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Egg Salad

Are you always looking for ways to use leftover Easter eggs? After all that holiday candy, lighten-up your next egg salad using plain yogurt. It makes a great sandwich, or try it open-faced on toast as an appetizer.

Ready in: Level: Easy
Prep: Cook: Yields: 3 Cups


  • 8 large hard-boiled eggs (cooled and shelled)

  • 1/4 c mayonnaise

  • 1/2 c Stonyfield Organic Fat Free Plain Yogurt

  • 3 T pickle relish

  • 1 T minced sweet white onion

  • Salt and pepper to taste

Calories: 130, Calories from Fat: 40, Total Fat: 4g, Cholesterol: 140mg, Total Carbohydrate: 16g, Protein: 8g


Step 1

In a medium-size mixing bowl, mash eggs.

Step 2

Add mayonnaise, yogurt, pickle relish, onion, salt and pepper and mix well.

Step 3

Serve on bread or toast.

Step 4

Cover and keep in refrigerator for up to one day.