Tuesday, December 3, 2013

Greek Yogurt Egg Salad

I love eggs. I always have - just ask my parents. I could knock back 3 to 4 at a time when I was little!  But really, what's not to love? Eggs are a fantastic source of protein, lutein (crucial for eye health), and vitamin D.

 Although eggs (yolks specifically) are high in cholesterol, the degree to which dietary cholesterol affects blood LDL cholesterol levels is somewhat variable and depends on your genetic makeup. If you are healthy with normal cholesterol levels, the American Heart Association recommends up to 300 mg cholesterol a day, and up to 200 mg/day if you have heart disease or elevated cholesterol. A single egg (with yolk) has approximately 186 mg cholesterol.

To all fellow egg lovers out there, this is a great egg salad recipe to try. Instead of mayo, slash calories and saturated fat by using...you guessed it: greek yogurt. As much as I love traditional egg salad, the yolks are creamy enough by themselves. There's really no need to slather them in mayonnaise when greek yogurt is just as creamy - and much, much healthier. Is there anything I won't put Fage in/on? The answer is no. 

Best part about this recipe? It makes a lot of egg salad - lunch next week anyone?

Greek Yogurt Egg Salad

9-12 eggs
1 tsp paprika
1 tsp dill 
1 tbsp dijon mustard
dash of salt and pepper 

1. Boil Eggs (if you're new to this, there is a great guide here). This will be the most time consuming part (warm up to finish, about 20 minutes)

2. When eggs are cooked, submerge them in a cold water bath.

3. Drain water from bowl, dab eggs to remove excess moisture.

4. Peel eggs and return them to the same bowl.

5. Mash eggs with a fork into bite sized pieces. Have fun with this.

6. Add dijon mustard, paprika, dill, salt and pepper to taste.

7. Mix well and enjoy.

Let me know how this turns out for you!


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  1. I love eggs and Fage with honey so to combine the two (minus the honey) has to be amazing. Thanks for the breakdown on the cholesterol in one egg, I guess portion control is, once again, the culprit.

  2. Hi Sabrina, glad you found the breakdown helpful! A small scoop on top of a salad would probably be a perfect small portion size. Or, you could simply leave out some of the egg yolks. Thanks for stopping by, and hope you enjoy the egg salad!


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