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Egg-Salad Salad

by KeriGlassman  |  Jul 25, 2018

Egg-Salad Salad
Photo Credit: Jenna Butler
  1. PREP
  2. 05 m
  • COOK
  • 15 m
  • 20 m

Swapping yogurt for mayo and placing on lettuce in place of bread is a calorie-saver for this recipe.



  • 2 large whole egg
  • 2 tbsp plain low-fat Greek yogurt
  • 1/2 tbsp Dijon mustard
  • 2 cups chopped romaine lettuce
  • 1 tsp extra-virgin olive oil
  • 8 Crackers, Gluten Free, Multigrain


1 Place eggs in a small saucepan and cover with cool water by one inch. Over medium heat, bring water to a boil. Once water begins to boil, cover and remove from heat. Let sit for about 5 min and then run under cool water.
2 Mash hard-boiled eggs with yogurt and Dijon.
3 Place romaine in bowl.
4 Top romaine with egg mixture and drizzle with olive oil.