I’ve been substituting homemade yogurt for mayonnaise in all my recipes lately and, disgusting as it might sound, it actually tastes better: a little tangy, not quite so sweet, but the consistency is excellent.
I mash up three hard-boiled eggs with a potato masher in a flat bowl, mix in three teaspoons of yogurt, add a small fried and diced onion, and sprinkle some tarragon and VWALAH! Delicious egg salad. Serve on matzoh or bialy for best results.
The cool thing about chopped liver is that you can down-size whatever recipe you use. I love chopped liver, my gf doesn’t. So I’ll make a single appetizer serving.
ETA: yogurt replaces the sour cream on a baked potato or in a burrito very nicely
Yogurt is also good in coleslaw and is an integral part of tzatziki sauce. It also makes an excellent salad dressing if you add the right ingredients (mustard, blue cheese, etc.) I think most of the bottled salad dressings that some of us grew up with (Green Goddess, Thousand Island, etc.) can be easily replicated. For all of these things, I always used unsweetened Greek yogurt (also called strained yogurt).
I thought that’s all it’s made with (in addition to dill and other things).
ETA: Never mind, I thought you were saying tzatziki is sometimes made with sour cream. Yeah, I’d prefer it on just about everything, although my dairy consumption these days is restricted. I’ll have to keep it in mind for the occasional treat.
I always make my egg salad with celery seeds. I don’t think I’d care for tarragon. And fried onions? I don’t like warm egg salad – the fried onions would be congealed in cold egg salad. Sounds interesting, but not appealing to me.
