<img height="1" width="1" alt="" style="display:none" src="https://www.facebook.com/tr?ev=6028279766130&amp;cd[value]=0.00&amp;cd[currency]=USD&amp;noscript=1">

Home / Recipes / Egg Salad

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


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.


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


Organic Greek Yogurt

Authentic, organic Greek yogurt. Plain, simple, thick, rich and delicious.
Learn More

Lemon Cheesecake

View Recipe