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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 5.8 g total fat; 2 g saturated fat; 188 mg cholesterol; 218 mg sodium. 146 mg potassium; 3.5 g carbohydrates; 0.5 g fiber; 2 g sugar; 8.6 g protein; 438 IU vitamin a iu; 3 mg vitamin c; 32 mcg folate; 66 mg calcium; 1 mg iron; 12 mg magnesium;

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