Veggie Egg Salad || Gracefult Kitchen

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Veggie Egg Salad

Lunch

Crunchy carrot, cucumber and scallions are colorful additions to this vegetarian egg salad recipe. Pack it with some crunchy crackers and tomatoes for a healthy, light lunch.

Ingredients

3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
8 hard-boiled eggs (see Tip)
½ cup finely chopped carrot
½ cup chopped cucumber, peeled and seeded if desired
¼ cup sliced scallions

Description

Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
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.