Wholesome snacking and healthy eating in general has been important to me and my family for all of my adult life. One of my favorite better-for-you swap out staples is greek yogurt. I find that I can substitute greek yogurt for not only sour cream, but also generally for any recipe that calls for mayonnaise as well.
It makes a pretty great substitute when baking as well.
Egg salad one of my most favorite 'guilty pleasure' snacks. So today I decided to lighten it up and make it my own by incorporating greek yogurt. I'm sort of a traditionalist when it comes to egg salad, being that I basically like for it to taste like a well combined deviled egg, another 'guilty pleasure' of mine.
To serve this egg salad as a snack, I added a few cuts of fresh celery, baby carrots, and some almond crackers. It's easy, it's fast, and it's super healthy. One of the best parts is that you can pack this up and take it as a grab-n-go wholesome snack when you're on the run during a busy day.
This egg salad would also make the perfect egg salad sandwich, but I was keeping this as gluten-free as possible and as a snack/light lunch on the run today.
The greek yogurt in this gives an added boost of protein that will help to keep you feeling full for longer with fewer calories and all the great taste you know and love out of an egg salad. If you're feeling extra spunky, try using a smoked paprika rather than a regular paprika for a smoky summer twist on this classic!
Yoplait® has some great greek yogurts and plenty of other yogurt varieties and flavors to suit the tastes of everyone in your family. Walmart has a great selection of Yoplait® Original, Light, Greek, and even Gogurt®.
I always like to go with a 100 calorie Greek style of yogurt, just because I'm a fan of the rich, thick and creamy consistency. That added protein is a plus as well!
Skinny Greek Yogurt Egg Salad
Servings: 6 • Size: About 1/4 Cup • Calories: 104.7 • Fat: 6 g • Carb: 1.6 g • Fiber: 0.1 g • Protein: 11.1 g • Sugar: 1.2 g • Sodium: 185.6 mg
8 Whole Large Eggs, Hard Boiled & Shelled
2/3 C. Plain Yoplait® Greek 100 Yogurt
1 Tbsp. Light Mayonnaise
1 Tbsp. Yellow Mustard
1 Tbsp. Dill Relish
1/2 Tsp. Paprika
Salt & Pepper to Taste
Chop up the shelled hard boiled eggs and get your yogurt out and ready.
Combine the eggs, yogurt, mayonnaise, mustard, relish, and paprika together.
Beat together until you reach your desired consistency.
Season with salt and pepper to taste.
Serve right away and enjoy!
You can also store this in an airtight container in the fridge until chilled and ready to eat.
I served mine with some fresh celery, baby carrots and almond crackers.
This is a sponsored conversation written by me on behalf of Yoplait®. The opinions and text are all mine.