6 EGG SALADS WITHOUT LETTUCE

Fresh, creamy, colorful, and packed with flavor! These six egg salad recipes are perfect for quick lunches, easy dinners, meal prep, or a satisfying side dish. From classic creamy egg salad to Mediterranean-style and broccoli cheddar salad, there is something for everyone.

1. Classic Creamy Egg Salad 🥚

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 3

Ingredients

• 6 large eggs
• 60 g mayonnaise or plain Greek yogurt
• 1 teaspoon Dijon or yellow mustard
• 1 tablespoon chopped fresh parsley or chives
• 1/4 teaspoon paprika
• Salt and black pepper to taste
• Crackers or toasted bread for serving

Step-by-Step Instructions

1. Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10–12 minutes.
2. Cool and peel: Transfer the eggs to a bowl of ice water for 5 minutes. Peel and pat dry.
3. Chop the eggs: Cut the eggs into small cubes and place them in a mixing bowl.
4. Make the dressing: Add the mayonnaise or Greek yogurt, mustard, parsley, paprika, salt, and black pepper.
5. Mix gently: Stir until the eggs are evenly coated while keeping some chunks for texture.
6. Chill: Refrigerate for 15–20 minutes to allow the flavors to blend.
7. Serve: Garnish with extra parsley and paprika. Enjoy with crackers, toast, or sliced cucumber.

2. Avocado Egg Salad 🥑🥚

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 3

Ingredients

• 4 large eggs
• 1 ripe avocado
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh lime or lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley or cilantro
• Salt and black pepper to taste

Step-by-Step Instructions

1. Cook the eggs: Boil the eggs for 10–12 minutes, then cool them in ice water, peel, and chop.
2. Prepare the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a large bowl.
3. Make the dressing: Mash half of the avocado with the lime juice, olive oil, salt, and black pepper.
4. Add the vegetables: Fold in the chopped eggs, remaining avocado, cherry tomatoes, cucumber, and red onion.
5. Mix carefully: Gently toss everything together so the avocado coats the ingredients without becoming completely mashed.
6. Add herbs: Sprinkle with fresh parsley or cilantro.
7. Serve immediately: Enjoy this creamy, refreshing salad on its own, in a sandwich, or with toasted bread.

3. Creamy Potato and Egg Salad 🥔🥚

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

• 4 medium potatoes, peeled and diced
• 4 large eggs
• 1/2 cup mayonnaise or Greek yogurt
• 1/2 cup cooked peas
• 1 small carrot, diced and cooked
• 2 tablespoons chopped pickles
• 1 tablespoon chopped parsley
• 1 teaspoon mustard
• Salt and black pepper to taste
• 1/4 teaspoon paprika

Step-by-Step Instructions

1. Boil the potatoes: Place the diced potatoes in salted water and simmer for 12–15 minutes until fork-tender but not falling apart.
2. Cook the eggs: Boil the eggs for 10–12 minutes, cool them, peel, and chop.
3. Prepare the vegetables: Drain the potatoes and allow them to cool. Cook the peas and diced carrot until tender, then drain.
4. Make the dressing: In a large bowl, combine the mayonnaise or yogurt, mustard, parsley, salt, and black pepper.
5. Combine the ingredients: Add the cooled potatoes, chopped eggs, peas, carrot, and pickles.
6. Mix gently: Fold everything together until coated in the creamy dressing.
7. Chill and serve: Refrigerate for at least 30 minutes. Sprinkle with paprika and parsley before serving.

4. Tuna, Egg, and Cucumber Salad 🐟🥚

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