omega-3.  The arugula is great with it too. 3 stars

    1. The green onion and parsley sound like delicious additions! Thank you so much for taking the time to leave your feedback, Scott!

  2. Have been wanting egg salad and wondered about making it with Greek yogurt. Found your recipe and am boiling the eggs now. I am not a Dijon mustard fan, so I will substitute yellow mustard. I may chop up some dill pickles and throw them in. For people following the new Freestyle Weight Watchers plan, the egg salad is 0 points! Superb!

  3. Love finding simple recipes (because I am a terrible cook) that I can feel really good about. Egg salad is something I always avoided because of the mayo factor, but this recipe has brought it back to my lunch box.

    Thank you :)5 stars

    1. HOORAY Julia, I’m so glad this recipe is a hit for you. Thanks so much for giving it a try and taking the time to leave this wonderful review!

    2. Such a great way to use up all our leftover eggs from Easter. I was unsure about using yogurt at first, but it not only made it healthier, but lighter and was SO yum! Not being a huge fan of mustard, I didn’t have Dijon so used a dab of spicy brown and it went well. The second time I made it, I added some crispy bacon for my own version of a “BLT”. I will def
      be making this over and over throughout the year.5 stars

  4. I was SO thrilled to find this recipe. I have high cholesterol, so egg salad is normally a double whammy for me! This was a wonderful healthy alternative. I didn’t have celery, so I added some onions and a scoop of relish. I don’t know if I would recommend the relish because the yogurt has enough tang already, but it was still delicious!!! Thank you for a heart healthy egg salad!5 stars

    1. Tanya, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to leave this review!

  5. Good stuff, just the right recipe for the hot, humid weather we’re currently experiencing in Hamburg. With German multigrain bread for the toast :)5 stars

  6. This was my first time ever making egg salad, I don’t know, just had a hankering for it, but I wanted to make a healthier recipe. This taste amazing! My only deviation was adding some finely chopped baby kosher dill pickles and just a dollop of horseradish mustard for some kick and it turned out amazing. I will definitely be making this recipe again!5 stars

  7. Thanks, just what I was looking for. I did make one addition however, as I found it wasn’t tangy enough, so I added half of a finely chopped pickle and omitted the salt and it was excellent!4 stars

  8. Many of your wonderful salads are made with Greek Yogurt. I am kosher so it is not an option for me if I want to make the curry chicken salad or turkey salad. What do you recommend I replace it with? Mayonnaise is so fattening. If that is the best, option, can it be watered down without losing the taste of the salad?

  9. Too Much dill for me – I added sliced red grapes to try and cut the dill – I will make again but with a teaspoon of dill not a tablespoon – I really like that it’s so healthy – Thanks for the recipe3 stars

    1. Hi Rachel! Unfortunately, I don’t know the exact amount per serving, but I think you could try and eyeball it into 3 fairly equal portions. I hope this helps!

  10. Wonderful recipe. First time I’ve ever made egg salad w/yogurt and my husband and I loved it. I did not have dill so I substituted chopped cilantro which gave it a nice bite, along with a few chopped scallions.

  11. This recipe is fantastic. I ran out of cold cuts and had extra eggs in the fridge so I gave it a try. I did not have all ingredients but made the following substitutions:

    – Fresh basil instead of dill
    – 1/2 the fat mayo instead of Greek yogurt and Dijon mustard
    – Even though I did not see Cherry tomatoes in your ingredients, I did see these in your picture so I added these (dozen of these sliced in halves).
    – I let it sit in the fridge over night to infuse the flavors

    Excellent. Will be doing more often.

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Romy. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

Load More Comments