Ingredients
3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs (see Tip)
1/2 cup finely chopped carrot
1/2 cup chopped cucumber, peeled and seeded if desired
1/4 cup sliced scallions
Tips & Notes
Tip: 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.
Preparation
1.Combine yogurt, mayonnaise, pepper and salt in a medium bowl. 2.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.
Nutrition
Per serving : 135 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 189 mg Cholesterol; 7 g Carbohydrates; 11 g Protein; 1 g Fiber; 314 mg Sodium; 248 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 lean meat, 1/2 fat
