No....mayo is more sour than yogurt....and has a definite mustard flavor.
I'll bet you could doctor up either sour cream or yogurt ( I like the idea of sour cream better) by adding some lemon juice and some dijon mustard to boost the flavors.
But you aren't saving any fat calories....unless you are dealing with an egg allergy.

Interesting, I've never got sour from mayo. Sweet, yes, but sour? Never. Tart, never. Yogurt, yes on both.

Thanks! I'll stick with mayo!

I use Duke's Light and it's fantastic.

Always been a Hellman's person :o)

At least you're not Miracle Whip!

TWO CUPS of mayo seems like a LOT for a recipe that only has 3 cups of chicken in it?? I doubt using sour cream or yogurt would create a disaster, but definitely would have flavor different from mayo. Tangy compared to smooth.

Mimi....read a recipe for mayonnaise....it contains lemon juice and vinegar...eggs and oil and mustard....no sugar.
Are you sure you are not thinking of Salad dressing? Miracle whip?

Were you trying to lighten it up? You could sub in like half a cup of well drained non-fat yoghurt for mayo, or beat in a couple of eggwhites and reduce the amount of water. Knowing the exact amount to make it come out right the first time takes judgment. I generally like to just stick with the recipe, or create a new one kind of cribbing off the old one, rather than just tinkering.

It was just a passing "what if" thought!

I know this is late, but you might try 1/2 mayo, 1/2 sour cream...

I'm sticking with the original recipe. Thanks