Veggie Egg Salad

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  8 oz or 227g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  1 large or 72g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Light mayonnaise

  Salad dressing, light

  1 tbsp or 15g

Directions

1. Hard-boil eggs by placing 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.
2. Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
3. Halve peeled eggs and discard half of the yolks (or save for another use). Add egg whites and the remaining yolks to the bowl and mash to desired consistency. Gently stir in carrot, cucumber and scallions.