Finely chop 6 hard boiled eggs, reserving 2 yolks. Mash reserved yolks in a medium bowl. Stir in Greek yogurt, green onion, yellow mustard, and salt. Gently stir remaining hard boiled eggs into yogurt mixture.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use your favorite brand of plain Greek yogurt in place of mayonnaise to make lighter egg salad.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee Short Cuts hard-boiled eggs | ||
| ¼ c. plain Greek yogurt | ||
| 2 tbsp. green onion, finely chopped | ||
| 1 tsp. Hy-Vee yellow mustard | ||
| ¼ tsp. Hy-Vee salt | ||
| 5 mini bell peppers, halved and seeded, if desired |
Things To Grab
- Cutting board
- Knife
- Medium bowl
Directions
If desired, fill mini bell pepper halves with egg salad. Season, to taste, with white or black pepper. Garnish with fresh dill, if desired.
Nutrition facts
Servings
50 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 110mg
- Sodium: 105mg
- Total Carbohydrates: 1g
- Protein: 5g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 6%
0%
Potassium 0%