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Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 3/ cup eachJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 3/ cup each
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 3/ cup each
Yield:
4 servings, about 3/ cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsnonfat plain yogurt3tablespoonsreduced-fat mayonnaise¼teaspoonfreshly ground pepper⅛teaspoonsalt8hard-boiled eggs (see Tip)½cupfinely chopped carrot½cupchopped cucumber, peeled and seeded if desired¼cupsliced scallions
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsnonfat plain yogurt
3tablespoonsreduced-fat mayonnaise
¼teaspoonfreshly ground pepper
⅛teaspoonsalt
8hard-boiled eggs (see Tip)
½cupfinely chopped carrot
½cupchopped cucumber, peeled and seeded if desired
¼cupsliced scallions
DirectionsCombine yogurt, mayonnaise, pepper and salt in a medium bowl.Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in carrot, cucumber and scallions.TipsTo hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.Originally appeared: EatingWell Magazine, March/April 2012
Directions
Combine yogurt, mayonnaise, pepper and salt in a medium bowl.Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in carrot, cucumber and scallions.TipsTo hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in carrot, cucumber and scallions.
Tips
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Originally appeared: EatingWell Magazine, March/April 2012
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Nutrition Facts(per serving)135Calories7gFat7gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
