Sweet Southern Egg Salad

Sweet Southern Egg Salad

2 Reviews
From: EatingWell Magazine, March/April 2012

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • 2 teaspoons mustard
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 8 hard-boiled eggs (see Tip)
  • ½ cup thinly sliced celery
  • ¼ cup chopped sweet gherkin pickles
  • 3 tablespoons chopped sweet onion


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  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • 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 information

  • Serving size: about ¾ cup
  • Per serving: 132 calories; 7 g fat(2 g sat); 0 g fiber; 6 g carbohydrates; 11 g protein; 33 mcg folate; 189 mg cholesterol; 3 g sugars; 0 g added sugars; 355 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 1 mg iron; 395 mg sodium; 204 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ lean meat, ½ fat

Reviews 2

April 22, 2014
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By: EatingWell User
Calorie content How can the calorie count be 132 when each serving contains 2 eggs which are 80 calories each.
March 24, 2013
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By: EatingWell User
Light and Satisfying This was delicious, so glad I found this light recipe. I cut down the recipe for one, used lots of veggies and plain greek yogurt. Making this again very soon! : )