Egg Salad with Greek Yogurt

I like mayonnaise.  I am not proud to say it, but I like the taste of mayonnaise.  However, in my journey to eat whole, gmo-free foods, I have found that I am unable to consume it with a clean conscience.  Here are the ingredients in Hellman’s Mayonnaise: Soybean oil, whole eggs, vinegar, water, egg yolks, salt, sugar, lemon juice, natural flavors, calcium disodium EDTA (used to protect quality.)  Now, prior to learning so much about oils and soy, I would have thought that these ingredients don’t seem so bad.  However, now armed with the knowledge of the health affects of soybeans, I avoid products with soybean and soybean oil like the plague. (http://articles.mercola.com/sites/articles/archive/2010/09/18/soy-can-damage-your-health.aspx)  So, I set out to create an egg salad free of mayonnaise, which at first I didn’t think possible, unlike a light bulb went off (and a quick google search.)  I found that some recipes for egg salad replaced mayonnaise with greek yogurt.  I decided to create my own egg salad that would please me and my boys without missing the mayo.  Here is what I created and I got approvals from my husband and boys and they didn’t even realize I hadn’t used mayonnaise until I told them after they were about halfway done with their sandwiches.

Boil 8-9 Eggs (preferably pastured eggs) and peel.  You can chop up the eggs in a food processor but I prefer doing everything in one bowl because it means less dishes!  I cut the eggs with a knife and fork right in my bowl.

Mix the chopped up eggs with the following:

• 1/3 cup of 2% Greek Yogurt (I used Fage)
• 1 tbsp dijon mustard
• 1 tsp of paprika
• 1 tbsp dill relish (optional – I didn’t care for this but my husband liked it)
• dash of salt & pepper

Depending on your preference, you may want to add more greek yogurt, if you prefer it more moist.  It really is a pretty customizable recipe but the important thing is that the mayo is out and the greek yogurt is in!  I sometimes use Old Bay Seasoning or yellow mustard for my egg salad.  Serve your egg salad on a bed of lettuce, garnished with tomatoes or on toasted, sprouted, whole grain bread (as shown below) with spinach and tomatoes.