Low Sodium Egg Salad Recipe

This creamy, chunky Low Sodium Egg Salad Recipe is made with hard-boiled eggs, crisp celery, and fresh dill, ready in just 20 minutes. The bright lemon juice and sharp black pepper cut through the rich dressing, making extra salt completely unnecessary. I rely on this quick lunch when I need something satisfying but want to watch my sodium intake.

Try More Recipes:

• Low Sodium Green Bean Casserole Recipe
• Low Sodium Chocolate Chip Cookies Recipe
• Low Sodium Breakfast Sausage Recipe

What Makes This Version Different

I used to think a good egg salad needed a heavy pinch of salt to bring out the flavors. My early attempts at leaving it out resulted in a bland bowl that tasted incredibly flat.

I soon learned that replacing salt means adding acid and herbs instead. Using a splash of fresh lemon juice and plenty of dill completely transforms the dressing without adding any sodium.

Low Sodium Egg Salad Recipe Ingredients

• 6 large eggs, hard-boiled and peeled
• 3 tablespoons mayonnaise (choose a low-sodium brand)
• 2 tablespoons plain Greek yogurt
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard powder

How To Make Low Sodium Egg Salad Recipe

1. Chop the eggs: Roughly chop the hard-boiled eggs into bite-sized pieces and place them in a medium mixing bowl.
2. Mix the dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dill, black pepper, and dry mustard powder until smooth.
3. Combine the ingredients: Add the chopped celery and red onion to the bowl with the eggs.
4. Toss everything together: Pour the creamy dressing over the egg mixture and gently fold everything together until the eggs are evenly coated.
5. Chill and serve: Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld before serving.

Recipe Tips

• Use older eggs: Eggs that have been in the fridge for a week peel much easier after boiling than very fresh ones.
• Don’t skip the lemon: The acid in the lemon juice is crucial for replacing the missing salt and brightening the overall flavor.
• Chill before eating: Letting the salad rest in the fridge allows the mustard and dill to fully infuse into the dressing.

What To Serve With Egg Salad

Serve this creamy salad over a bed of crisp romaine lettuce or stuffed into a low-sodium whole wheat pita. It also pairs wonderfully with unsalted rice crackers and a side of fresh cherry tomatoes.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze this salad, as the eggs and dressing will separate and become rubbery when thawed.

FAQs

• Can I use all Greek yogurt instead of mayonnaise? Yes, you can substitute all the mayo with plain whole-milk Greek yogurt. It will make the salad slightly tangier but keeps it creamy and low in sodium.
• How do I boil the perfect eggs for this? Place eggs in boiling water for exactly 10 minutes, then immediately transfer them to an ice bath. This prevents a gray ring from forming around the yolk.
• Is Dijon mustard low in sodium? Traditional Dijon mustard can be high in sodium, which is why this recipe uses dry mustard powder instead. If you prefer wet mustard, look for a specifically salt-free brand.

Nutrition

• Calories: 185 kcal
• Total Fat: 13 g
• Saturated Fat: 3.5 g
• Cholesterol: 215 mg
• Sodium: 115 mg
• Total Carbohydrate: 4 g
• Protein: 10 g

Low Sodium Egg Salad Recipe

Recipe by Sabrine Hajri

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

This creamy, chunky Low Sodium Egg Salad Recipe combines hard-boiled eggs, crisp celery, and fresh dill, ready in just 20 minutes. It is a fantastic option for a quick, heart-healthy lunch that requires absolutely zero added salt.

Ingredients

• 6 large eggs, hard-boiled and peeled

• 3 tablespoons mayonnaise (choose a low-sodium brand)

• 2 tablespoons plain Greek yogurt

• 1/4 cup finely chopped celery

• 2 tablespoons finely chopped red onion

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh dill

• 1/2 teaspoon black pepper

• 1/4 teaspoon dry mustard powder

Directions

• 1. Chop the eggs: Roughly chop the hard-boiled eggs into bite-sized pieces and place them in a medium mixing bowl.
• 2. Mix the dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dill, black pepper, and dry mustard powder until smooth.
• 3. Combine the ingredients: Add the chopped celery and red onion to the bowl with the eggs.
• 4. Toss everything together: Pour the creamy dressing over the egg mixture and gently fold everything together until the eggs are evenly coated.
• 5. Chill and serve: Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld before serving.