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Healthy Egg Salad (Mayo-Free)

Jayni Hershberger
Need an easy, healthy lunch in a pinch? Look no further. This egg salad is flavorful, crunchy, and so refreshing!
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Prep Time 10 minutes
Total Time 10 minutes
Course lunch, Main Course, Salad
Cuisine American
Servings 2 people
Calories 120 kcal

Ingredients
  

  • 6 hard-boiled eggs, roughly chopped
  • 2 tbsp white onion, diced
  • 2 heaping tbsp dill pickle, diced
  • 2 tbsp dijon mustard
  • 2 tbsp plain Greek yogurt
  • ¾ tsp smoked paprika
  • 1 tsp fresh lemon juice
  • kosher salt and black pepper, to taste

Instructions
 

  • Roughly chop the hard-boiled eggs and dice the pickles and white onion. Set aside.
  • Add all remaining ingredients to a bowl and mix until well combined.
  • Add in the chopped ingredients, mix, season with salt and pepper to taste, and enjoy!

Notes

  • Serve it on its own, or on a sandwich with crunchy lettuce and ripe tomato!
  • Egg salad will keep well in the refrigerator in a sealed container for about 2-3 days.
Keyword easy, egg, egg salad, healthy, lunch, salad