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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
  • ¼ cup non-fat Greek yogurt
  • 2 Tablespoons onion greens, chopped
  • 1 teaspoon fresh squeezed lemon
  • 2 teaspoons champagne mustard
  • dash of salt and pepper
  • Put in a food processor and blend until it becomes a paste

    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.


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