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
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 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.
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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