"Greek" Egg Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 91.1
  • Total Fat: 5.4 g
  • Cholesterol: 186.0 mg
  • Sodium: 97.6 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 8.4 g

View full nutritional breakdown of "Greek" Egg Salad calories by ingredient
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Number of Servings: 6


    6 hardboiled eggs
    1/2 cup 0% plain Greek yogurt
    1 TBS yellow mustard
    1.5 tsp dillweed


1. Put 6 old eggs in pot of cold water and bring to a boil. Promptly remove from heat and let eggs sit in water for 15 minutes. Drain hot water and fill pot with cold water and ice to stop cooking. Let sit for about 20 minutes. Peel eggs.

2. Put all ingredients in a medium bowl and mash with a potato masher until well mixed.

3. Spread on toast or a pretzel roll.

Serving Size: Makes approximately 8 1/2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BELLVERDE.

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