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Yogurt Egg Salad

Yogurt Egg Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
foolwithflour

foolwithflour

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

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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

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!

EHAASE
0

EHAASE

2/12/2014

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

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!

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