Fresh Egg Salad

Fresh Egg Salad

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 hard-cooked eggs, chopped
  • 1 cup chopped cucumber
  • ½ cup sliced green onions (4)
  • ⅓ cup low-fat plain Greek yogurt
  • 1 teaspoon dried dill weed, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Preparation

  • Prep

  • Ready In

  1. 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.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 101 calories; 6 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 9 g protein; 32 mcg folate; 188 mg cholesterol; 2 g sugars; 438 IU vitamin A; 3 mg vitamin C; 66 mg calcium; 1 mg iron; 218 mg sodium; 146 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 medium-fat protein, 1 vegetable

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