Egg Salad With Greek Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 Large Eggs, boiled and peeled1/3 cup low-fat Greek Yogurt1 tablespoon Kraft Mayo with Olive Oil1 teaspoon dried dill1/2 teaspoon salt (or to taste)1/2 teaspoon black pepper (or to taste)
Chop eggs to your desired size. In a separate bowl, wisk together the yogurt, mayo, dill, salt and pepper. Add the chopped eggs and mix lightly with the fork until well combined.
Serving Size: 6 - 1/3 cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNY4452885.
Serving Size: 6 - 1/3 cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNY4452885.
Nutritional Info Amount Per Serving
- Calories: 120.7
- Total Fat: 7.8 g
- Cholesterol: 255.1 mg
- Sodium: 306.2 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.1 g
- Protein: 10.0 g
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