Yogurt Egg Salad

Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!

Step: 1

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Step: 2

Mash eggs in a bowl.

Step: 3

Stir avocado, onion, and parsley into the eggs.

Step: 4

Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.

Per Serving: 156 calories; protein 8.5g; carbohydrates 6.6g; fat 11.3g; cholesterol 219.2mg; sodium 172.9mg.

Product salad is one of the easiest salads to produce . It is more in body delight and water produce . As fruits contain natural sweetness , you can have it for eat in mornings . The sweetness can will give you enough energy for the 24 hours and deal with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked more , but it’s precisely where you’ll find the salads that may get weight loss.