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