Crunchy celery, gherkin pickles and sweet onion flavor this Southern-style egg salad recipe. Serve on pumpernickel toast or a bed of lettuce.
4 servings, about 3/4 cup each
Active Time: 15 minutes |
Total Time: 15 minutes
3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
2 teaspoons mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs (see Tip)
1/2 cup thinly sliced celery
1/4 cup chopped sweet gherkin pickles
3 tablespoons chopped sweet onion
Combine yogurt, mayonnaise, mustard, pepper and salt in a medium bowl.
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 celery, gherkins and onion.
Per serving :
7 g Fat;
2 g Sat;
2 g Mono;
189 mg Cholesterol;
6 g Carbohydrates;
11 g Protein;
0 g Fiber;
396 mg Sodium;
204 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 lean meat, 1/2 fat
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.