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Yogurt Egg Salad

Yogurt Egg Salad

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foolwithflour

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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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

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

Arizona Desert Flower
6
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!

JessyEH
0
11/4/2014

Unbelievable! This tasted better than actual egg salad and it's filled with so much protein. I used less onion (just 1 tablespoon) and it didn't compromise the taste at all! I also added dried basil seasoning. Fresh basil works too!

maria holm
0
11/2/2014

pretty wow! didnt think this was going to be very, but i like eggs and avo. I used dijion mustard and used no veggies because i didnt have any