Veggie Egg Salad

  • Lunch
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Crunchy carrot, cucumber and scallions are colorful additions to this vegetarian egg salad recipe. Pack it with some crunchy crackers and tomatoes for a healthy, light lunch.

Ingredients

  • 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

Directions

  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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