Light Egg Salad Without Mayonnaise

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	2 hrs 10 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

6 medium egg (s), hard-boiled
6 pickled cucumber (s)
parsley
Chive rolls

For the dressing:

Instructions

Finely dice the pickles. Cut the eggs into slices or cubes with the egg cutter. Add the finely chopped pickles and sprinkle with finely chopped parsley and chives.
Add the natural yoghurt with mustard and cucumber water or vinegar, pepper, salt and possibly cayenne pepper and mix with a whisk, season to taste and season to taste.
Pour the dressing over the egg mixture and mix together.
Let the egg salad stand in the refrigerator for about 2 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.