Protein-Packed Egg Salad
yields: 6 servings
6 large eggs
1/4 nonfat plain Greek yogurt
1/2 tsp grated lemon zest
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/2 small onion, finely chopped
1 tbsp chopped dill
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover and let sit for 11 minutes. Run under cold water to cool, then peel and chop eggs.
- While eggs are cooking, whisk together Greek yogurt, lemon zest, lemon juice, salt and pepper.
- Add the eggs and mix to combine. Fold in onion and dill. Sprinkle with additional dill before serving. Serve with whole-wheat crackers or bread.
Serving Size: 1/6 recipe
Calories: 86; Fat: 5g; Saturated Fat: 2g; Cholesterol: 212mg; Sodium: 264mg; Carbohydrate: 2g; Fiber: 6g; Sugar: 2g; Protein: 7g; Vitamin A: 6%; Vitamin C: 3%; Calcium: 5%; Iron: 4%