Yogurt Egg Salad Recipe - Allrecipes.com
Yogurt Egg Salad Recipe
  • READY IN 45 mins

Yogurt Egg Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    45 mins

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 More Reviews

Feb 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!

 
Nov 04, 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!

 
Nov 02, 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

 
Feb 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.

 
Dec 03, 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!

 
Mar 18, 2013

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. I 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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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 249 mg
  • 83%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

foolwithflour
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