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TOPIC: Creamy Egg Salad

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October 4, 2012 4:07 PM
Creamy Egg Salad

Most recipes for egg salad call for fat-filled mayonnaise, but this recipe uses fat free Greek yogurt instead. You get all the creaminess without added calories to set back your results.
Servings: 3 Here's what you need…
• 8 organic, free range eggs
• 4 celery stalks, chopped
• 2 Tablespoons onion greens, chopped
• 1/4 cup non fat Greek yogurt
• 2 teaspoons champagne mustard
• 1 teaspoon fresh squeezed lemon
• dash of salt and pepper
1. 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.
2. 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.
3. Chill and then serve.

Nutritional Analysis: One serving equals: 148 calories, 7 fat, 212mg sodium, 4g carbohydrate, 1g fiber, and 16g protein.
October 4, 2012 4:10 PM
I personally enjoy using Avocado. Have been wanting to use Greek yogurt, but I don't really like the plain taste they have can you tell the difference?
October 4, 2012 4:47 PM
I like Avocado too and have not made this yet so will have to tell you when I do! it's for creaminess though and I trust the person who gave me the recipe....let me know what you think
October 4, 2012 5:24 PM
Recipe sounds great to me, I will be trying this!
October 4, 2012 5:26 PM
bump for later ... THANKS pretty eyes!
October 4, 2012 5:29 PM
October 4, 2012 5:29 PM
I usually use avocado and some pickle juice - but I will definitely be trying this!
October 4, 2012 5:29 PM
October 4, 2012 5:31 PM
October 4, 2012 5:32 PM
Bumping for later.
October 5, 2012 10:01 PM
Thank you for posting this
October 6, 2012 9:18 AM
What is the serving size?
January 30, 2013 10:09 AM


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