Yogurt Egg Salad

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



Step: 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.

Step: 2

Mash eggs in a bowl.

Step: 3

Stir avocado, onion, and parsley into the eggs.

Step: 4

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


Per Serving: 156 calories; protein 8.5g; carbohydrates 6.6g; fat 11.3g; cholesterol 219.2mg; sodium 172.9mg.

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