Egg salad is one of those simple pleasures that never really goes out of style. Creamy, comforting, and endlessly customizable, it’s been a lunchtime staple for generations. And while mayonnaise has long held the starring role in the classic version, it’s far from the only way to create that luscious, satisfying texture.
In fact, swapping out mayo can bring new depth, lighten things up, or add a bold, unexpected twist.
Maybe you’re looking to cut back on fat, dodge eggs entirely, or just wake up your taste buds with something new. No matter the reason, these alternatives keep your egg salad creamy and crave-worthy, while offering different textures, flavors, and nutrients.
1. Greek Yogurt
Greek yogurt is thick, tangy, and naturally creamy, making it a perfect stand-in for mayonnaise. It adds a bright, fresh flavor that keeps the salad from feeling too heavy, while packing in a dose of protein.
Its smooth texture blends easily with chopped eggs, herbs, and spices. Choose full-fat for the creamiest result, and balance the tang with a touch of mustard or lemon juice.
2. Avocado
Mashed avocado brings a buttery richness and vivid color to egg salad, along with heart-healthy fats and a mellow flavor. It’s a dream pairing with eggs, adding smoothness without overpowering the dish.
Its subtle taste opens the door for bold additions—lime juice, chili flakes, or smoked paprika all work beautifully. The result is creamy, cool, and refreshingly different.
3. Hummus
Hummus adds a nutty, garlicky depth and ultra-smooth consistency to egg salad. Made from chickpeas and tahini, it delivers fiber, plant-based protein, and just the right amount of savory flavor.
It blends seamlessly with chopped eggs and adds body without the slick feel of mayo. Try roasted red pepper or lemon hummus for an extra layer of taste.
4. Sour Cream
With its cool tang and velvety texture, sour cream gives egg salad a lighter feel without losing richness. It’s a great way to add a subtle zing while keeping everything smooth and creamy.
Sour cream pairs especially well with chopped scallions, dill, or chives. For a spicier version, stir in a spoonful of horseradish or a pinch of cayenne.
5. Cottage Cheese
This curdy, protein-packed option gives egg salad a fluffy, tender bite and a mild dairy flavor. For a smoother texture, pulse it in a blender or food processor before mixing.
Its gentle taste makes it a great base for bright herbs, cracked black pepper, or lemon zest. It’s a smart, high-protein twist on the traditional version.
6. Mashed White Beans
Mashed cannellini or navy beans bring a hearty texture and neutral flavor, along with plant-based protein and fiber. Their creamy consistency works especially well when seasoned properly.
Add olive oil, lemon juice, garlic, and sea salt to lift the flavor. The result is rustic, earthy, and satisfyingly thick.
7. Tahini
Nutty, earthy, and rich, tahini gives egg salad a unique depth that leans savory and complex. It’s made from ground sesame seeds, with a naturally creamy consistency that binds ingredients easily.
Blend it with lemon juice and water to loosen it slightly. The flavor pairs beautifully with chopped parsley, sumac, or even za’atar.
8. Ricotta Cheese
Soft and airy, ricotta adds a mild creaminess that doesn’t compete with the eggs. It has a subtle sweetness and a delicate, cloud-like texture that feels indulgent but not heavy.
For a smoother consistency, whip it before mixing. It pairs wonderfully with black pepper, herbs, and sun-dried tomatoes.
9. Pesto
Pesto turns egg salad into an herby, aromatic explosion of flavor. Made with basil, garlic, pine nuts, and olive oil, it adds richness and brightness in one spoonful.
The texture is thick and oily, blending well with both yolks and whites. For a lighter version, combine it with a bit of yogurt or ricotta.
10. Cream Cheese
Dense, tangy, and ultra-smooth, cream cheese brings a decadent edge to egg salad. It adds richness and a bit of tang, especially when softened to room temperature.
This is a great option if you’re craving something heartier or leaning into a bagel-inspired flavor profile. Add chives, smoked salmon, or even capers for a deli-style twist.
11. Cashew Cream
A vegan favorite, cashew cream is made by soaking and blending cashews until silky. It’s mild, slightly sweet, and incredibly rich without being heavy.
Season it with garlic, lemon, and salt for balance. It adds a luxurious texture and works beautifully for dairy-free eaters.
12. Olive Oil + Lemon Juice
For something lighter and silkier, a mix of olive oil and lemon juice does the trick. It coats the eggs without weighing them down and adds a bright, clean flavor.
Use extra-virgin olive oil for the best depth, and balance with Dijon mustard or fresh herbs. It’s the ideal base for a Mediterranean spin.
13. Mustard + Greek Yogurt Blend
Greek yogurt gets a bold, zippy boost when blended with a strong mustard. The two combine to create something creamy with a punch of heat.
Dijon or spicy brown mustard work especially well. This combo gives egg salad a tangy kick and smooth texture without the fat of mayo.
14. Labneh
Labneh is a thick, strained yogurt with a flavor somewhere between cream cheese and sour cream. Its texture is smooth and spreadable, perfect for holding egg salad together.
Rich in tang and body, it mixes beautifully with cucumbers, mint, or za’atar. This Middle Eastern twist is flavorful and elegant.
15. Silken Tofu
Blended silken tofu creates a neutral, creamy base that soaks up whatever seasoning you add. It’s light, dairy-free, and packed with protein.
Use a blender for best texture, and add garlic, lemon juice, or a splash of tamari. The result is smooth, subtle, and surprisingly satisfying.