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 

Here’s what you need…

  • 8 organic, free range eggs

  • 4 celery stalks, chopped

  • 2 Tablespoons onion greens, chopped

  • ¼ 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. 

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