Tri-Color Mayo-Free Egg Salad
This mayo-free egg salad swaps mayonnaise for creamy Greek yogurt and two kinds of mustard, then folds in spinach, red bell pepper, and fresh ginger for color and flavor. It's a lighter, protein-packed take on egg salad — great on bread or over greens.
You Will Need
- Mixing Bowl
Ingredients
- 5 hard-boiled eggs, peeled and cut into bite-size pieces
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 1 cup plain Greek yogurt (or homemade yogurt cheese)
- 1 cup cooked spinach, drained and squeezed dry
- 1 small red bell pepper, diced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon celery salt (optional)
- Hot pepper sauce, for a kick
- Ground black pepper, to taste
- Sea salt, to taste
Step-by-Step Instructions
- Step 1 In a medium mixing bowl, combine the yogurt, both mustards, basil, parsley, ginger, and celery salt, and mix well.
- Step 2 Add the eggs, spinach, and red bell pepper, and gently stir to combine.
- Step 3 Stir in hot pepper sauce, black pepper, and sea salt to taste.
- Step 4 Enjoy with bread or over greens. Store in the refrigerator for up to 3 days.
Printable Recipe Card
