Yogurt instead of Mayo for the win!

5 from 1 vote

Greek Yogurt instead of Mayo

I like to view healthy eating as a bit of a game.   See, I’m a foodie and absolutely love a well-crafted, delicious meal.  But I also love how I feel when I eat a healthful meal.

It becomes a fun challenge to try to combine the two into a truly great meal.

Sometimes, it’s as simple as finding a tasty and good-for-you recipe.  Other times, it’s about making creative substitutions.

The best kind of substitution is one in which you can swap out a Really Bad Food™ with a Really Good Food™ and find that it tastes just as good — if not better!

As you likely know, mayonnaise is one of the most fat-laden, calorie dense foods out there.

Case in point:  A good friend of mine once told me that his college roommate used to eat mayonnaise right out of the jar; he was a broke rock climber, you see, and found that mayo gave him the most calories for his buck.  Yuck!

Personally, I think that low-fat mayonnaise tastes downright awful, even when it’s “hidden” in other foods.  Instead, I’ve been enjoying Greek Yogurt as a spectacular substitute for mayo. It’s much thicker than regular yogurt — almost like a custard or a mascarpone cheese — and is much higher in protein.

One of my favorites is Fage Fat-Free Greek Yogurt, though unfortunately it’s not certified Organic.  (It’s pronounced “Fa-Yeh,” by the way).  Trader Joe’s also sells good 0% Greek Style Yogurts (both Organic and Not), but I find they’re a bit tarter than the Fage. There are a few other brands out there as well, of course, so go with whatever you find and/or prefer.

I should point out that I’m not telling you to never eat mayo.  I’m just saying that when you do, make it count — don’t use it as an ingredient where it  “disappears” into the recipe.

So here’s my “Hooray, it’s the weekend!” gift to you:  Two recipes in which the yogurt sub works particularly well.  You’ll never miss the mayo.

Salmon Salad

Greek Yogurt instead of Mayo
5 from 1 vote

Wild Alaskan Salmon Salad

By: Andrew Wilder
Although it's found in pretty much any well-stocked grocery store, it can be pricey. Costco sells a good one in packs of six; you can also get it at Trader Joe's. Make sure it's packed in water, not oil.
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes
Servings: 2 servings


  • 1 can 6 ounces Wild Alaskan Pink Salmon
  • 1 stalk Celery, chopped
  • 1/3 cup Fat-Free Greek-Style Yogurt
  • 1/2 tsp. Mustard
  • 1/4 tsp. Dill
  • Pinch Freshly Ground Pepper, to taste
  • Other items you can throw in for some crunch, color, and nutrients: Chopped Red Bell Pepper, Onion, Cucumber, Jalapeño... you get the idea.


  • Combine all ingredients.
  • Serve half the mixture rolled up in a 100% Whole Wheat Tortilla with a leaf of lettuce and some diced tomato (or however else you like).


Calories: 24kcal, Carbohydrates: 1g, Protein: 3g, Cholesterol: 2mg, Sodium: 44mg, Potassium: 99mg, Sugar: 1g, Vitamin A: 135IU, Vitamin C: 1.2mg, Calcium: 45mg
Like this recipe? Rate and comment below!
Greek Yogurt instead of Mayo
5 from 1 vote

Spinach Artichoke Dip

By: Andrew Wilder
Using yogurt instead of mayonnaise really lightens up this crowd favorite.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 10 servings


  • 1 can artichoke hearts, rinsed, drained, and chopped
  • 1/2 cup chopped, cooked frozen spinach (thawed)
  • 1/2 cup Greek-style Yogurt
  • 1/4 cup low-fat shredded mozzarella cheese
  • 1/4 cup shredded parmesan, romano, and/or asiago cheese
  • 1 tsp. garlic powder, not garlic salt
  • Pinch ground pepper, to taste


  • In a large, microwave-safe bowl, combine all ingredients.
  • Heat on high in the microwave, in 30-45 second increments, stirring each time to be sure it heats evenly.
  • Alternately, you can double the recipe and bake in a casserole dish at 350° for 30 minutes, covered.
  • Sprinkle a little more mozzarella on top and bake uncovered at 450° for about 8 more minutes, until the cheese is browned.


Serve with 100% Whole Wheat Bread, Ak-Mak Crackers, or a few Reduced-Fat Triscuit Crackers.


Calories: 66kcal, Carbohydrates: 1g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 77mg, Potassium: 42mg, Vitamin A: 75IU, Vitamin C: 0.9mg, Calcium: 67mg, Iron: 0.2mg
Like this recipe? Rate and comment below!

Do you have a great yogurt-for-mayonnaise idea?  Share it in the comments below!

Total” © 2009 chrisinplymouth, used under creative commons license.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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March 2, 2013 8:00 am

I have been using Fage instead of sour cream on baked potato, in tuna and chicken salad, I mix it with frozen fruit for a great dessert, and I make salad dressings with it as my creamy base. Great with dill and cucumber! I think this is just the beginning since I love to experiment.

March 2, 2013 5:45 am

Thanks for the recipes, I was looking to sub the mayo in my baked salmon and smoked whitefish salad. I really dislike mayo, so much rather keep a large plain non-fat Greek yogurt in the refrigerator.

October 17, 2012 12:46 pm

Thanks Andrew,
I’m sure it will help.