Veggie Egg Salad

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.


  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons reduced-fat mayonnaise
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 8 hard-boiled eggs (see Tip)
  • ½ cup finely chopped carrot
  • ½ cup chopped cucumber, peeled and seeded if desired
  • ¼ cup sliced scallions


  1. Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
  2. Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in carrot, cucumber and scallions.

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