My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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curried Greek yogurt egg salad

I am not a mayonnaise person.

If mayonnaise was a health food I still wouldn’t be into it. 

And Miracle Whip?  Don’t even go there.

As you know I’m obsessed with eggs.  However, I have a love-hate relationship with egg salad.  I want to taste the eggs not the mayo.

Today I solved my egg salad issue.

Initially, I was a little leery of using Greek yogurt.  Would it be too tangy?  Would it hide the flavor of the eggs?  Would it taste awful with eggs?  What spices would pair well with the yogurt + eggs and take away the tang? 


My first combination was making a lemon curry egg salad, with a few other spices.

Terrible.  Complete fail!

The lemon didn’t work with the egg flavor at all.  I tried to add ginger and about lost my lunch.  I made small test batches, so there wasn’t too much lost.  Next up, I ditched the lemon and changed up a few of the spices.

Have you ever realized brown eggs are incredibly hard to peel while white eggs are not??  Check out the difference.  I’m completely baffled.  This always happens to me!

Good thing I was making egg salad and not deviled eggs!

So, word to the wise.  If you’re going to make egg salad use white eggs.  I’ve also heard the fresher the eggs the harder they are to peel.

I like a nice coarse chop for my salad.  First, I cut the egg in half, and then chop into ~1/4-1/2” pieces.

One thing to note about farm fresh eggs: you should wait at least a week after they’re laid to hard boil

Instead of adding celery for crunch, I added diced red pepper.  It added a crisp + sweet bite to this dish.  The touch of honey is key in helping balance the bitterness of the spices.  I’ve already made 2 batches in one day.  Chris was all over this!

Curried Yogurt Egg Salad [serves 2-3]

  • 6 large eggs
  • 1/3c 2% plain Greek yogurt
  • 6T red pepper, diced
  • 1t curry
  • 1/2t honey
  • 1/8t garlic powder
  • 1/8t cumin
  • 1/8t garam masala
  • 1/8t salt
  • black pepper to taste
  1. In a large pot, carefully add 6 eggs and cover 2” over the eggs with cold water.
  2. Cover + bring to a boil over medium high heat.
  3. Let boil 2min, then turn the burner off, set your timer for 14min and let the pot sit covered, while they continue to cook.
  4. Drain the water and add the eggs to a large boil filled with ice.  Set in the fridge until fully chilled. ~2hrs
  5. In a small bowl, combine yogurt and all of the spices.  Set aside.
  6. Carefully crack the eggs on the counter or a cutting board and peel off the shell.  Check to make sure every piece of shell has been removed.
  7. Slice each egg in half and then coarsely chop.
  8. Add to a bowl with the diced red pepper and then add the yogurt mixture into the bowl.
  9. Gently stir until well combined.
  10. Add more salt + pepper to taste.
  11. Store in a sealed container in the fridge for up to 3 days.

tips/substitutions:  Instead of honey, sub agave nectar or brown rice syrup if desired.  Using Greek yogurt is key.  Regular yogurt is too runny.

Topping with avocado, is highly recommended. 

And in other super sweet news…

My beer soaked fries from this summer, made the morning news in St. Louis!!  I just found out about this today and couldn’t believe my blog was talked about on TV!  This recipe has seen more attention than any other on my blog.  Who would have thought?


Reader Comments (88)

Ummm, you are now FAMOUS in my home town! Congrats!

February 7, 2012 | Unregistered CommenterGinette

i don't dig mayo in my egg/tuna salad either. go greek yogurt!!!

February 7, 2012 | Unregistered Commenterlynn @ the actor's diet

Your beer soaked fry post...blast from the past. And boy, what a good one. Congrats!

I actually love mayo in all forms and adore miracle whip. I think it's a love it or hate it food. Curry is one of those hate it foods for me. I wished I could love it, but I just...can't. But I love the idea of using Greek yogurt as the base for egg salad. I have tons of Greek yogurt on hand at the moment. And avocado. And a husband who loves eggs and egg salad!

In culinary school, we learned a foolproof way to make hard-boiled eggs. We started by boiling the water, than gently placing the eggs in and cooking them for exactly 12 minutes. After that, we placed them in an egg bath (with basket inside) and gently tapped them against the side of the bowl (under the water) and peeled it that way. The water helped create a sort of barrier between the actual egg and became quite easy! We did use white eggs though....

I'm not a big mayonnaise person either! (And I hate miracle whip) But homemade mayonnaise is totally different, you should try it one day, its really simple to put together.

