LifestyleFood & DrinkRecipesEgg salad is a classic lunchtime favourite, but it can often be too greasy with the addition of mayonnaise. Here is a better alternative.09:17, 05 Jul 2026Salads and sandwiches are classic lunchtime staples, and while there are numerous ingredients and fillings on offer, eggs have long remained a popular choice to include in them. Egg salad traditionally calls for mayonnaise to provide a creamy consistency and boost the flavour; however, this can often make it overly greasy.‌Instead, recipe creator Claire from Eat With Clarity has discovered a superior ingredient to combine with eggs – Greek yoghurt. Following some experimentation, she opted to try Greek yoghurt, and this healthier egg salad was created.‌She said, "I was kind of sceptical at first, but honestly, it's so good, and with the other ingredients in here, you can't tell the difference between this version and the classic."‌Any variety of Greek yoghurt will suffice, provided it is plain and unsweetened. Either dairy-free or regular will be fine; simply ensure it contains no added sugar or flavourings.‌Greek yoghurt isn't just an excellent source of protein, but it's also typically lower in fat and calories than mayonnaise, making it a healthier option that still provides on flavour.IngredientsSix large eggs50g of plain Greek yoghurt25g of diced spring onionOne to two teaspoons of Dijon mustardHalf a teaspoon of saltQuarter teaspoon of black pepperOne to two stalks of celery, diced (optional)Method‌Begin by placing your eggs in a large pot of water and bringing it to the boil. Should you ever struggle with removing the shell, Claire recommends adding roughly one teaspoon of bicarbonate of soda to help them peel more effortlessly.Once boiling, take off the heat and leave to rest for around 10 to 12 minutes. Drain and rinse with cold water so they're comfortable to handle.Carefully remove the shell and discard. Set the eggs to one side to cool for approximately 10 minutes.‌Once cooled, chop each egg into chunks. You can make them as large or small as you prefer; Claire enjoys doing a combination of both.Some people choose to remove the yolks and mash them to create a creamier salad before dicing up the whites.‌Claire prefers to chop everything together by cutting the egg in half lengthways, then in half again lengthways, before cutting each quarter into two to four further chunks. There's no right or wrong approach. Once everything is combined, the yolks become thoroughly mashed anyway.Transfer to a bowl with all the remaining ingredients and stir together until thoroughly combined. This is the stage where you can incorporate your diced celery if you're using it.Taste and adjust the seasoning as desired. Feel free to introduce more salt, pepper, or even some dill or red pepper flakes.Article continues belowThis nutritious egg salad will keep in the fridge for up to five days. Give it a thorough stir before serving to restore its lovely creamy consistency.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌RecipesFoodHome Cooking Made Easy