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Skinny Egg Salad

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I am definitely coming down with something. I blame Zach. He left here with a super annoying head cold, and I think that it finally caught up with me. This is no fun as you can imagine, and I can see a day of lounging in bed with a nice hot cup of tea. First things first…let’s talk egg salad. I made this salad earlier this week, and it was gone in a day. Did I mention that it’s just me here? Yup, I ate a 6-egg, egg salad in one day. It was just soooo good, and I didn’t feel one bit guilty either. This egg salad is a lightened up version of a lunchtime favorite. Instead of mayo, I threw Greek yogurt into the mix, and flavored it with all my favorite flavors: garlic, chives, mustard, etc…This salad is just perfect for Sunday prep (if you do such things on the weekends). I love salads like these as make-aheads for lunches for the upcoming week. It can be served with bread, lettuce, or all by itself. It stores nicely in the fridge for a couple of days. It’s quick and simple, which I just love…and you will too.






Beer Love:

Beer: Lagunitas Brewing Company’s Hairy Eyeball
Style: American Strong Ale
ABV: 9.40%
Description: I like this beer for it’s roasty, toasty, maltiness. It’s also just a tad nutty, which I also love. The pairing may sound a bit unconventional. When I originally thought of what I would pair with this egg salad, I thought of something much lighter, like a pale ale. There is just something about this strong ale and this egg salad that make the two a match made in heaven. The roastiness of this brew really compliments the roastiness of the paprika in the salad which shines through just enough to make you taste it. This ale is also just a tad bit fruity and boozy, which I just love. If you haven’t tried Hairy Eyeball yet, be sure that you do. It’s 100% worth the purchase.








Other Cold Salads!
Mediterranean Olive Couscous Salad


Thai-Style Chicken Salad


Italian Pasta Salad with Tomato Vinaigrette


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

9 Responses

  1. Love the idea of using greek yogart to make it healthier… I bet they taste fantastic. Thanks for sharing.

  2. I love egg salad too. I really like that instead of mayonnaise you used a greek yogurt-clever!
    I hope you are feeling better.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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