Greek Yogurt Egg Salad
A lightened-up version of creamy and flavorful egg salad.
Servings: 4 people
Ingredients
- 6 hard-boiled eggs roughly chopped
- ⅓ cup nonfat plain greek yogurt
- 1 tbsp fresh parsley finely chopped
- 1 tbsp green onions or chives finely chopped
- 1-1 ½ tbsp dijon mustard (or spicy brown/yellow)
- ¼ cup red onion small diced
- ¼ cup celery small diced
- to taste salt and black pepper
Instructions
- Before you begin, hard-boil the eggs (or purchase boiled eggs) and chop all necessary ingredients.
- In a medium bowl, combine all of the ingredients, gently folding the mixture so the yolks evenly distribute into the Greek yogurt. If the yolks are not breaking apart, you can use a fork to help you out!
- Adjust the salt and black pepper as needed, adding other preferred seasonings. Enjoy immediately or chill in the refrigerator for 30 minutes before serving.
Notes
zero WW points per serving.
Nutrition
Serving: 163g | Calories: 154kcal | Carbohydrates: 5.5g | Protein: 13g | Fat: 8.2g | Saturated Fat: 2.5g | Cholesterol: 281mg | Sodium: 224mg | Potassium: 260mg | Fiber: 1.1g | Sugar: 2.2g | Calcium: 85mg | Iron: 1.1mg