I'm gonna to have this very soon. You cooked ur eggs in 2 mins?! It's pretty quick. I never have heard just in 2 mins.
And, congratulations for your recipe on TV appearance! :)

February 7, 2012 | Unregistered CommenterSonia

I love mayo, but this recipe looks absolutely delicious and very healthy to boot. I have a sad looking Greek yogurt container - perhaps I should revive it for dinner. Thank you!

February 7, 2012 | Unregistered CommenterSarah

Congrats on the TV shout-out, that's so fun! And btw, your chocolate Greek yogurt dip was a hit at the Super Bowl party I attended. I may or may not have also eaten some when I came home after a night of drinking, so there's that ... :)

February 7, 2012 | Unregistered CommenterJill

love this! I am not a fan of miricle whip either :)

February 7, 2012 | Unregistered CommenterLauren @ What Lauren Likes

I only use greek yogurt to make my egg and tuna salads now. You're right, it has to be greek.

February 7, 2012 | Unregistered CommenterLauren

SUCH a great idea - I'm on it!!

I really hate mayo and Miracle Whip, so I always assumed egg salad was a no-go for me. But I love eggs and Greek yogurt - what a great idea! Thanks for this recipe, I can't wait to try it out!

February 7, 2012 | Unregistered CommenterStephanie @ Legally Blinde

I hate Mayo so much. It's flavorless and the texture creeps me out. Ick! This recipe sounds good though. Congrats on the TV spot!

P.S. I don't know if you've done this but immediately after boiling I stick my eggs in an ice bath. I often boil a fresh dozen so I have them for the week and they're almost never hard to peel as long as I ice them after cooking.

February 7, 2012 | Unregistered CommenterBalancing Sylvia

i'm not a mayo/miracle whip girl either...this sounds AH-mazing! i haven't had egg salad in forever!

February 7, 2012 | Unregistered CommenterHeather (Heather's Dish)

Wow congrats on the spot on tv for your beer fries!! That's so fun :) Did they give you a heads up or did someone else tell you?

February 7, 2012 | Unregistered CommenterAngela

Can you explain why you *should* wait a week before hardboiling farm fresh eggs? I get eggs almost weekly from a gal at work and have hardboiled them just days after they're laid. Is it simply for ease of peeling?

February 7, 2012 | Unregistered CommenterLola

If you put just a little bit of vineager in the water as you are boiling the eggs, they peel really easy. That includes very fresh eggs.

February 7, 2012 | Unregistered Commenterpam

I have been wanting to make egg salad for forever and this offers a unique spin to the usual recipes I follow. Plus I'm always looking for a good excuse to get more Greek yogurt into my diet :D

A TV superstar..that's awesome...congrats!!! I love avocado on's a fav!

February 7, 2012 | Unregistered CommenterLizAshlee

You managed to make an egg salad sandwich look incredible. I love egg salad (not heavy on the mayo either please) but I can imagine its a hard subject to photograph. Interesting about the brown vs. white eggs- are brown eggs supposed to be "fresher"? I've always wondered the difference.

February 7, 2012 | Unregistered Commenterkatie @KatieDid

I can't wait to try this-- I also dislike mayo but am a big fan of greek yogurt. And the avocado on there looks divine! Also, good egg color tip-- I always buy brown eggs and end up really frustrated... No more!

February 7, 2012 | Unregistered Commentermountain•mama

I find goats yogurt works a treat for this! It's not breakfast worthy for me but works much better for dips etc than cows which I save for breakfast and smoothie purposes...

February 7, 2012 | Unregistered Commenterro

i am the same, i hate mayonnaise but love egg salad sandwich. greek yoghurt is a great helper! looks so delicious. i used to b obsessed with all kinds or egg sandwiches for breakfast. maybe i should get into it again!

February 7, 2012 | Unregistered CommenterAlexia

That looks so good, I eat a hard boiled egg everyday!

February 7, 2012 | Unregistered CommenterDena @ 40 Fit in the Mitt

Great recipe - we have 20+ chickens so we are always looking for new egg recipes!

And I would suggest waiting a month or 2 to hard boil your farm fresh eggs - they peel better the older they are no matter what color! :)

We have a special basket just for our aged eggs on the counter that are meant for hard boiling. (and in case someone asks - no, we never refrigerate our eggs!)

