Lighten up traditionally heavy egg salad using this recipe from Kim’s Cravings. Combine mashed hard-boiled eggs with protein-rich Greek yogurt, and season with dill and lemon zest for a fresh twist. Serve with 2 slices of 100% whole-grain bread to help you meet your fiber goal.
Skinny Egg Salad
Ingredients
- 6 large hard-boiled eggs, chilled and peeled
- 1/3 cup plain nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice from 1 lemon
- 1/3 cup finely diced celery (about 1 small stalk)
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon dried dill weed
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic salt
- Salt and pepper, to taste
Directions
Cut or mash eggs with a fork (or with your hands if they’re up to the task!). Place all ingredients in a medium-large bowl and stir until combined, and serve.
Nutrition Information
Serves: 5 | Serving Size: 1/3 cup egg salad
Per serving: Calories: 143; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 227mg; Sodium: 282mg; Carbohydrate: 2g; Dietary Fiber: 0g; Sugar: 2g; Protein: 9g
Nutrition Bonus: Potassium: 147mg; Iron: 5%; Vitamin A: 8%; Vitamin C: 4%; Calcium: 6%
Photo courtesy of Kim Lee. Original recipe published on Kim’s Cravings.
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