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Yogurt Egg Salad

Rated as 4.78 out of 5 Stars

"Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!"
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45 m servings 156
Original recipe yields 3 servings


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  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.

Nutrition Facts

Per Serving: 156 calories; 11.3 6.6 8.5 219 173 Full nutrition

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Read all reviews 8
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So delicious! I used bread and butter pickles as that is what I had and green onion as I like the milder taste. I made it with all egg whites--ate it ALL for breakfast by myself. Delish!

Unbelievable! This tasted better than actual egg salad and it's filled with so much protein. I used less onion (just 1 tablespoon) and it didn't compromise the taste at all! I also added dried b...

This recipe provides a great framework, but you should definitely put your own spin on it. I doubled onion, parsley, yogurt and mustard called for. I also substituted pickled radishes for the ...

Very, very good! I like the avocado in it. I felt it needed a little more zest, though, so I added a pinch of cayenne pepper to give it a salty-sweet flavor, which blended with the avocado nic...

The recipe by itself was good. I like a little ground celery seed in mine. It was a hit with my husband, he said someone finally found a use for Greek yogurt, because it is gross by itself.

Excellent. I was in a hurry, so I used onion powder, added celery and a little garlic powder, my husband and I loved it

pretty wow! didnt think this was going to be very, but i like eggs and avo. I used dijion mustard and used no veggies because i didnt have any

Really good! I added the whole avocado instead of just half, and it was great. A pastry blender worked well to mash everything together.