Egg Salad with Greek Yogurt, No Mayo

Egg salad is a traditional staple any time of year. However, if you are looking to cut some fat and calories try this easy egg salad with Greek yogurt recipe for a tasty healthier option.

I've made egg salad with mayonnaise, mustard, salt, and pepper for years. However, when I realized that there was a way to make Greek yogurt taste more like mayo, I decided to try it for a healthier low calorie, lower fat option.

What Kind of Eggs Should You Use?

Eggs that are not extremely fresh are easier to peel. This not to say that old eggs are good to eat. In fact, there is a simple water freshness test to see if the eggs that have been in the fridge for a while are even worth eating. Basically, a floating egg is not good at all.

How to Boil Eggs for Peeling

This is always a chore. The good news is that these eggs are going to be chopped up so there is less of a concern about peeling them perfectly as you might for deviled eggs. Still you want the process to be easy if possible. There are many options out there and I've tried a few. However, I always go back to Julia Child's method, and most of the time it works for me.

Using Yogurt vs Mayo

Greek yogurt is thick like mayonnaise but it's quite tart. To help tone down the tartness I've added a bit of sugar and vinegar. I've also added some fresh flat-leaf parsley for additional flavor. I think other herbs like fresh dill, thyme, or tarragon would also taste great in this recipe.

Does it taste like egg salad with mayo? No, It definitely tastes different. However, I thought it still tasted really good. So, if you are looking for some healthier alternatives this one fits the bill.

Egg Salad with Greek Yogurt

Yield: 4

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

This egg salad is made with Greek yogurt instead of mayonnaise for a fresher healthier option everyone will love.

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Ingredients

• 8 eggs
• 1/2 cup Greek yogurt
• 2 teaspoons dijon mustard
• 1/2 teaspoon sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh flat leaf parsley

Instructions

1. Boil eggs and cool in ice water.
2. Combine yogurt, mustard, vinegar, sugar, salt, pepper, and parsley.
3. Peel eggs and chop them into small pieces
4. Combine chopped eggs with yogurt mix.
5. Serve on buns, toast, or with crackers.
6. Refrigerate leftovers.

Notes

Using yogurt may result in some wateriness. Just pour off the water if the salad has just been made within the last day or two. Otherwise, if it looks off and is watery then it's time to throw the egg salad away.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 384mgSodium: 649mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 13g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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