Side

Veggie Egg Salad

Creamy egg salad blends rich yolks with tangy yogurt and a touch of mayonnaise, then folds in crisp carrot, cool cucumber, and bright scallions for a fresh, satisfying bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Veggie Egg Salad
Total
12 min
Prep
12 min
Serves
4

Nutrition per Serving

Calories
135
Protein
11g
Carbs
7g
Fat
7g
Fiber
1g
Sugar
3g
Sodium
314mg

Ingredients

  • 3 tbsp nonfat plain yogurt
  • 3 tbsp reduced-fat mayonnaise
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp 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

Instructions

  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.