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No Mayo Egg Salad

Prep Time20 mins
Standing Time25 mins
Keyword: Dairy Free, Eggs, Gluten Free
Servings: 4
Author: Laura Marzen, RD


  • 8 large eggs
  • ¼ cup unsweetened plain coconut milk yogurt
  • 1 tablespoon Dijon mustard
  • ½ teaspoon coarse salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons finely chopped celery (optional)
  • ¼ teaspoon dried dill (optional)


  • Place eggs in a large saucepan. Add enough water to cover eggs by about 1 inch. Bring water to boiling. Cover pan; remove from the heat. Let stand for 15 minutes.
  • Drain off water. Gently shake saucepan so that eggshells crack in several spots. Add enough cold water to the pan to cover the eggs; add about 3 cups of ice to the pan. Let eggs stand about 10 minutes or until cooled to room temperature.
  • Peel the eggs; rinse eggs with cold water. Place eggs in a medium bowl. Use a potato masher to coarsely mash the eggs. Add yogurt, mustard, salt, and pepper to eggs. Mash and mix until well combined and to desired consistency. If desired, stir in celery and dill.
  • Cover; chill in the refrigerator for at least 1 hour before serving. Store any leftover egg salad in a covered bowl up to 3 days.


Herb Garlic Egg Salad: Prepare as directed above except do not use the celery or dill. Stir in 1 clove garlic, minced; 2 teaspoons chopped fresh chives or green onion tops, and 4 teaspoons chopped fresh basil or 2 teaspoons chopped fresh oregano or thyme at the end of step 3.
Yield: 4 servings (about 2 1/3 cups total)