Egg Salad
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.
Yields: 3 Cups
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Ingredients
| 8 | large hard-boiled eggs (cooled and shelled) | |
| 1⁄4 | c | mayonnaise |
| 1⁄2 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 3 | tbsp | pickle relish |
| 1 | tbsp | minced sweet white onion |
| Salt and pepper to taste |
Directions
In a medium-size mixing bowl, mash eggs.
Add mayonnaise, yogurt, pickle relish, onion, salt and pepper and mix well.
Serve on bread or toast.
Cover and keep in refrigerator for up to one day.
Nutrition Information
|
130
CALORIES
|
4g
TOTAL FAT
|
8g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
130
40
|
||
| % Daily Value* | ||
| Total Fat | 4g | |
| Cholesterol | 140mg | |
| Total Carbohydrate | 16g | |
| Protein | 8g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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