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

Ingredients

  • 12 hard-cooked eggs, peeled
  • 1 cup celery, roughly chopped
  • ½ cup scallions, chopped
  • 2 Tbsp. white wine vinegar
  • ¼ cup plain nonfat yogurt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. garlic powder

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 12 hard-cooked eggs, peeled
  • 1 cup celery, roughly chopped
  • ½ cup scallions, chopped
  • 2 Tbsp. white wine vinegar
  • ¼ cup plain nonfat yogurt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. garlic powder

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat13g
Saturated Fat5g
Cholesterol560mg
Sodium210mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars3g
Protein21g