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.