Creamy Egg Salad

Most recipes for egg salad call for fat-filled mayonnaise, but this recipe uses fat free Greek yogurt instead. You get all the creaminess without added calories to set back your results.

Servings: 3

Creamy Egg Salad

Here’s what you need…

  •     8 organic, free range eggs
  •     4 celery stalks, chopped
  •     2 Tablespoons onion greens, chopped
  •     1/4 cup non fat Greek yogurt
  •     2 teaspoons champagne mustard
  •     1 teaspoon fresh squeezed lemon
  •     dash of salt and pepper
  1.     To boil the perfect egg: place eggs in a large pot and cover with cold water by half an inch. Heat the water to a boil, turn off the heat and cover the pot. Wait exactly 7 minutes, and then place the eggs in a bowl of ice water for 3 minutes.
  2.     Peel and chop hard boiled eggs, discarding 4 yolks. Place in a large bowl. Add celery, onion greens, yogurt, mustard, lemon, salt and pepper. Mix well.
  3.     Chill and then serve.

Nutritional Analysis: One serving equals: 148 calories, 7 fat, 212mg sodium, 4g carbohydrate, 1g fiber, and 16g protein.