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



  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.