Mediterranean Healthy Egg Salad Recipe (No Mayo!)

5 from 11 votes
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Enjoy this delicious and healthy egg salad with a Mediterranean twist that can be prepared in just 20 minutes. This mayo-free version is bursting with vibrant flavors from herbs, olives, and zesty feta.

Overhead shot of Mediterranean healthy egg salad recipe.


 

I’ve always been a fan of mayo-free salads, and you’ve probably seen me whip up quite a few. From my Mediterranean potato salad and creamy cucumber salad to healthy tuna salad, I love infusing my dishes with robust flavors while keeping them on the lighter side. This egg salad without mayo is one of our favorite recipes—it comes together in minutes and tastes absolutely phenomenal!

Why This Recipe Works

  • Light and satisfying: Traditional mayo-based salads can feel heavy and overly rich. This healthy egg salad, made with olive oil and lemon juice, offers a lighter alternative that leaves you feeling satisfied without the heaviness.
  • Bursting with flavors: Prepare your taste buds for the delightful combination of olives, red onion, and dill! Inspired by Mediterranean cuisine, these flavors transform this egg salad into a crowd-pleaser.
  • Quick and easy: It’s as simple as chop and mix! You can even boil the eggs a couple of days in advance and prepare the salad when you’re ready.

Tips To Make The Best Egg Salad

  • The Eggs: Making hard boiled eggs is one of those basic skills that we all need to acquire. You can either boil them in water or make my instant pot hard boiled eggs.
  • Taste test: Seasoning is key when it comes to salads. Before serving, taste the egg salad and adjust the seasoning as needed.
  • Let it sit: For the flavors to meld together, refrigerate the egg salad for 30 minutes. This step is optional but enhances the salad’s taste.

Healthy Egg Salad Ingredients

To make this recipe you need eggs, herbs, spices, feta, red onion and olives.
  • Eggs: Since eggs are the base of this salad, it’s important to use the best eggs you can get your hands on.
  • Herbs: For this salad I use fresh dill and parsley.
  • Olives: A combination of green and kalamata olives work best in this recipe.
  • Red onion: It adds a lot of flavor and goes so well with the herbs.
  • Feta: It’s best to get a block of feta in brine and crumble it yourself. It goes very well with the eggs and herbs.
  • Spices: You only need Aleppo pepper (or any other red pepper flakes) and dried mint.
  • Olive oil: It brings all the ingredients together and adds another layer of flavor. Exra virgin olive oil is best.
  • Lemon juice: For some bright and zesty flavor.

How To Make Healthy Egg Salad

Chop the eggs, mix with the herbs, vegetables and spices. Chill in the fridge for 30 minutes.
  • Peel the hard boiled eggs and roughly chop them. Transfer them to a bowl.
  • Add in the fresh herbs, olives, red onion, Aleppo pepper, dried mint, salt and feta.
  • Drizzle with olive oil and lemon juice. Toss the salad gently to combine everything.
  • Cover and let the egg salad sit in the fridge for 30 minutes to one hour before serving.

Variations

Here are a few ways to jazz up this healthy egg salad recipe:

  • Vegetables: Add chopped celery or colorful bell peppers ful extra crunch.
  • Pickles: If you like pickles, add a few chopped dill pickles or pepperoncini to the egg salad for some kick.
  • Mustard: A dollop of mustard gives extra flavor to this egg salad and can elevate the flavor even more.

Serving Suggestions

Serve this delicious egg salad on its own, in lettuce cups or with some toasted crusty bread. You can also turn it into a delicious sandwich or wrap using pita or lavash and some herbs and pickled turnips.

Close up shot of egg salad without mayonnaise.

Leftovers

Store any leftover egg salad in an airtight container and refrigerate for up to 4 days. When serving, drizzle it with a little olive oil and add fresh herbs for a burst of freshness.

Frequently Asked Questions

Can I freeze egg salad?

I don’t recommend freezing egg salad as the texture will change, and the eggs may become grainy.

Can I chop the eggs finely for egg salad?

Absolutely! The size of the egg chunks is a personal preference. I enjoy larger chunks, but smaller ones work just fine too.

I’d like my egg salad to be creamy, what can I use instead of mayonnaise?

If you’re aiming for a creamy texture without using mayonnaise, you can add a couple of tablespoons of Greek yogurt along with a teaspoon of mustard to achieve a similar consistency.

Check Out These Mayo Free Salad Recipes

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Mediterranean healthy egg salad.
5 from 11 votes

Mediterranean Healthy Egg Salad Recipe (No Mayo!)

Enjoy this healthy egg salad with a Mediterranean twist that's ready in 20 minutes. This no mayo version gets its bright flavors from herbs, olives and zesty feta.
Prep: 20 minutes
Total: 20 minutes
Servings: 4
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Ingredients 

  • 8 hard boiled eggs
  • 1/2 cup fresh dill , chopped
  • 1/2 cup fresh parsley , chopped
  • 1 cup olives , green and kalamata, chopped
  • 1/2 red onion , chopped
  • 1 tbsp dried mint
  • 1 tsp Aleppo pepper
  • 1/2 cup feta , crumbled
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1/2 tsp kosher salt

Instructions 

  • Peel the eggs and roughly chop them, add them to a large bowl.
  • Add in the dill, parsley and chopped olives followed by red onion, dried mint, Aleppo pepper and crumbled feta.
  • Drizzle with olive oil, then add the lemon juice and salt. Gently give it a toss for all the ingredients to combine.
  • Cover and let the egg salad chill in the fridge for 30 minutes to an hour before serving.
  • Serve on its own, with lettuce cups, crusty bread, lavash or pita.

Video

Notes

  • If Aleppo pepper is not available, use any other red pepper flakes depending on your preference. 
  • You can add other ingredients such as pickles, celery or bell peppers for more flavor. 
  • Store the leftovers in an airtight container for up to 4 days. 

Nutrition

Calories: 329kcal | Carbohydrates: 6g | Protein: 16g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 390mg | Sodium: 1173mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2008IU | Vitamin C: 16mg | Calcium: 194mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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Recipe Rating




10 Comments

  1. 5 stars
    The combination of fresh herbs, tangy lemon, and creamy avocado created a refreshing and flavorful dish that felt both indulgent and wholesome. It’s now my go-to for a quick, nutritious meal that doesn’t compromise on taste!

  2. 5 stars
    I really dislike the taste of mayo, so I’m super pleased to have found this recipe! It’s so fresh and tasty with dill, mint and lemon juice. Yum!

  3. 5 stars
    This was the perfect side dish for our neighborhood picnic today!! It was light, filling and super flavorful. Everyone loved it!

  4. 5 stars
    I never thought that egg salad without mayo would be so delicious! I will definitely be making this again.

  5. 5 stars
    I made this egg salad for lunch yesterday and OMG was it delicious! The Mediterranean flavors were out of this world, and I loved that it was a healthier option.