Use Those Easter Eggs for a No-Mayo Egg Salad

Photo Credit: AS Food studio/Shutterstock

We love Easter brunch! In our family, it has always meant a trip to Grandma's house for sticky orange rolls, an Easter egg hunt, and some highly competitive games of gin rummy. It's a chance to eat too many jellybeans, maybe sip a mimosa, and spend a treasured spring day with family. The brightly decorated eggs are a crucial part of the feast and we couldn't do without them — and we need plenty of eggs for egg seekers to find. We stay for dinner, and that evening we always end up bringing home a few baskets of colorful eggs from Grandma's.

The one catch? Long after the gin rummy, mimosas, and orange rolls are just a memory, we still have a bounty of hard-boiled eggs. We all love them, but you can only eat so many before they start seeming a little tired. Eggs for breakfast, eggs for lunch — egg-nough already! And although cooked eggs still in their uncracked shells keep very well, after a little while we start eyeing them with suspicion … after all, “very well” doesn't mean “forever.”

Egg-Nough Already!

Fortunately, hard-boiled eggs are a great jumping-off point for easy, elegant variations. They can be sliced and added to salads like the traditional Salad Nicoise or a Cobb salad. Push them through a sieve to top a dish of steamed asparagus — which is conveniently coming into season at Easter time. And whether you celebrate Easter or just enjoy a good egg, hard-boiled eggs make a wonderful base for a number of easy recipes — many with no cooking required!

Although I'm very fond of traditional mayonnaise-rich egg salad, I can't fool myself that it's good for me — which is a shame, because the eggs themselves are rich in protein and nutrients, and contain a modest amount of fat. It's the mayo that makes the difference! If you feel the same, try a healthier version of a lunchtime classic, our No-Mayo Egg Salad recipe, which substitutes Greek yogurt for mayonnaise. Use as a sandwich spread or put a dollop on top of an iceberg wedge. Add a dish or strawberries on the side and you have the perfect springtime lunch treat.

Ingredients (Makes 4 Servings)

  • 8 hard-boiled eggs

  • 1/2 cup Greek yogurt

  • 1 tbsp. yellow mustard

  • Salt and pepper

  • Chives, finely chopped


  1. Finely chop the boiled eggs and place in a large bowl. Add Greek yogurt and mustard and mix well.

  2. Season with salt and pepper to taste.

  3. Serve on sandwich bread or lettuce leaves, garnished with finely chopped chives.

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