Egg-Cellent Salad

Eat this healthy egg salad on toast, on a salad, or just on its own.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4


  • 12 hard-cooked eggs, peeled
  • 1 cup celery, roughly chopped
  • 1⁄2 cup scallions, chopped
  • 2 Tbsp. white wine vinegar
  • 1⁄4 cup plain nonfat yogurt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. garlic powder


  • Place the eggs into a large covered dish and crush with a fork.
  • Add the celery, scallions, and red wine vinegar and fold gently to avoid making a paste.
  • Fold in the yogurt and seasonings to blend well.
  • Cover and refrigerate for 1 hour or until completely chilled through.