Kim's Egg Salad with Greek Yogurt
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 156.3
- Total Fat: 7.1 g
- Cholesterol: 285.0 mg
- Sodium: 230.0 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.0 g
- Protein: 14.5 g
View full nutritional breakdown of Kim's Egg Salad with Greek Yogurt calories by ingredient
Introduction
Egg salad with the majority of the mayo substituted for Greek Yogurt. Add or subtract ingredients as wished. Egg salad with the majority of the mayo substituted for Greek Yogurt. Add or subtract ingredients as wished.Number of Servings: 4
Ingredients
-
6 Eggs - Boiled
Light Hellman's Mayo - 1 rounded tablespoon
Yellow Mustard - 1 teaspoon
Greek Yogurt - I used most of a single serve Oikos plain
6 SLICES of Sweet Pickles (not whole pickles) - I use canned sweet pickles;
Canned Sweet Pickle Juice - 1 - 2 tablespoon to taste and totally optional. I like my egg salad a bit sweeter.
Salt
Pepper
Tips
Feel free to add ingredients based on what you like in your egg salad. Some ideas - celery, Dijon mustard vs. Yellow, etc.
Directions
Boil eggs
Cut eggs up in bowl first
Add about 1/3 of Greek Yogurt
Add Mayo, Mustard, 1/2 of Sweet Pickles & Juice and some Salt & Pepper
Look at consistency to see if is moist but not runny
Taste - Egg salad is all personal preference
Then, keep adding Greek Yogurt and rest of pickles until you get consistency and taste to your liking.
Serving Size: makes enough for 3-4 sandwiches or good scoops on salad
Cut eggs up in bowl first
Add about 1/3 of Greek Yogurt
Add Mayo, Mustard, 1/2 of Sweet Pickles & Juice and some Salt & Pepper
Look at consistency to see if is moist but not runny
Taste - Egg salad is all personal preference
Then, keep adding Greek Yogurt and rest of pickles until you get consistency and taste to your liking.
Serving Size: makes enough for 3-4 sandwiches or good scoops on salad