EAT HEALTHY AND THRIVE: Veggie Egg Salad
Crunchy carrot, cucumber and scallions are a colorful addition to this vegetarian egg salad recipe. Pack it with some crunchy crackers and tomatoes for a healthy, light lunch.
4 servings, about 3/4 cup each
Active Time: 25 minutes
Total Time: 25 minutes
Gluten free | Healthy weight | Heart healthy | Low calorie | Low carbohydrate | Low saturated fat | Low sodium
3 tablespoons nonfat plain yogurt 3 tablespoons reduced-fat mayonnaise 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 8 hard-boiled eggs (see Tip) 1/2 cup finely chopped carrot 1/2 cup chopped cucumber, peeled and seeded if desired 1/4 cup sliced scallions
1. Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
2. Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in carrot, cucumber and scallions.
Tips & Notes Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Per serving: 135 calories; 7 g fat ( 2 g sat , 2 g mono ); 189 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 11 g protein; 1 g fiber; 314 mg sodium;248 mg potassium.
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