Healthy Recipes Healthy Salad Recipes Veggie Egg Salad 5.0 (6) 5 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings, about 3/ cup each Nutrition Profile: Low-Calorie Low Carbohydrate Gluten-Free Vegetarian Low Added Sugars Jump to Nutrition Facts Ingredients 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 Directions 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 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. Rate it Print Nutrition Facts (per serving) 135 Calories 7g Fat 7g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 3/4 cup Calories 135 % Daily Value * Total Carbohydrate 7g 2% Dietary Fiber 1g 3% Total Sugars 3g Protein 11g 22% Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 189mg 63% Vitamin A 3043IU 61% Vitamin C 3mg 3% Folate 36mcg 9% Sodium 314mg 14% Calcium 68mg 5% Iron 1mg 6% Magnesium 17mg 4% Potassium 248mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved