Categories: bestworst

Egg and Veggie Salad: Delicious, Light and Easy to Make

Today’s recipe is a delicious egg and veggie salad for a light, easy-on-the-stomach lunch. Tomatoes are an optional addition to this recipe. This salad is vegetarian, completely gluten-free, low-carb and low-calorie.

Nutritional values (per serving):

  • Calories: 135
  • Protein: 11 g
  • Fat: 7 g
  • Carbohydrates: 7 g
  • Sodium: 314 mg
  • Potassium: 248 mg
  • Cholesterol: 189 mg
  • Calcium: 67 mg
  • Iron: 1 mg
  • Vitamin A: 61%
  • Servings: 4
  • Preparation: 25 minutes
  • Cooking: 25 minutes
  • Total time: 50 minutes

Ingredients

  • 3 tablespoons non-fat yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1/4 teaspoon freshly-ground pepper
  • 1/8 teaspoon salt
  • 8 hard-boiled eggs
  • 1/2 cup chopped carrots
  • 1/2 cup chopped cucumbers
  • 1/4 cup sliced scallions

Instructions

  • Add the yogurt, mayonnaise, salt and pepper to a medium bowl and mix well
  • Halve each egg and remove 4 full egg yolks away. Add the egg whites with the remaining yolks to the bowl and mash well to desired consistency. Add the carrots, cucumbers, onions and scallions on top.

Sources:

http://www.eatingwell.com/recipe/250438/veggie-egg-salad/

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Published by
Moesha