If you’ve made hard-boiled eggs over the weekend, why not use a few to whip together a delicious egg salad. I love egg salad but it often has a heavy mayonnaise base. To lighten it up, I use half mayo and half plain, fat-free Greek yogurt.
Chop 4 hard-boiled eggs. Add 1 tablespoon of mayonnaise and 1 tablespoon of yogurt. Add chopped celery and scallions. You could stop here and it will be delicious but I often throw in a few additional ingredients for extra flavor. I’ll add some Dijon mustard, horseradish, capers, cracked pepper, and maybe a few drops of hot sauce. Makes enough to serve 2-3.
Nutrition Note: One large egg is a perfect example of nutrient density. At only 70 calories, one egg provides 6 g of protein, 70 mg of potassium, only 1.5 g saturated fat, 6% of your daily requirement of vitamin A, 2% calcium, 10% vitamin D, 15% riboflavin, 6% folate, 10% phosphorus, 4% iron, 4% thiamine, 8% B12 and 4% of your daily requirement of zinc. That’s impressive.