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Greek Yogurt Egg Salad

Greek Yogurt Egg Salad

 

Yeah, egg salad is kind of boring, but this one is the best! So good you can have it a couple times a week, like my husband does.  And it’s made with Greek yogurt instead of mayonnaise, which makes it a little bit lighter-tasting and healthier than your regular ol’ egg salad.  And it’s more tangy, too, which I think pairs perfectly with the mustard (and you know how much I love mustard). I may be a bit biased though, because…

I hate mayonnaise!! Please tell me I’m not the only one?  There’s something about its consistency (so thick and jiggly) and texture..yeesh.  In high school some of my friends used to plop whole packets of mayonnaise right on top of their tacos (yes, TACOS!!!)  Such a beautiful thing ruined by mayonnaise. 

For the past few years I have been experimenting with replacing mayonnaise with Greek yogurt and I haven’t really had any complaints from my mayo-loving family yet.  However, even if I loved mayonnaise, I would like to think that I would still love this egg salad more than the original.  I dare you to give this to someone and see if they notice.  I bet not!

Besides the Greek yogurt, my favorite egg salad also has some hot sauce and paprika to give it some spice!

Greek Yogurt Egg Salad

Greek Yogurt Egg Salad

 

There’s really not a whole lot of instruction needed, just put everything in a bowl combine with a masher.  You don’t need to use a masher, though, I just find it the easiest and quickest way.

Greek Yogurt Egg Salad

Greek Yogurt Egg Salad
Serves 3
An egg salad spiced up with hot sauce and paprika and made healthier with Greek yogurt replacing the traditional mayonnaise.
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Prep Time
5 min
Cook Time
11 min
Prep Time
5 min
Cook Time
11 min
Ingredients
  1. 6 large eggs
  2. 1/4 cup Greek Yogurt (about 60 g)
  3. 1 tsp Dijon mustard (5 g)
  4. 1/2 tsp yellow mustard (about 2 grams)
  5. 2 tsp lemon juice
  6. 1 tsp hot sauce
  7. 1/8 tsp paprika
  8. 1/4 tsp kosher salt
  9. Freshly cracked black pepper, to taste
Instructions
  1. Put eggs into small saucepan with enough cold water to cover them by about an inch. Over high heat, heat saucepan uncovered until water is boiling. Once water has reached a rolling boil, cover and reduce heat to the lowest it can go. Set timer to 11 minutes.
  2. Once the timer goes off, remove eggs from heat and immediately drain hot water and fill with cold water and ice.
  3. After eggs have cooled a bit, remove, peel, and place them into a medium bowl.
  4. Add yogurt, Dijon and yellow mustard, lemon juice, paprika, hot sauce, and salt and pepper.
  5. Mash and combine.
Notes
  1. I use 2% Greek yogurt.
My California Kitchen http://mycaliforniakitchen.com/

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