An Egg Salad for Today
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.
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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