Trade out

I routinely use plain nonfat Greek yogurt for egg salad, deviled eggs, and similar things. I also use it as a topping like SuzySunshine does (I especially like it on enchiladas or quesadillas, and black bean soup).

I make my own salad dressings in one-meal sizes (because I like variety, get bored long before a bottled dressing runs out). Plain Greek yogurt is a great base for "creamy" salad dressings, too, with choice of fresh or dried herbs, garlic, possibly a little blue cheese when I have the calories, or other add-ins.

Another thing I like is plain Greek yogurt mixed with peanut butter powder (ideally chocolate peanut butter powder) then mixed with frozen berries (still frozen) as a snack or dessert. If it's not sweet enough, I'd add a little blackstrap molasses rather than a non-caloric sweetener. (A good brand of blackstrap molasses has surprisingly good micronutrients, and I like the taste. I don't think there's anything wrong with non-caloric sweeteners, but they generally taste off to me, and are oddly unsatisfying, so I don't use them.)

I always put a good blop of plain Greek yogurt in my oatmeal, too.

Plain nonfat Greek yogurt is so diversely useful, tasty, calorie efficient and high in protein: I always have at least one big tub of it in my refrigerator. I use it daily.

A lot of ‘me too’ here plus I use yoghurt mixed with an egg and seasoning as the ‘béchamel sauce’ for lasagne - sometime with a light covering of grated strong cheddar or Parmesan cheese…

westrich20940 wrote: »

kshama2001 wrote: »

I use a lot of Greek yogurt. However, for swaps, I tend to replace half rather than the whole thing. I made Waldorf salad like this many times this summer.

I'd be able to try this out. I'm just thinking swapping all of it for the mayo will change the flavor of egg salad significantly - in a way that I would mind. Maybe OP likes it more sour/sharp.

I don't find that all yogurt changes the egg salad unacceptably. I don't experience it as more sour/sharp specifically. However, I admit I don't like my egg salad super-goopy as I know some people prefer. Whether mayo or yogurt, I'm using the minimum amount needed to hold the mix together.

I do yogurt dressings a lot, one of my favoutites is to add dijon mustard or mustard powder, lemon juice and black pepper. Tastes great with so many things - sometimes add chili sauce or flakes instead of as well. I love it with salads - egg, tuna etc - but also on the side of grilled meat, fish, chillies etc