Veggie Egg Salad

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

From EatingWell: March/April 2012
Yield: 4 servings, about 3/4 cup each
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

1. 3 tablespoons nonfat plain yogurt
2. 3 tablespoons reduced-fat mayonnaise
3. 1/4 teaspoon freshly ground pepper
4. 1/8 teaspoon salt
5. 8 hard-boiled eggs (see Tip)
6. 1/2 cup finely chopped carrot
7. 1/2 cup chopped cucumber, peeled and seeded if desired
8. 1/4 cup sliced scallions

Preparation

1. Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
2. 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.

Tips & Notes

1. Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition

Nutrition Per Serving: 135 calories; 7 g fat (2 g sat, 2 g mono); 189 mg cholesterol; 7 g carbohydrates; 11 g protein; 1 g fiber; 314 mg sodium; 248 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1 1/2 lean meat, 1/2 fat