Yogurt Egg Salad

admin 26/04/20 Recipes


3 servings

Prep Time


Cook Time



4: eggs

1/2: avocado - peeled, pitted, and diced

1 1/2 tablespoons: chopped onion

1 tablespoon: chopped fresh flat-leaf parsley

4 teaspoons: sweet pickle relish

1 tablespoon: Greek yogurt

1 1/2 teaspoons: prepared yellow mustard

: salt and ground black pepper to taste


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.

Mash eggs in a bowl.

Stir avocado, onion, and parsley into the eggs.

Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.


Calories: 156 kcal

Carbohydrates: 6.6 g

Cholesterol: 249 mg

Fat: 11.3 g

Fiber: 2.5 g

Protein: 8.5 g

Sodium: 302 mg

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