Yogurt Egg Salad

Yogurt Egg Salad

6
foolwithflour 4

"Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!"

Ingredients 45 m {{adjustedServings}} servings 156 cals

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Mash eggs in a bowl.
  3. Stir avocado, onion, and parsley into the eggs.
  4. Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.
Tips & Tricks
Kale, Quinoa, Avocado Salad with Dijon Dressing

Loaded with super foods, there’s a ton of good stuff in this healthy salad.

Chicken Salad with Bacon, Lettuce, and Tomato

Kickin' chicken BLT salad, oh my!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 6

  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Arizona Desert Flower
2/23/2013

So delicious! I used bread and butter pickles as that is what I had and green onion as I like the milder taste. I made it with all egg whites--ate it ALL for breakfast by myself. Delish!

atopmtolympus
12/3/2013

This recipe provides a great framework, but you should definitely put your own spin on it. I doubled onion, parsley, yogurt and mustard called for. I also substituted pickled radishes for the relish because it was what I had on hand. After those modifications, it turned out great!

becky49770
3/18/2013

Very, very good! I like the avocado in it. I felt it needed a little more zest, though, so I added a pinch of cayenne pepper to give it a salty-sweet flavor, which blended with the avocado nicely. I thought about even adding a tad of cumin to give it more of a southwestern flavor. I may try this next. I also only had dijon mustard on hand, which ended up working well.