Egg Salad

Egg Salad

If you ask anyone who knows me, they can offer you some insight into the distaste I have for mayonnaise. For some reason my imagination goes rogue whenever I see mayo. It makes me think of what might come out of a liposuction procedure *cringe*. (Although, to be honest, I’ve never actually seen what comes out of someone when they get liposuction, but you get the point.) No way am I eating THAT!

Still not convinced? Check out my tuna salad post; where my brother, trying the condiment, led him to vomit all over our kitchen table (I still have flashbacks of that night!). As you can see, me and mayonnaise have a sordid past.

No thank you.

Mayonnaise just isn’t for me.

Because of this, I’ve found over the years that a great substitute for it is Greek yogurt because,

  1. It’s packed with protein.
  2. Depending on the brand, you can choose the fat free version and not have a ton of sugar subbed for the fat (my favorite precisely for this reason is Chobani).
  3. As long as you’re mixing it with other ingredients (like eggs in an egg salad *wink wink*), you can’t really taste the difference.

So, whether it’s because of a bad table vomiting experience or if it’s because it makes me think of liposuction fat. Or perhaps, I just don’t want to ingest something that has a shelf life of oh –say 15 years (makes you wonder what’s in it that makes it keep for so long!).

Whatever the reason, today we are subbing mayonnaise for Greek yogurt in this egg salad recipe!

Yields: 2 ½ cups

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes



8 eggs

½ cup fat free Greek yogurt

1 tbsp mustard

1 tbsp paprika, +1 tsp reserved for garnish

½ tsp black pepper


  1. Place eggs in a large pot and cover with water. Bring to a boil over high heat.
  2. Once boiling, remove from heat. Cover, and let stand ~15 minutes.
  3. Run cold water over eggs until cool enough to handle. Peel.
  4. Place eggs in a bowl and mash with a fork or a potato masher.
  5. Add remainder of ingredients and mix until blended. Top with paprika.


The Cook’s 2 Cents:

  • As I said before, my favorite Greek yogurt is Chobani because unlike its competition you can cut out the fat without replacing it with a ton of sugar.
  • My stovetop is a little fickle. Sometimes high heat means medium. Sometimes low means high. And my front burner decides to sporadically work whenever it feels like it. Why am I telling you this? Because at my house, I have to let the eggs sit for 20 minutes not 15. But in my past experience, 15 minutes is pretty typical for a hard-boiled egg. That is, unless you’re above 10,000 feet (or live in my apartment).


Nutrition Facts:

Servings Per Recipe: 5

Serving Size: ½ cup


Calories: 134               Fat: 8g             Sodium: 163mg          Carbs: 2g                     Fiber: 0g          Sugars: 2g       Protein: 14g