Yogurt Egg Salad

Yogurt Egg Salad

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
foolwithflour
Recipe by  foolwithflour

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

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  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.

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Reviews (4)

Rate This Recipe
Arizona Desert Flower
6

Arizona Desert Flower

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!

EHAASE
0

EHAASE

Really good! I added the whole avocado instead of just half, and it was great. A pastry blender worked well to mash everything together.

atopmtolympus
0

atopmtolympus

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!

More Reviews

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Nutrition

Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet

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Light Avocado Egg Salad

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