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Veggie Egg Salad
EatingWell Test Kitchen
“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.”
3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
8 hard-boiled eggs (see Tip)
½ cup finely chopped carrot
½ cup chopped cucumber, peeled and seeded if desired
¼ cup sliced scallions
1Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
2Halve 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.
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.