Low Sodium Egg Salad Recipe (No Salt Added)
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Jump to Recipe Watch VideoThis low sodium egg salad recipe is a simple and tasty lunch recipe, and a salt-free take on classic egg salad.
A no-salt-added egg salad that is creamy, delicious, and perfect anytime for a lunch or snack. It’s fresh, crunchy, and simple to make – enjoy on top of lettuce, on low sodium bread, or serve with crackers for a tasty snack.
This is a great low sodium version of a classic egg salad recipe! This healthy egg salad recipe has loads of flavor, creaminess, and is perfect for a light dinner or lunch. It’s a great way to use leftover hard boiled eggs and any crunchy veggies you have on hand.
This easy recipe makes the best egg salad! It’s great all year long, but especially around Easter time if you have extra eggs. Serve with lettuce wraps or your favorite low sodium slices of whole wheat bread and toppings (if any!) and a quick and tasty meal is ready in no time.
This Low Sodium Egg Salad Recipe Is:
- Bright
- Flavorful
- Satisfying
- Fresh
- Hearty
- Ready in 10 minutes
- A Great recipe for a quick lunch
Low Sodium Lunches
This simple egg salad is low in sodium and couldn’t be easier to make! It’s hearty, filling, inexpensive, and fast. These salt-free lunches are better versions of classics that everyone will love.
You can browse all our low sodium lunch recipes here for easy weekday ideas or for your next family favorite.
What’s In This Egg Salad Sandwich with Sweet Relish?
See the recipe card below for a full list of instructions and ingredient amounts!
- Hard boiled eggs – I use this perfect method for hard-boiling eggs… works like a charm every time – no chipped shells or hard-to-peel eggs. I use both the egg yolks and whites in this recipe, but you can add just the egg whites if you prefer.
- Low Sodium Mayonnaise: If you have 5 minutes, you can make this easy low sodium mayonnaise recipe in your blender or food processor! If you’re looking for a store-bought option, this mayo has only 50mg per serving, which is about half the sodium of traditional brands.
- Low Sodium Mustard – my easy yellow mustard recipe is sodium & salt free, which makes it the perfect addition to this recipe. If you want a store-bought version, I like this lower sodium mustard which is great to add to this recipe. Regular yellow or Dijon mustard would work.
- Fresh Celery
- Cucumber – instead of adding pickles or relish to this recipe (which is a staple in my family’s egg salad) I opted for fresh cucumbers instead.
- Black Pepper
- Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder is great to add a little onion flavor to this dish… without actual onion.
Other Optional Add-Ins & Variations
I added onion powder, but if you wanted more of an onion flavor you can add chopped red onions, or green onions.
Fresh herbs can give this egg salad a whole new flavor – try fresh dill, parsley, or even basil.
Swap the mayo for half an avocado. The avocado will give it creaminess, and a nice flavor in your avocado egg salad. You can also substitute out the mayo for sour cream or plain Greek yogurt too.
Fresh bell pepper can give this egg salad a nice crunch!
How To Make This Recipe
- To make the hardboiled eggs: fill a medium pot half way with water. Bring the water to a boil. Add the eggs, and cook for exactly 11 minutes. Drain, rinse the eggs under cold water until they are cool enough to peel.
- In a large bowl, add the hard-boiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
- Add the celery, cucumber, onion powder, mayonnaise, mustard. Stir well to combine, ensuring the dressing evenly coats the eggs.
- Taste and add pepper if desired. Serve on low sodium sandwich bread, in lettuce cups, on a bed of greens or in a low sodium wrap.
- Store leftover egg salad in an airtight container for up to 2 days.
More Low Sodium Lunch Recipes You May Enjoy
- Low Sodium English Muffin Pizzas
- Low Sodium Thai Noodle Salad
- Easy Low Sodium Ramen
- Low Sodium Chopped Salad
- Low Sodium Veggie Hummus Wrap
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Low Sodium Egg Salad
Equipment
- Mixing Bowls
Ingredients
- 6 hardboiled eggs shells removed and rinsed
- ¼ cup chopped celery
- ¼ cup chopped cucumbers
- 2 tablespoons low sodium mayonnaise
- 1 tablespoon salt free mustard
- ½ teaspoon onion powder
- ½ teaspoon sugar
- Black Pepper to Taste
Instructions
- In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
- Add the celery, cucumber, onion powder, mayonnaise, mustard, and sugar. Stir well to combine, ensuring the dressing evenly coats the eggs.
- Taste and add pepper if desired. Serve on low sodium sandwich bread or a lettuce wrap. Enjoy!
Video
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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A great dish for the upcoming Lenten season
how much is a serving?
Hi Pat,
The recipe makes 4 servings total, so 1/4 of the recipe which is about 1/3 of a cup (may vary depending on the size of eggs you use). If you make it, please let us know how it turns out!
– Kelly
A great protein source and alternative to meat