This egg salad isn't the one you remember from your childhood, but it will be one you'll want to serve your guests. Instead of mayonnaise and celery, we use Greek yogurt, chopped cucumber and green onions, and then season it with dill.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together the eggs, cucumber, green onions, yogurt, dill weed, salt, and pepper. Serve immediately or cover with foil or plastic wrap and chill for up to 2 hours. Divide among four serving plates.

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Nutrition Facts

101 calories; protein 8.6g 17% DV; carbohydrates 3.5g 1% DV; exchange other carbs; dietary fiber 0.5g 2% DV; sugars 2.2g; fat 5.8g 9% DV; saturated fat 2g 10% DV; cholesterol 187.6mg 63% DV; vitamin a iu 438.4IU 9% DV; vitamin c 3.2mg 5% DV; folate 31.8mcg 8% DV; calcium 65.6mg 7% DV; iron 1mg 6% DV; magnesium 12.2mg 4% DV; potassium 145.8mg 4% DV; sodium 217.6mg 9% DV.