I've had a hankering for an egg salad sandwich for a little bit now and when Hub came home with a box of small croissants (marked on clearance) yesterday, I new I needed to give into my hankering. While there is nothing difficult about making egg salad, since it had been a while since I'd made it I went looking online for a recipe to make sure I didn't leave out some important ingredient.
I'm so glad I did! Somehow "healthy egg salad" popped up and I was inundated with recipes that replace the mayonnaise with plain yogurt. After skimming different recipes I decided to just wing it with whatever I had in the kitchen that I thought would be good. I don't have an exact recipe to offer you, but I'll pretty much tell you how I made it.
First some notes: Of course, I used Skyr (in place of the plain yogurt, which is in place of mayonnaise) but if I didn't have that, I'd have used plain Greek Yogurt in place of mayonnaise. I think regular ol' plain yogurt would be too runny for this.
I chopped up everything real fine (except for the egg white - that I chopped medium-size-like), and mixed the following things together so that it tasted more or less like my regular egg salad:
Chopped hard boiled eggs (I used 8, but only because I made the salad it too thin and I needed more egg to balance the liquid-y texture).
Finely chopped celery
Finely chopped onions (I used my Walking Onions)
Mustard (a lot of recipes suggest Dijon, but I didn't have any, and I'm not sure I'd like it, anyway)
Plain Greek yogurt (amount is up to you) go easy until you get the consistency you like.
Spices: Your choice
I put in Salt & Pepper to taste. And Mrs. Dash Original Salt-Free Seasoning. I know... I already put in salt, but I love this stuff. It always goes in egg or chicken salad here.
And because after all that it still needed something, I put in a dash or two of bottled lemon juice (bottled is all I had).
Because by this time I had made it too runny, I boiled two or three more eggs, and by the time I mixed those in, it was too dry, and at this point I added about a tablespoon of Hellman's Mayonnaise to see if it stepped up the taste a bit.
Now, I'm not going to pretend this didn't taste different. It did. And I thought for sure Hubs would look at me funny when he took a bite. But he didn't. He said it tasted good.
Honestly, I'm not sure that little bit of Hellman's made any difference, so I may skip it next time. I would prefer to try adding more/different spices until the flavor zings for me.
But really... except for putting my healthified egg salad on a croissant (a very small one, mind you), this is a pretty passable healthy substitute for egg salad made with mayonnaise.
I'm curious if others of you have ditched the mayo for Greek yogurt in your egg salad. Let me know in the comment section. And feel free to let me know what you put in your egg salad - healthy or not.
