In this delicious egg salad, the onion and mustard give so much flavor, and the yogurt creaminess, you really don’t need any mayonnaise.
Makes 4 servings
Total time: 10 minutes
8 large hard boiled eggs, peeled
1/2 medium onion, yellow or red, finely chopped
1/ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plain low fat Greek yogurt (I like Voskos)
2 teaspoons Dijon mustard
1. To make by hand: Place eggs in a bowl. Mash coarsely with back of fork. Add the remaining ingredients and mix well.
2. To make in a food processor: process onion in food processor until finely chopped (but stop before it becomes a puree). Transfer to a large bowl. Place eggs in the food processor and process just until finely chopped, again stopping before they become a puree. Add to onions. Add salt, pepper, Greek yogurt and mustard. Mix well with a spatula.
3. Refrigerate 1 hour to allow flavors to marry. Serve with crusty whole grain bread.
Nutrition per serving
Total Fat 10.6 g
Saturated Fat 3.4 g
Cholesterol 371.9 mg
Sodium 489.8 mg
Total Carbohydrate 2.4 g
Dietary Fiber 0.3 g
Sugars 1.1 g
Protein 15.4 g
Weight Watchers Points Plus: 4 points