Egg salad is one of those dishes followers of low-calorie and low-fat diets typically stay away from. That’s because these dieters know that egg salad is usually loaded with mayonnaise, and a tablespoon of mayonnaise already amounts to 100 calories. But egg salad is also loaded with delicious proteins and calcium that we need to stay healthy. The solution here is to make egg yogurt salad instead of the regular variety.
This egg yogurt salad is one egg salad recipe you shouldn’t be afraid of. Yogurt stands as a substitute for mayonnaise, and it’s definitely more diet-friendly. Plus, you’re combining the protein- and calcium-rich goodness of eggs with the high-protein and low-fat qualities of yogurt. And this skinnier version is just as creamy as the regular one so you won’t miss the mayo at all. This delicious recipe is from Monica of The Yummy Life.
8 large eggs, boiled and peeled
1/3 cup low-fat Greek yogurt
1 tablespoon mayonnaise
1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined. (3 Weight Watchers PointsPlus per 1/3 cup serving.)
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Yummy Life.