An Egg Salad for Today

Lighter Egg Salad

April 18, 2016   9 Comments

Recipes just like music evolve over time.

Egg salad is a perfect food for updates because using a ton of mayonnaise in anything is currently out!.

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.

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 and skip the bread.

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 taste better.

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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.
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9 Comments:

I love egg salad sandwiches and can't wait to try this with Greek yogurt and dill - will be a lot healthier than my mayo version with sweet relish mixed in.

on April 18, 2016

OH!!! How could I have forgotten about sweet pickle relish?!? Wonder if that goes with Greek Yogurt...I gather it is a risky process that produces relish. But wasn't that good????

on April 18, 2016

Have you tried using Avacado instead of mayo? Works well with tuna too.

on April 18, 2016

Yes! I made a deviled egg last night with a touch of mayo, but mostly Dijon mustard. Greek yogurt is also a great substitute for sour cream.

on April 18, 2016

@ Heather. Yes! Agreed that avocado is fantastic for tuna or egg salad- with just a touch of pepper and garlic mixed in. I think the sweet relish would a good way to balance the tartness of Greek Yogurt in this.

on April 18, 2016

Love this idea! It's easy (&fun) for kids to make in a ziplock, just add all ingredients and squish away!

on April 18, 2016

Yes I have been making this for years. Greek yogurt has replaced so much for me. I add dill pickle relish and avocado to mine. Sometimes something spicy. My friend takes out the yolks and just eats the white.

on April 18, 2016

Made this tonight but did add a little scallion & celery. It's really good.

on April 18, 2016

Fat free Greek yogurt mixed with flavored protein powder makes a great pudding. I use quest salted caramel. Awesome!

on April 18, 2016


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