Yogurt Egg Salad2 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 45 min
“Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!” - by foolwithflour
Original recipe yields 3 servings
- 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.
- Mash eggs in a bowl.
- Stir avocado, onion, and parsley into the eggs.
- Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.
Amount Per Serving (3 total)
- 156 cal
- 11.3 g
- 6.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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!..." See more"
"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. ..." See moreI 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."
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