Yogurt is a great baking and cooking aid once you start experimenting with eggless recipes. Plain or unflavored Greek yogurt can be used in baking or as a mayonnaise substitute for salads and dressings.

I use Greek yogurt in salads and dressings such as my Bacon Cheddar Ranch Potato Salad (https://myegglessworld.wordpress.com/2013/06/28/bacon-cheddar-ranch-potato-salad/). Rachel Ray is well known for her dislike of mayonnaise so her tv site is a great resource for eggless salad dressings (http://www.rachaelrayshow.com/food/).

I use plain yogurt to help with egg replacement in baked goods, such as my Whole Wheat Banana Bread (https://myegglessworld.wordpress.com/2013/04/19/whole-wheat-eggless-banana-bread/). It`s also a great addition to chocolate cakes and cupcakes or scones. When replacing yogurt for eggs in baked goods, the ratio is generally 1/4 cup yogurt per egg.