Easy Egg Salad w/ Whole Wheat Crackers
Instructions
- Place eggs in a small pot. Add water to cover eggs. Place the pot on the stove and turn heat to high. When the water reaches boiling, turn the heat off, place cover on pot and wait 15 minutes.
- Remove eggs from stove and drain water. Allow the eggs to cool until they can be handled. To cool quickly, place eggs in ice or run cold water over them.
- Once cooled, peel the eggs. Dice into ¼ inch pieces and place in a medium-sized mixing bowl.
- Add Greek yogurt, chopped green onion, dill, salt, and pepper. Add pickle relish if desired.
- Mix thoroughly.
Recipe Notes
Safe Storage: Refrigerate in an airtight container for up to 7 days. Serving
Suggestions: Enjoy with whole wheat crackers. Eat with your favorite raw veggies. Serve on a slice of whole wheat bread.
Nutrition Facts: (does not include serving suggestions) 172 calories, 11 g fat, 257 mg sodium, 4 g CHO, 0 g Fiber, 14 g Protein
Recipe by Amy Halfmann.
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