Egg Salad

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Are you always looking for ways to use leftover Easter eggs? After all that holiday candy, lighten-up your next egg salad using plain yogurt. It makes a great sandwich, or try it open-faced on toast as an appetizer.

130
Calories
4g
Fat
8g
Protein
3
Cups

Ingredients

8 large hard-boiled eggs (cooled and shelled)
1/4 c mayonnaise
1/2 c Stonyfield Organic Fat Free Plain Yogurt
3 T pickle relish
1 T minced sweet white onion
Salt and pepper to taste
Nutrition Information: 
Calories: 
130
Calories from Fat: 
40
Total Fat: 
4g
Cholesterol: 
140mg
Total Carbohydrate: 
16g
Protein: 
8g

Preparation:

Step 1

In a medium-size mixing bowl, mash eggs.

Step 2

Add mayonnaise, yogurt, pickle relish, onion, salt and pepper and mix well.

Step 3

Serve on bread or toast.

Step 4

Cover and keep in refrigerator for up to one day.

Ingredients

8 large hard-boiled eggs (cooled and shelled)
1/4 c mayonnaise
1/2 c Stonyfield Organic Fat Free Plain Yogurt
3 T pickle relish
1 T minced sweet white onion
Salt and pepper to taste
Nutrition Information: 
Calories: 
130
Calories from Fat: 
40
Total Fat: 
4g
Cholesterol: 
140mg
Total Carbohydrate: 
16g
Protein: 
8g

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