Recipe by Runner5101
"Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!"
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hard-cooked eggs, chopped
plain fat-free yogurt
This definitely is "easy" and a very basic recipe for classic egg salad. I do like the idea of using fat free plain yogurt, but make sure it's Greek or you'll end up with that horrible "fat free dairy product" aftertaste. I did take a little liberty with this and added a splash of yellow mustard and since there's something to be said for mayo in an egg salad I opted to add a couple of Tbsp. of Hellman's light mayo. If you want a little crunch you could also add in a little chopped celery or green onion. I mix the "dressing" separately and mix it with the eggs so the flavors blend better. I also opted to sprinkle the paprika over top vs. in the salad to avoid any discoloration. Overall, very tasty on toasted whole grain bread.
I thought my kids would not be able to tell that I used greek yogurt instead of mayonnaise but they totally busted me. The kids still ate it as I have a strict rule "eat it or go hungry". For me, it wasn't bad though I missed the basics that are usually in egg salad, like chopped celery and chopped onion. Not a bad recipe, but it just wasn't the one for us.
This is really very good if you use a good quality Greek yogurt.
I wanted to like this recipe, but the sour yogurt taste was too much to overcome.
Good flavor, even warm!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Egg Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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