Egg Salad with Greek Yogurt and Dill Sandwich

Egg Salad with Greek Yogurt and Dill Sandwich

April 11, 2017   8 Comments

Have you ever made egg salad with Greek yogurt? Recipes are just like music – they evolve over time.

Egg salad is a perfect food for updates because using a ton of mayonnaise in anything is currently out!. It is also the perfect food because it is inexpensive and easy to make.

Greek yogurt wasn’t really around when I was a kid and we all know it is a huge hit because of its thickness and additional protein when compared to regular yogurt.

Replacing the mayonnaise with Greek yogurt does three things. It brings the calorie count way down, adds more protein, and, I would argue, makes it more delicious than the original version.

I have replaced the mayo with Greek yogurt in my healthy buffalo chicken dip recipe and my lighter Caesar dressing without the mayo recipe. Both of these options are really good. You don’t notice that you have changed out the fattier stuff.

You can add anything else you want to this to spice it up. A dash of Tabasco, parsley, chopped celery, pickles, and green onions are all easy and delicious additions.

I like to eat my egg salad with a fork over a bed of lettuce with a slice of 100% whole wheat bread on the side. This way, I eat more vegetables and go lighter on the carbs. If I am taking this in a lunch box, I ALWAYS pack my bread on the side so the sandwich doesn’t end up soggy – yuck!

This recipe uses Greek yogurt with 2% fat. If you have non-fat – that will work as well. I think that the additional fat in the Greek yogurt makes it less chalky.

I know plenty of people who won’t eat Greek yogurt because it has a chalky texture. The best way to avoid that problem is to eat the version with some fat in it.

What do you use Greek yogurt for?

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Greek Yogurt Egg Salad Recipe

Makes 6 servings

8 large eggs
2/3 cup plain Greek Yogurt (2%)
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1 teaspoon dried dill
salt and pepper to taste

Place eggs in large sauce and cover with cold water until they are immersed. Bring to a boil and cook for one minute. Cover and remove from heat. Leave for 10 minutes and then drain. When eggs are cool, peel them.

In a large bowl place peeled eggs, Greek yogurt, mayonnaise, mustard, and dill. Using a potato masher, roughly mash and mix eggs until you have your desired consistency. Add salt and pepper to taste.

Serve over lettuce, on bread, in a pita, on crackers or alone. Store in refrigerator for five days.

For ½ cup serving = 128 calories, 8.1 g fat, 2.6 g saturated fat, 2.4 g carbohydrates, 1.8 g sugar, 11.4 g protein, 0 g fiber, 139 mg sodium, 4 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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8 Comments:

Sounds great, but I'd throw some celery in there too.

on April 12, 2017

Looks yummy ... haven't had egg salad in forever. You can do the same thing for tuna ... one of the WW recipes uses greek yogurt and a bit of light mayo - since a whole can of tuna has only 1 Points Plus, it brings the total points/calories way down. (I usually add Tastefully Simple Onion, Onion.), and eat it on a sandwich thin.

on April 12, 2017

Looks great! I will have to try this one. I agree 100% with the chalky greek yogurt thing. I have a very hard time finding Greek Plain 2% yogurt, so I usually have to buy the 0% and then add in a Tb or two of sour cream or mayo to my dips (for savory recipes) until the chalkiness is gone. For sweet recipes I like to add some whip cream to the top (which makes it more fun and yummy at the same time!) I do prefer the 2% but I guess there's not enough demand for it in some places.

on April 12, 2017

Goodness! Love Greek yogurt! Use tortilla instead of bread with sliced lettuce and chopped onions plus jalapeño... Mmmm!

on April 12, 2017

To reduce Weight Watchers SmartPoints, I use Fage Greek yogurt & cottage cheese (both fat-free) in dip mixes and egg, tuna, fruit, & green salads. Fage 0% is creamy and doesn't taste chalky to me.

on April 12, 2017

I agree with C that Fage 0% yogurt doesn't taste chalky. I always use either that or Fage 2% in my egg, chicken or tuna salad. I also use greek yogurt in place of some of the mayo in deviled eggs and creamy slaw. So good with a much "fresher" flavor!

on April 12, 2017

wow! this looks so yummy! Thanks for sharing!

on April 13, 2017

I usually use Dannon Fat-Free Plain yogurt. Greek yogurt is just thicker, less whey. If you put your yogurt into a cheesecloth bag, hang it from your kitchen faucet, or put it in a sieve or colander and drain it for a few hours, you have Greek yogurt. If you drain all the liquid from the yogurt, you end up with yogurt cheese.

on April 15, 2017


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