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, and after this Sunday, many of us will need tasty ways to repurpose an excess of hardboiled eggs too.

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.

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.

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!

Healthy Egg Salad

4.37 from 11 votes
A healthy egg salad without mayo. With fresh dill, crunchy celery, and Greek yogurt, it's creamy, cool, and packed with flavor!

Total: 15 mins

Servings: 3 servings


For the healthy egg salad:

  • 4 hard cooked eggs plus 2 hard cooked egg whites (save the extra yolks for another use or discard)
  • 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: 249mgSodium: 372mgFiber: 1gSugar: 1g

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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 wellplated.com 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!

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