February 7, 2012 | Unregistered CommenterMJ

No difference the color of egg - just means they are from a difference breed chicken. There are also chickens who lay blue, green, & redish tinted eggs! :)

February 7, 2012 | Unregistered CommenterMJ

The best egg salad i evvvvvvvvvvvver had was topped with - honey + red onion + raisins + sprouts. OMG. That was a great sandy!

February 7, 2012 | Unregistered Commenterkelsey

THHAT IS SO AWESOME THAT YOUR BLOG WAS TALKED ABOUT ON TV! You totally deserve it girl :) Ps...I can never get my eggs to turn out as perfect as that. What's the secret?

February 7, 2012 | Unregistered CommenterLee

I am all over this egg sounds amazing! I love the idea of using greek yogurt (extra protein!!) but especially love putting red peppers in it! I never would have thought of that and frankly...celery is boring :)

Congrats on the TV feature!
I actually made an egg salad sandwich last week after seeing your post with it in the round up. This looks like a good combo too. I find that I have to be craving egg salad for it to sound remotely good otherwise I'm kind of grossed out but this is saved for that next craving. :)

The crunch added so much!

February 7, 2012 | Unregistered CommenterAshley

Perfect in what way? With the cooking or peeling? Like I said, the white peel much easier...not sure why!

February 7, 2012 | Unregistered CommenterAshley

I have heard of chicken salad with raisins but not egg salad...hmmmmm

February 7, 2012 | Unregistered CommenterAshley

Congrats!! That's so exciting!! And YUM. This egg salad is my kinda stuff. Especially with the avocado addition!

February 7, 2012 | Unregistered CommenterCait's Plate

I LOVE when there are blue + green eggs in my cartons!!

February 7, 2012 | Unregistered CommenterAshley

So the waiting is all to do with the peeling? That's so great you have chickens. How fun! When I buy our eggs, even the farm fresh, they've already been refrigerated so I keep them in the fridge.

February 7, 2012 | Unregistered CommenterAshley

Haha...yeah, I'm not sure what it is. Maybe some sort of different shell composition??

February 7, 2012 | Unregistered CommenterAshley

Nope, brown eggs aren't fresher. It's just a difference in breed. :) I got all of those eggs above in the same dozen, which were all laid the same day, but varied a lot on how hard they were to peel.

February 7, 2012 | Unregistered CommenterAshley

The avocado adds so much creaminess!

February 7, 2012 | Unregistered CommenterAshley

I do think it's all about the ease of peeling. A commenter below said she waits 2 months with their fresh eggs to hard boil. I've never had a problem with them after a week or so, when using farm fresh.

February 7, 2012 | Unregistered CommenterAshley

Thanks Ang! They contacted me yesterday, after it aired.

February 7, 2012 | Unregistered CommenterAshley

Yes! That is what I do, but I use all ice, since a lot of it melts to water right away and then I stick the bowl in the fridge.

February 7, 2012 | Unregistered CommenterAshley

Thanks!! So glad the dip was a hit!! Don't blame you for eating the leftovers. ;)

February 7, 2012 | Unregistered CommenterAshley

You bring them to a boil from cold water and then boil for two minutes, so they're cooking while coming to a boil as the water heats, and then you let them sit covered for 14min, with the pot covered but no heat on. :)

February 7, 2012 | Unregistered CommenterAshley

Interesting!! I've always heard to place them in cold water and bring them to a boil to let them gently rise in temperature. I'm sure there are numerous ways it can be done! I

February 7, 2012 | Unregistered CommenterAshley

Totally understand about curry. My mom despises it!

February 7, 2012 | Unregistered CommenterAshley

TOO funny!!!!!!!!! Love you girl!

February 7, 2012 | Unregistered CommenterAshley

Oh my goodness. I can never say no to egg salad and this version looks divine.

Congrats on the news coverage! That is exciting!

February 7, 2012 | Unregistered CommenterChristina

I love egg salad, and greek yogurt is definitely the new mayo!

February 7, 2012 | Unregistered CommenterJessica

I have heard that you can keep fresh eggs out on the counter without refrigeration (unless they've already been refrigerated), but I've always been kind of nervous to do that. What is the difference between leaving them out and refrigerating them? Something to do with the proteins I think..?

February 7, 2012 | Unregistered CommenterAndrea

I've never tried egg salad before, it's always kind of skeeved me out.. but this actually looks really good! I'm going to have to try this for sure :) And congrats for having your recipe mentioned on TV, that's awesome!

February 7, 2012 | Unregistered CommenterAndrea

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