in Recipes

Egg salad without mayo, light

updated

Spread the love

Ingredients for 4 servings:

  • 250 g natural yogurt
  • 6 m.-sized eggs
  • some spring onions, finely chopped
  • 1 tbsp vinegar (fruit vinegar)
  • 1 tbsp parsley, fresh or dried, chopped
  • 1 tsp mustard, medium hot (Bautz’ner)
  • salt and pepper
  • possibly sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hard-boil the eggs. Pour the natural yogurt into a bowl, along with the parsley and spring onions. Mix with salt, pepper, and vinegar (1-2 tablespoons) to taste (if it’s too sour, add a pinch of sugar). Peel the eggs. Separate the egg yolks from the egg whites, mash the egg yolks and natural yogurt with a fork. Finally, roughly chop the egg whites and add them. Chill in the refrigerator for at least 1 hour to allow the spices to develop their full flavor.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Yeast dough cream cheese rolls

Chocolate walnut muffins with apricots