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Healthy No-Mayo Egg Salad Cups: Easy 15-Min Lunch

Healthy No-Mayo Egg Salad Cups - featured image
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Creamy, protein-packed egg salad cups made without mayo, using Greek yogurt for a healthier twist. Perfect for lunchboxes, meal prep, or a quick 15-minute meal.

Ingredients

Scale
  • 8 large eggs, hard-boiled and peeled
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 cup finely chopped celery (about 2 stalks)
  • 2 tablespoons chopped fresh chives or green onions
  • 1 tablespoon fresh dill, chopped (optional)
  • 1/4 cup diced red bell pepper
  • 1 tablespoon pickle relish (optional)
  • Butter lettuce leaves or small romaine hearts (for lining cups)
  • Whole grain crackers, cucumber slices, or bell pepper strips (for serving)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a boil over high heat, then turn off heat, cover, and let sit for 10 minutes. Transfer to an ice bath and cool for at least 5 minutes.
  2. Peel and separate the eggs: Gently crack and peel eggs under cold running water. Pat dry. Separate yolks from whites; place yolks in a mixing bowl and set whites aside on a cutting board.
  3. Make the creamy base: Add Greek yogurt, Dijon mustard, apple cider vinegar, salt, pepper, and garlic powder to the bowl with yolks. Mash with a potato masher or fork until smooth and creamy. Taste and adjust seasoning.
  4. Chop the egg whites: Chop whites into small, pea-sized pieces. Add to the bowl with the creamy base.
  5. Add mix-ins: Fold in celery, chives, dill, and red bell pepper (and pickle relish if using). Stir gently until evenly distributed.
  6. Assemble the cups: Line small cups or a muffin tin with lettuce leaves. Spoon about 1/3 cup of egg salad mixture into each cup. Press down gently with the back of a spoon. Garnish with extra chives or paprika if desired.
  7. Chill and serve: Cover and refrigerate for at least 30 minutes to meld flavors. Serve cold with crackers, cucumber slices, or bell pepper strips.

Notes

For easier peeling, use eggs that are about a week old. If using very fresh eggs, add 1 teaspoon of baking soda to the boiling water. The egg salad keeps in the fridge for up to 4 days. Do not freeze. For dairy-free, use thick plain unsweetened plant-based yogurt. For best texture, do not overmix after adding egg whites.

Nutrition

Keywords: egg salad, no mayo, healthy lunch, meal prep, lunchbox, high protein, gluten free, low carb

Find it online: https://zoeplate.com/healthy-no-mayo-egg-salad-cups-easy-15-min-lunch/