Healthy Egg Salad Without Mayo

5 from 1 vote

Healthy Egg Salad Without Mayo

This healthy egg salad without mayo is made with boiled eggs, fresh herbs, spring onions, olive oil, paprika, and sun-dried tomatoes. It is light, fresh, and perfect for toast, flatbread, lettuce cups, sandwiches, or meal prep.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Salad, Side Dish

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 106kcal

Author: Ayla Clulee

Ingredients

6 eggs
4 spring onions
¼ cup chopped fresh dill
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
1 tablespoon olive oil
2 tablespoon sun dried tomatoes (finely chopped)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika

US Customary - Metric

Instructions

Boil eggs 9–12 min, then cool in iced water for easy peeling and non‑gray yolks. Add a splash of vinegar and salt to the water to make shells pop off easier.
Chop them to your preferred size, some people like it rustic, others prefer smaller pieces.
Add the chopped spring onions, dill, mint, parsley, and sun-dried tomatoes. The mix of fresh herbs provides bright flavor while the tomato adds tang and a pop of color.
Drizzle in the olive oil, then add salt, pepper, and paprika.
Toss everything together gently so the eggs stay in pieces, each bite coated evenly.
Chill the salad for at least 30 minutes. That makes the flavors meld together nicely, but you can also eat it right away if you're in a hurry.

Notes

For a creamier no-mayo egg salad, stir in 1 to 2 tablespoons Greek yogurt. You can also add ½ mashed avocado for a richer texture, but it is best added just before serving.
Cool the eggs in ice water after boiling to make peeling easier and stop the yolks from turning gray.
Chop the eggs larger for a salad plate, or smaller for sandwiches and wraps.
Use fresh herbs rather than dried herbs for the best flavor.
Drain sun-dried tomatoes well before adding them.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not freeze egg salad, as the texture does not hold up well.

Nutrition