Yogurt Egg Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Arizona Desert Flower
Reviewed: 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!
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Photo by Arizona Desert Flower

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Tempe, Arizona, USA
Reviewed: 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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Reviewed: Dec. 3, 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!
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Reviewed: 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.
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Reviewed: Nov. 2, 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
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Reviewed: Nov. 4, 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!
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