Vegetable and Egg Salad

egg-salad
This salad makes a nice light lunch. Pack it into a low carb high protein pita or scoop it with some crunchy crackers. You could also forgo the carb intensive breads/crackers and wrap it in some kale or romaine lettuce.

If you use non-fat greek yogurt you will increase the protein content. Enjoy!

Vegetable and Egg Salad Recipe

By kimmy Published: August 27, 2014

  • Yield: 3/4 cup each (4 Servings)
  • Prep: 25 mins

Calories: 135 | Fat: 7g | Protein: 11g | Carbs: 7g | Fibre: 1g | WW Points: 3

Ingredients

Instructions

  1. Hard boil the eggs.
  2. In a medium bowl add the yogurt, mayonnaise and season to taste with salt and pepper.
  3. Halve eggs and discard 4 of the yolks (or save for another use).
  4. Add whites and the remaining 4 yolks to the yogurt mixture and mash to desired consistency
  5. Gently stir in carrot, cucumber and scallions.
  6. Chill for 20 minutes. Excellent on your favourite seedy crackers or as a creamy dip for your veggies.
By | 2018-01-17T01:31:33+00:00 August 27th, 2014|Kid Friendly, Low Carb, Lunch, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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