Veggie Egg Salad
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
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3 tablespoons nonfat plain yogurt
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3 tablespoons reduced-fat mayonnaise
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¼ teaspoon freshly ground pepper
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⅛ teaspoon salt
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8 hard-boiled eggs (see Tip)
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½ cup finely chopped carrot
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½ cup chopped cucumber, peeled and seeded if desired
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¼ cup sliced scallions
Description
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Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
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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.
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