Yogurt Egg Salad

Yogurt Egg Salad

Made  times
foolwithflour 4

"Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!"
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45 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 219 mg
  • 73%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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!

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 b...

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 ...

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 nic...

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

Really good! I added the whole avocado instead of just half, and it was great. A pastry blender worked well to mash everything together.

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