Egg Salad
Vary your egg dishes with this recipe which creates 4 recipe variations.
Servings 1 cups
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.
Nutrition
Serving: 0.5cup