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Creamy No-Mayo Egg Salad Lunch Box Sandwiches

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A creamy, tangy egg salad made without mayonnaise, using Greek yogurt and pickle brine for a light and fluffy texture. Perfect for lunch boxes, potlucks, or a quick, satisfying meal.

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle brine
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 small celery stalk, finely diced (about 1/4 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 slices of bread (sourdough, whole wheat, or brioche)
  • Optional: lettuce leaves, sliced tomato, bacon, smoked paprika, hot sauce, capers

Instructions

  1. Hard-boil the eggs: Place 8 large eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then turn off the heat, cover, and let sit for exactly 10 minutes. Meanwhile, prepare an ice bath. Transfer eggs to the ice bath and cool for at least 5 minutes.
  2. Peel and chop the eggs: Peel under cold running water. Pat dry. For a mix of textures, separate 3 yolks and mash them into a paste; chop the remaining whole eggs into small pieces. Alternatively, mash all eggs together for a smoother salad.
  3. Prep the mix-ins: Finely dice the celery and chop the dill and chives.
  4. Make the dressing: In a large bowl, whisk together Greek yogurt, Dijon mustard, pickle brine, salt, and pepper until smooth. Taste and adjust seasoning.
  5. Combine everything: Add the mashed yolks, chopped egg whites, celery, dill, and chives to the dressing. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Let it rest: Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.
  7. Assemble the sandwiches: Toast bread if desired. Spread about 1/3 cup of egg salad on one slice, add optional toppings (lettuce, tomato, bacon), and top with the second slice. Wrap tightly for lunch boxes.

Notes

Use older eggs for easier peeling. Full-fat or 2% Greek yogurt is best to avoid wateriness. Let the egg salad rest for at least 15 minutes for best flavor. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Keywords: egg salad, no mayo, lunch box, creamy, Greek yogurt, healthy, easy, potluck

Find it online: https://hungermind.com/creamy-no-mayo-egg-salad-lunch-box-sandwiches/