Healthy & Quick Creamy Egg Salad
This egg salad is easy to prepare and makes a great packed lunch during a busy work week. Using Greek yogurt instead of mayonnaise gives you the consistency that you love without the added calories. Serve on a bed of lettuce or whole wheat wrap.
- 16 organic, free range eggs
- 8 celery stalks, chopped
- 4 Tablespoons onion greens, chopped
- 1/2 cup non fat Greek yogurt
- 4 teaspoons champagne mustard
- 2 teaspoon fresh squeezed lemon
- Dash of salt and pepper
To boil the perfect egg: place eggs in a large pot and cover with cold water by half an inch. Heat the water to a boil, turn off the heat and cover the pot.
Wait exactly 7 minutes, and then place the eggs in a bowl of ice water for 3 minutes.
Peel and chop hard boiled eggs, discarding 4 yolks. Place in a large bowl.
Add celery, onion greens, yogurt, mustard, lemon, salt and pepper. Mix well.
Chill and then serve.
Nutritional Analysis: One serving equals: 148 calories, 7 fat, 212mg sodium, 4g carbohydrate, 1g fiber, and 16g protein.