Yogurt Egg Salad recipe

All Recipes Salad Egg Salad Recipes

Ingredients

4 eggs
½ avocado - peeled, pitted, and diced
1 ½ tablespoons chopped onion
1 tablespoon chopped fresh flat-leaf parsley
4 teaspoons sweet pickle relish
1 tablespoon Greek yogurt
1 ½ teaspoons prepared yellow mustard
salt and ground black pepper to taste

Nutrition Info

156 calories
carbohydrate: 6.6 g
cholesterol: 219.2 mg
fat: 11.3 g
fiber: 2.5 g
protein: 8.5 g
saturatedFat: 2.8 g
servingSize: -
sodium: 172.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Mash eggs in a bowl.

  3. Stir avocado, onion, and parsley into the eggs.

  4. Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.

Recipe Yield

3 servings

Recipe Note

Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!

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