Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 2012


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

about 3/4 cup
135 calories; protein 11g; carbohydrates 6.5g; dietary fiber 0.8g; sugars 2.9g; fat 7g; saturated fat 1.9g; cholesterol 189.1mg; vitamin a iu 3042.8IU; vitamin c 2.8mg; folate 36.2mcg; calcium 67.5mg; iron 1.1mg; magnesium 17.4mg; potassium 247.7mg; sodium 313.6mg; thiamin 0.1mg.

1 1/2 lean meat, 1/2 fat