My past few weekly lunches of cut-up raw veggies and hard-boiled eggs was getting kind of boring, but I was still enjoying the fresh veggie + added protein combination, so this week I updated it to this...
I've heard that you can substitute yogurt for mayonnaise in egg/potato-types of salad, and I've been meaning to try it out, since I really, really don't like mayo. I happen to have a few containers of Fage Greek Yogurt in my refrigerator so when I found this Greek Yogurt Egg Salad recipe from Monica at The Yummy Life, I figured it was a perfect time to try it!
It's a very simple (and cheap!) recipe to make - eggs, greek yogurt, mayonnaise, dill (fresh or dry), and salt & pepper. She recommends using a food processor to chop the eggs, but I don't have one so I just chopped by hand. I also used dry Dill (even though I prefer fresh), because there wasn't a fresh option that day at my market. My biggest substitute was this...
Monica's recipe calls for 1/3 cup of yogurt and 1 tablespoon of mayonnaise. I really didn't want to buy a whole container of mayonnaise, so I tried to think of something I could substitute it with that I may like better. I decided on the above Bolthouse Farms Ranch 'Yogurt' Dressing (a much healthier version than many dressings on the supermarket shelf)! My thought process was, 'ranch dressing is creamy and flavorful so it may potentially be a good substitute'...and it was!!
I really enjoyed my egg salad (its definitely more tart-tasting than a mayonnaise-based egg salad so try it out first!) To me, it tasted delicious, and I much prefer it to traditional egg salads. I've been eating it for lunch over a bed of mixed greens, cherry tomatoes, red onion, and sautéed zucchini. (I made the zucchini earlier this week and refrigerated it).
I'll definitely be making this again. Let me know your thoughts if you try it out!
