Healthy Egg Salad
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Egg salad has long been one of my favorite comfort foods, but I rarely eat it because if its high mayonnaise content. I cut mayo out of my diet several months ago and replaced it everywhere I could with plain, nonfat Greek yogurt. It hadn’t dawned on me until this week that the same replacement could be made with egg salad. Luckily, the results were overwhelmingly positive.

What you’ll need:
4 eggs
1/4 cup scallion, chopped
1 tbsp plain nonfat Greek yogurt
1 tsp relish
Black pepper

Directions:
Boil the eggs and then let them cool in cold water or in the refrigerator for about 30 minutes.

After the eggs have cooled, shell them and place them in a medium-sized bowl. Roughly chop the eggs with a butter knife and mix around with a spoon to separate the yolks. Spoon in the yogurt and mix it throughout the eggs. Add in the relish and do the same. Mix once more after adding the chopped scallion and black pepper.

What’s great about this recipe when compared to other no-mayo egg salad recipes is that the flavor is still there. I’ve found in the past that egg salad without salt and or mayo is just too tasteless for me, but the relish and the black pepper adds in the flavor lost when avoiding mayonnaise. You can also take the yolks out all together, but I mostly only eat egg whites so it’s good to get the vitamins from egg yolks once in a while.

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