Veggie Egg Salad is a colorful super healthy salad. You can serve it as a light meal or add in a healthy breakfast option. Egg and veggie are the best combination for nutricious diet.

Ingredients

    •  3 tbsp nonfat plain yogurt

    •  3 tbsp reduced-fat mayonnaise

    •  ¼ tsp freshly ground pepper

    •  ⅛ tsp salt

    •  8 hard-boiled eggs

    •  ½ cup finely chopped carrot

    •  ½ cup chopped cucumber

  •  ¼ cup sliced scallions

Method

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

2. 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.

3. 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.

Serves 4

Nutritional Info

Calories 136kcal, Fat 8g, Carbs 8g, Protein 11g.

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