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Greek Yogurt Egg Salad by


6 hard boiled eggs, chopped
1/2 cup low-fat or non-fat yogurt Greek Yogurt
1/2 cup celery, small chop
2 teaspoons mustard
2 green onions, minced
about 6 pickles, minced
1/2 teaspoon paprika
1/2 teaspoon kosher salt, or to taste
fresh black pepper to taste


In bowl, combine yogurt, celery, mustard, green onions, pickles, paprika, salt, black pepper to taste.
Add chopped eggs and gently stir to combine all ingredients together.
Serve in a sandwich, on crackers or dollop on a salad.

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