Sweet Southern Egg Salad

3.9 (17)
Sweet Southern Egg Salad

Crunchy celery, gherkin pickles and sweet onion flavor this Southern-style egg salad recipe. Serve on pumpernickel toast or a bed of lettuce.

Yield: 4 servings, about 3/4 cup each
Active Time: 15
Total Time: 15


  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • 2 teaspoons mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 8 hard-boiled eggs (see Tip)
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped sweet gherkin pickles
  • 3 tablespoons chopped sweet onion


  1. Combine yogurt, mayonnaise, mustard, pepper and salt in a medium bowl.
  2. Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in celery, gherkins and onion.

Tips & Notes

  • Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.


Nutrition Per Serving

calories 132
fat 7 g (2 g sat, 2 g mono)
cholesterol 189 mg
carbohydrates 6 g
protein 11 g
fiber 0 g
sodium 396 mg
potassium 204 mg

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1 1/2 lean meat, 1/2 fat

From EatingWell March/April 2012