Veggie Egg Salad

Name: Veggie Egg Salad
Ingredients: 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; 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.

10 ingredients

1 steps

Ingredients

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
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.

Directions

1

{"0":"1.Combine yogurt, mayonnaise, pepper and salt in a medium bowl.","1":"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.","3":"Nutrition","5":"Per serving : 135 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 189 mg Cholesterol; 7 g Carbohydrates; 11 g Protein; 1 g Fiber; 314 mg Sodium; 248 mg Potassium","7":"1\/2 Carbohydrate Serving","9":"Exchanges: 1 1\/2 lean meat, 1\/2 fat"}