Egg salad with Greek yogurt sauce

Egg salad with Greek yogurt sauce
5.0/5 rating (1 votes)

  • Serves: 4
  • Complexity: easy


  • 8 hard-boiled eggs, peeled
  • 10 cherry tomatoes
  • 150g canned corn, drained
  • 200g mixed green salad
  • For the yogurt sauce

  • 150g Greek yogurt
  • 2tbs mayonnaise
  • 2tbs white wine vinegar
  • 1tsp mustard
  • salt
  • pepper


  1. Cut the eggs in slices ant the tomatoes in half. Rinse the corn with plenty of water and drain it.

  2. Pour into a bowl the green salad, the tomatoes, the corn. Add the eggs.

  3. Beat in a bowl the yogurt with the mayonnaise, the vinegar and the mustard. Add salt and pepper and mix well. Add the yogurt sauce to the salad and serve.