This egg salad without mayo is my middle son's favorite lunch, full stop and that's a real turnaround, because he used to want nothing to do with egg salad at all. These days his answer is always the same: on toast, and if there's egg salad involved, even better.
It's not a health-swap version of the original; it's a genuinely different, craveable spread that just happens to have no mayo in it.
Testpanel: My middle son used to want nothing to do with egg salad, now it's the one he asks for at lunch, on toast, every time.
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A Mayonnaise-Free Lunchtime Treat!
And have you always wanted to learn how to make a delicious egg salad without mayonnaise? With these simple and quick steps, you can enjoy a delicious egg salad that everyone will love in just a few minutes! So grab this recipe and start making a delicious egg salad today!
And are you looking for other excellent snacks to serve besides a delicious egg salad sandwich for lunch, brunch, or a party snack? Here you will find a page full of the tastiest snacks. Like this chicken curry sandwich, a leek cream cheese dip (a la Dutch Heksenkaas), or tuna salad wrap snacks.
What do you need for Creamy Egg Salad?
To prepare this Egg Salad without Mayo, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Eggs - Hard-boiled and shelled. And this blog describes how to prepare hard-boiled eggs, which always work.
- Sour cream - This is a thick, lightly soured cream. It gives a full flavor.
- Turmeric - Is mild, spicy, and slightly bitter. It can be compared to pepper and mustard, but tastes somewhat softer.
- Shallot - Adds extra flavor to the egg salad. A shallot has a bit more spice compared to a regular onion.
- Plain Greek yogurt - This creamy yogurt is nice and thick and fresh in taste.
- Ginger syrup - adds a sweet flavor to dishes and is delicious in this egg salad. It is a bit softer and more precious compared to fresh ginger.
- Curry powder - is a mixture of various spices. It is spicy, savory, and aromatic.
- Parsley - Gives a fresh taste to the salad.
How to prepare this No Mayo Egg Salad recipe
You can find a printable recipe with a detailed description at the bottom of this blog.
- Boil the eggs in water until hard-boiled. Immediately shock them under cold water. This way, you can easily peel them. Peel the eggs.
- Place the hard-boiled eggs in a bowl and mash them with a fork.
- Put the sour cream, turmeric, finely chopped shallot, yogurt, ginger syrup, curry, and parsley in the bowl.
- Stir everything well and season with salt and pepper.
Top Tips
- Add a teaspoon of mustard for extra flavor.
- Use fresh herbs that are much tastier. For example, you can flavor the egg salad with herbs such as dill or chives.
- Adding extra ingredients, such as chopped pickles, paprika, or jalapeño pepper, for a nice egg salad twist.
- Greek yogurt - Can be substituted for other yogurts, but the egg salad may become more watery.
- You can also choose to only use Greek yogurt or sour cream.
Frequently Asked Questions
- Why is my egg salad watery? Usually it's the yogurt. Choose a thick, strained Greek yogurt (not a thin or "drinking" style) and drain any liquid that pools on top before mixing.
- Can I make this ahead? Yes, it actually improves after an hour or two in the fridge, once the curry and ginger have had time to work through the eggs. Keep it covered for up to 2 days; it doesn't freeze well (see the storage notes below).
- What can I use instead of ginger syrup? A teaspoon of honey plus a small pinch of grated fresh ginger gets you close, though the flavor will be sharper and less rounded than the syrup.
This one's currently rated 5 out of 5 from 29 votes on the recipe card. If you've made it, a review helps other home cooks find it too.
Eat well, never too much. The only "too much" that's allowed is being too happy at the table. - My Granny
📖 Recipe
RECIPE CARD
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Ingredients
- 4 eggs, size L
- 2 tablespoons Greek yogurt
- 2 tablespoons sour cream
- 3 tablespoons ginger syrup
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder
- ½ shallot, finely sliced
- 5 twigs Fresh Parsley, chopped finely
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Boil the eggs in a pan of water over medium heat. Let the eggs cook for about 10 minutes.4 eggs
- Shock them under cold water and let them cool to room temperature.
- Peel the eggs and mash them with a fork.
- Add the sour cream, turmeric, shallot, yogurt, ginger syrup, parsley, and curry powder to the eggs. Season with salt and pepper.2 tablespoons Greek yogurt, 2 tablespoons sour cream, 3 tablespoons ginger syrup, ½ teaspoon ground turmeric, ½ teaspoon curry powder, ½ shallot, 5 twigs Fresh Parsley, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Stir together gently.
- Taste the egg salad and add additional salt and pepper if necessary.
- If you want to garnish the egg salad, sprinkle some chopped parsley on top.
- Store the egg salad in the refrigerator until use.
Notes
- Add a teaspoon of mustard for extra flavor.
- Use fresh herbs that are much tastier. You can further flavor the egg salad with herbs such as dill or chives.
- Adding extra ingredients, such as chopped pickles, paprika, or jalapeño pepper, can make the egg salad even more delicious.
- Greek yogurt - Can be substituted for other yogurts, but the egg salad may become more watery
- You can also choose only use Greek yogurt or sour cream.
- Refrigerator: This egg salad can be stored for up to 2 days, covered, in the refrigerator. You can prepare it in advance or you can store leftovers.
- Freezer: You can't freeze egg salad, because the structure will change (and that's not very delicious).
Nutrition
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