Veggie Egg Salad

From EatingWell: March/April 2012

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.

Makes: 4 servings, about 3/4 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs (see Tip)
1/2 cup finely chopped carrot
1/2 cup chopped cucumber, peeled and seeded if desired
1/4 cup sliced scallions

Preparation

Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
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.

Tips & Notes

Tip: 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.

Nutrition

Per serving: 135 calories; 7 g fat ( 2 g sat , 2 g mono ); 189 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 11 g protein; 1 g fiber; 314 mg sodium; 248 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 lean meat, 1/2 fat

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