Skinny Sriracha Egg Salad made with plain yogurt, avocado, and Sriracha hot sauce. A deliciously healthy option for lunch, dinner, or snacktime!
As a mom, there is something I really love about the holidays that come and go without too much hoopla. Holidays like Easter!! I think it’s because everyday life with kids feels busy enough….that when you add holiday hoopla into the mix, there’s always the chance it will put you right over the edge!
This year felt especially hoopla-free, mostly because spring break was the week before Easter and we spent half of it at a water park. Which left us with very little time to go nuts with things like making cute Easter crafts and treats and gifts, or building a bunny trap (do people do that??), or even dyeing Easter eggs!
I’m okay with skipping all of that…..except, of course, the Easter eggs. Dyeing eggs is a MUST, if for no other reason than they’re delicious to have around!! So on Saturday morning, the day before Easter, we dyed close to 3 dozen eggs….and we had a blast doing it! And now….we have 3 dozen hard boiled eggs sitting in our fridge. Time to make egg salad!!
Egg salad and I go way back. It has always been one of my favorites, even as a kid! In fact, I remember in second grade when I won the prize of my teacher making lunch for me, and I requested none other than an egg salad sandwich. That poor teacher!! It’s just that it’s so good, and it’s not something anyone makes very often because you have to have hard boiled eggs to do it. So when I do finally get around to making it, I go a little crazy for it!
I decided to make this skinny version by substituting plain yogurt for the mayo, seasoning it with garlic salt and Sriracha, and adding diced avocado. I love the combination of the spicy Sriracha with the creamy avocado, and I especially love the fact that I can go a little crazy eating it….without any guilt! Bring on the egg salad!
Ingredients
- 4 hard boiled eggs
- 1/4 c. plain yogurt I used regular yogurt, not Greek
- 1/2 avocado chopped
- 1 Tbsp. Sriracha sauce
- 1/8 tsp. garlic salt
Instructions
- Peel and dice eggs.
- Mix in plain yogurt, Sriracha, and garlic salt and stir to combine.
- Add chopped avocado and stir carefully.
- Serve on a sandwich, a salad, or just enjoy plain!
Cher @ Designs by Studio C says
Holy cow, that looks so fabulous and combines two of my faves – avocado and sriracha!
Brenda @ Chatting Over Chocolate.com says
Sriracha and avocado in egg salad?! YES, please and thank you!! This sounds amazing, Cathy! Thanks for sharing! Pinned 😉
Jamie+@+Love+Bakes+Good+Cakes says
We don’t have egg salad too often, but I can’t wait to try this version!
Jen @ Yummy Healthy Easy says
I happen to have about a dozen hard boiled dyed easter eggs in my fridge!! And you know how much I LOVE skinny recipes!! This looks delicious, pinned! Thanks Cathy!
Mary Frances @ The Sweet {Tooth} Life says
Me and egg salads go way back, too! Er, as way back as I can go 😉 I love it; it always reminds me of summer and grill outs. Love this sriracha version, especially since it is skinny! Pinned!
Gretchen+@+Two+Healthy+Kitchens says
We must be on the same wavelength! Shelley and I just posted egg salad with yogurt and avocado last week! I’m totally lovin’ your version — Sriracha = YUM!!! I can’t wait to make this! I’ve still got plenty of hard-cooked eggs in the fridge! 🙂 Thanks for an awesome recipe!
mom24boys says
I have never thought of mixing avocado right into egg salad. Thanks for the idea!
We have egg salad every 3-4 weeks around here. We have 14 laying hens and sometime the eggs get ahead of us. Luckily, everyone here loves egg salad! Sometimes I mince radish real fine and add that for a change. I have used deli horseradish mustard for a different kind of kick but haven’t tried sriracha before.
What is peculiar about that is I often make deviled eggs with sriracha. I don’t measure it; I just put in enough to make it medium-spicy. Then, once the whites are stuffed, I put a pea-sized ‘dot’ of sriracha on each for garnish and extra spice as well as to identify the eggs that are spicy (I always make 2 or 3 types). You should try it!
mom24boys says
Oops, screwed up my code.
Andi+@+The+Weary+Chef says
I’m crazy about this recipe, Cathy! I love the yogurt substitution, Sriracha is one of my favorites, and the avocado takes it over the top. What a great job! 🙂
Jess says
Yes please! Making this weekend, love the spicy twist!
Julie+@+Julie's+Eats+&+Treats says
Totally agree egg dying is the one must activity! What a great twist on the same old egg salad!
Marla says
Is it okay to use greek yogurt? that’s all I buy.
Barbara says
Can I use sour cream instead of yogurt? I hope so it sounds and looks so good