If you don’t know much about where they come from and only see propoganda videos, it’s pretty interesting to see what most people don’t get to see. Anyway, details on that another day and back to the egg salad! Currently, I love how egg yolks contain choline, which is important for everyone but especially pregnant women and nursing mothers. It helps to reduce the risk of brain and spinal cord defects in the baby. And you pregnant women thought only folic acid and omega 3’s were extra important!
I lightened up this egg salad with Greek yogurt. If you like that idea, check out my Sonoma Chicken Salad! I still like to add a little bit of mayo for flavor, though I use the organic olive oil version - tastes spectacular. No, I do not make my own and I don’t think I use it enough to be interested…yet! To lighten it up even more, you could toss some of the yolks, but I kept them in for the nutrients. Also, some people chop up a ton of onions for their egg salad, and to me that ruins it. Too many crunchy onions and after I’m done eating- I still eat far more than I would have just to get rid of the onion taste in my mouth. It sticks around forever! However, a hint of the onion is nice so I slice up the green part of green onions and put a little in there for balance. Personally, I don’t use the stalky white part of the green onion because it gives more of the onion crunch that sticks with me all day.
I was in the mood for a nice and classic egg salad. Nothing fancy, but a great classic done my way. Easter is coming up… what are you going to do with your leftover eggs?
Egg Salad with Greek Yogurt
Ingredients:
- 12 eggs, hard cooked. For the best way to make them, click here, peeled and chopped
- 1/4 cup plain Greek yogurt
- 2 Tbs mayonnaise, I use organic olive oil version
- 2 Tbs dijon mustard
- 2 green onion stalks, green part only, sliced thinly
- 4 stalks celery, chopped
- juice of 1/2 large lemon
- salt and pepper to taste
- [Easy to half the recipe with these ingredients, for the Greek yogurt, use 2 Tbs and for the lemon, use juice of 1/2 small lemon]
Method:
- Do necessary prep for the salad, chop chop
- Mix everything together and serve!
I was going to town on this after making it by dipping cucumber slices in the bowl.
Hey! You may be here to see who the allbarstools.com Le Creuset giveaway winner is! Random.org picked #35…congratulations Christine!!!
{ 5 comments… read them below or add one }
Mmm… reminds me of summer. I’m the same way when it comes to onion, so hesitant to use the white part
. The green part is prettier .
This would make an easy and yummy weekend lunch for my three. They aren’t into prepackaged foods so I’m always on the lookout for recipes that don’t take a huge amount of kitchen time.
~ingrid
I can *finally* find greek yogurt regularly in my grocery stores. This makes me a very happy greek woman! I will have to try it in an egg salad.
I learned a lot too, and I’ve only just finished picture editing!
Love this good looking egg salad. I eat so much egg salad, I will certainly be trying yours. Gosh we learned so much this week! Taking forever working on my post
I LOVE egg salad too and so do my girls. We make ours with either Nayonaise or Specturm Canola Mayo, less calories and sat. fat. Looking forward to more pics from your trip.