A modern take on a traditional vanilla cake! This recipe was essentially an artistic oversight. I had already added the cinnamon to a luscious chocolate cake I was trying to bake when I realized I was out of cocoa powder. I decided to keep making this dish, and I was astonished by the results! This recipe holds a particular place in my heart because it was the first that I created on my own. Even while you can’t taste the honey with a teaspoon, it does provide a hint of an intriguing sweetness to the frosting. Add up to 1/3 cup (or to taste) of honey for a stronger honey flavor.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 hard-cooked eggs, chopped
- ¼ cup plain fat-free yogurt
- 1 tablespoon parsley flakes
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.
Nutrition Facts
| Calories | 83 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 141 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This was hands down the worst tasting egg salad ever. I thought I’d try it because it was different with the yogurt. Yuk! Dukes, Hellmanns or nothing!
I made this recipe, but I used mayonnaise in place of the yogurt, and added some horseradish. It’s not as healthy, but I really liked it, and super easy!
I added more paprika to see if would add flavor. Removed it from my favorite list.
lacked flavor
I thought my kids would not be able to tell that I used greek yogurt instead of mayonnaise but they totally busted me. The kids still ate it as I have a strict rule “eat it or go hungry”. For me, it wasn’t bad though I missed the basics that are usually in egg salad, like chopped celery and chopped onion. Not a bad recipe, but it just wasn’t the one for us.
This definitely is “easy” and a very basic recipe for classic egg salad. I do like the idea of using fat free plain yogurt, but make sure it’s Greek or you’ll end up with that horrible “fat free dairy product” aftertaste. I did take a little liberty with this and added a splash of yellow mustard and since there’s something to be said for mayo in an egg salad I opted to add a couple of Tbsp. of Hellman’s light mayo. If you want a little crunch you could also add in a little chopped celery or green onion. I mix the “dressing” separately and mix it with the eggs so the flavors blend better. I also opted to sprinkle the paprika over top vs. in the salad to avoid any discoloration. Overall, very tasty on toasted whole grain bread.
Good flavor, even warm!
I wanted to like this recipe, but the sour yogurt taste was too much for me.
This is really very good if you use a good quality Greek yogurt.