Recipe by foolwithflour
"Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!"
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avocado - peeled, pitted, and diced
1 1/2 tablespoons
chopped fresh flat-leaf parsley
sweet pickle relish
1 1/2 teaspoons
prepared yellow mustard
salt and ground black pepper to taste
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!
Really good! I added the whole avocado instead of just half, and it was great. A pastry blender worked well to mash everything together.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurt Egg Salad
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 102
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