Veggie Egg Salad (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Veggie Egg Salad

http://www.eatingwell.com/recipes/veggie_egg_salad.html

From EatingWell:  March/April 2012

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

Ingredients

Preparation

  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.

Nutrition

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

1/2 Carbohydrate Serving

Exchanges: 1 1/2 lean meat, 1/2 fat

Tips & Notes