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Veggie Egg Salad

  • 25 m
  • 25 m
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


  • 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.
  • 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.
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