When I’m craving egg salad and have a few hard-boiled eggs, this is how I make a lighter version of egg salad that hits the spot without the sometimes “gut bomb” feeling that comes with traditional egg salad.

For one serving, mix 1 teaspoon each of Vegenaise (or mayo), plain Greek yogurt and lemon juice with salt, pepper, 1 teaspoon each of fresh dill and minced red onion, and 1 tablespoon of minced celery. Push 3 peeled hard-boiled eggs through a wire rack (or chop them) right into the bowl and stir. With the eggs already cooked, it takes about 10 minutes.

This is perfect for anyone looking for a nutritious and delicious option because it’s simple yet packed with flavor.

I almost always use the wire rack now for making egg salad (watch the video on this page!). It makes the entire process so much easier, and you can just put the wire rack in the dishwasher for easy cleanup.

If you want to make a bigger batch of egg salad, check out my classic egg salad recipe with tips here.

How to Make Single-Serve Egg Salad

• 1 teaspoon Vegenaise or mayo
• 1 teaspoon Greek yogurt
• 1 teaspoon lemon juice (or water or pickle juice)
• Salt and pepper to taste
• 1 teaspoon fresh dill (or any herb)
• 1 teaspoon minced red onion (or any onion)
• 1 tablespoon minced celery
• 3 hard-boiled eggs, peeled (this also works with 2 hard-boiled eggs; I like 3 for the extra protein)

1. Make the hard-boiled eggs if needed. Bring water to a boil, then reduce to a bare simmer. Lower in the eggs. Keep the heat on very low (don’t let it boil or the eggs might crack). Set a timer for 13 minutes. After 13 minutes, shock them in an ice bath for 10 minutes to cool them (this also ensures the shells come off easily as the cold shock separates the shell membrane from the egg). See full tutorial here if needed.
2. Prepare the Dressing: Mix 1 teaspoon of Vegenaise (or mayo), 1 teaspoon of Greek yogurt, and 1 teaspoon of lemon juice (or water or pickle juice) in a small bowl. Season with salt and pepper, then add 1 teaspoon of fresh dill (or any herb), 1 teaspoon of minced red onion (or any onion), and 1 tablespoon of minced celery. Stir well.
3. Prepare the Eggs: Peel 3 hard-boiled eggs and either push them through a wire rack into a bowl or chop them finely.
4. Combine and Serve: Add the eggs to the bowl with the dressing and gently mix until evenly coated. Adjust seasoning if needed.

Serve on whole-grain toast, in a sandwich, or on a bed of greens.

Single-Serve Egg Salad FAQs

How many eggs do I need for one serving?

I use 3 eggs for the extra protein, but 2 eggs works too. Keep the dressing the same and it will just be a little creamier.

Can I make it without mayo?

Easily. Skip the Vegenaise and use 2 teaspoons of plain Greek yogurt instead. You can also do the reverse and use 2 teaspoons of mayo if you don’t have yogurt.

What’s the wire rack trick?

Set a clean wire cooling rack over your bowl and press the peeled eggs through it with your palm. They come out in neat little cubes in seconds, and the rack goes right in the dishwasher.

How long does egg salad keep?

Up to 3 days, covered, in the refrigerator. It’s best the day you make it, though, and since this recipe is just one serving, it’s easy to mix up fresh.

Need more quick high-protein lunches? Try my Tuna Lettuce Wraps or High-Protein Tuna & Chickpea Salad. In the mood for a wrap? Try my Easy Turkey Avocado Wrap.

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