RECIPES
Egg-Salad Salad
by KeriGlassman | Jul 25, 2018
Photo Credit: Jenna Butler
- PREP
- 05 m
- COOK
- 15 m
- TOTAL
- 20 m
Swapping yogurt for mayo and placing on lettuce in place of bread is a calorie-saver for this recipe.
INGREDIENTS
SERVES 1
- 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
DIRECTIONS
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.
