This Cheese and Egg Salad Without Mayo is a light, protein-packed dish that’s creamy, flavorful, and perfect for a quick meal or snack. By skipping the mayo, we use Greek yogurt or sour cream to keep it rich and tangy while adding a healthier twist. It’s great as a spread, in sandwiches, or served with fresh veggies.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 6 large eggs
- 150 g (1 ½ cups) shredded cheese (cheddar, gouda, or your favorite)
- 3 tbsp Greek yogurt or sour cream
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 1-2 tbsp chopped chives or green onions
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 9-10 minutes. Drain and cool the eggs under cold water, then peel and chop them into small pieces.
In a mixing bowl, combine the chopped eggs, shredded cheese, and finely diced onion. Add the Greek yogurt, Dijon mustard, olive oil, lemon juice, and chopped chives.
Season with salt and black pepper to taste. Mix everything gently until creamy and well combined. Adjust the seasoning if needed.
Serve the salad chilled or at room temperature with fresh bread, crackers, or as a filling in sandwiches or wraps.
Serving Suggestions
- Spread it on toasted bread or bagels for a quick breakfast.
- Serve as a dip with crunchy veggies like cucumber, carrots, or bell peppers.
- Use it as a protein-rich filling in wraps or pita pockets.
Tips & Variations
- Add Some Crunch: Toss in diced pickles, celery, or bell peppers.
- Extra Flavor: Sprinkle with smoked paprika, chili flakes, or fresh dill for added depth.
- Vegan Option: Use plant-based cheese and swap eggs for firm tofu crumbles.
This Cheese and Egg Salad Without Mayo is creamy, tangy, and packed with flavor—perfect for a healthy snack or light meal!
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Cheese and Egg Salad Without Mayo – Creamy & Flavorful
- Total Time: 20 minutes
Description
This Cheese and Egg Salad Without Mayo is a light, protein-packed dish that’s creamy, flavorful, and perfect for a quick meal or snack. By skipping the mayo, we use Greek yogurt or sour cream to keep it rich and tangy while adding a healthier twist. It’s great as a spread, in sandwiches, or served with fresh veggies.
Ingredients
- 6 large eggs
- 150 g (1 ½ cups) shredded cheese (cheddar, gouda, or your favorite)
- 3 tbsp Greek yogurt or sour cream
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 1–2 tbsp chopped chives or green onions
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 9-10 minutes. Drain and cool the eggs under cold water, then peel and chop them into small pieces.
In a mixing bowl, combine the chopped eggs, shredded cheese, and finely diced onion. Add the Greek yogurt, Dijon mustard, olive oil, lemon juice, and chopped chives.
Season with salt and black pepper to taste. Mix everything gently until creamy and well combined. Adjust the seasoning if needed.
Serve the salad chilled or at room temperature with fresh bread, crackers, or as a filling in sandwiches or wraps.
Notes
- Add Some Crunch: Toss in diced pickles, celery, or bell peppers.
- Extra Flavor: Sprinkle with smoked paprika, chili flakes, or fresh dill for added depth.
- Vegan Option: Use plant-based cheese and swap eggs for firm tofu crumbles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes