Name: Egg Salad
Prep time: 15 min
Ingredients: ¼ cup plain low-fat yogurt; ¼ cup light mayonnaise; 2 teaspoons mustard or horseradish; 1 Tablespoon onion (finely chopped); 2 Tablespoons celery (finely chopped); 1 Tablespoon dill pickle relish or chopped dill pickle (optional); 8 hard-boiled eggs (chopped)

Egg Salad

Vary your egg dishes with this recipe which creates 4 recipe variations.

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Course: Lunch & Dinner

Prep Time: 15

Servings: 3

Calories: 150kcal

Cost: $0.80 per serving

Ingredients

¼ cup plain low-fat yogurt
¼ cup light mayonnaise
2 teaspoons mustard or horseradish
1 Tablespoon onion finely chopped
2 Tablespoons celery finely chopped
1 Tablespoon dill pickle relish or chopped dill pickle optional
8 hard-boiled eggs chopped

Instructions

Directions

Combine all ingredients except eggs and mix until well blended.
Add eggs and mix well.
Choose how to serve.

Choose How To Serve

Salad - scoop salad onto crisp lettuce leaves or other greens.
Lettuce wrap - scoop salad onto a crisp lettuce leaf. Roll.
Sandwich - spread salad onto whole-grain bread and top with second slice of bread.
Wrap - spread salad on CNP Tortilla or whole-wheat tortilla. Roll.

Notes

Variation

Add Vegetables - Add more vegetables, such as bell pepper slices, diced jicama, shredded carrots, or spinach leaves.