Veggie Egg Salad

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  8 oz or 227g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  1 large or 72g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

Directions

1. Hard-boil eggs by placing them in a single layer in a saucepan and covering them with water. Bring to a simmer over medium-high heat, then reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water, and cover the eggs with ice-cold water. Let stand until cool enough to handle, then peel.
2. In a medium bowl, combine yogurt, mayonnaise, salt, and pepper.
3. Halve the peeled eggs and discard half of the yolks (or save them for another use). Add the egg whites and the remaining yolks to the bowl and mash to your desired consistency.
4. Gently stir in the carrot, cucumber, and scallions.

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• Skinny Veggie Egg Muffins
• Eggplant Veggie Stir-Fry
• Veggie Egg White Muffins
• Veggie-Filled Egg Muffins
• Veggie Cobb Salad
• Veggie & chicken salad