Egg Salad

By Stonyfield

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: 10 mins

Level: Easy

Prep: 10 mins

Cook: 0 mins

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
  • directions

    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.

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