20
This modern version of egg salad is high-protein, low-
sodium and low-fat because the traditional mayonnaise
is replaced with creamy Greek yogurt. Jennifer says it’s
“easy to make and is a great grab and go option.”
Serves:
4
Serving Size:
4 ounces
Prep Time:
30 minutes
Inactive:
0 minutes
Cook:
30 minutes
TOTAL:
60 minutes
INGREDIENTS:
• 4 hard-boiled eggs
• ¾-cup non-fat Greek yogurt
• 1 tablespoon yellow mustard
• 2 tablespoons diced jalapeno peppers
INSTRUCTIONS:
Peel boiled eggs and chop up. Add non-fat Greek yogurt, yellow mustard and peppers. Mix well and
chill. Add more or less peppers as desired. Serve on your favorite bread.
NUTRITIONAL VALUE:
Calories: 85
Sodium: 170 mg
Fat: 5 g
Carbohydrates: 2 g
Protein: 11 g
Sugars: 2 g
ZESTY EGG SALAD
85
CALORIES
PER SERVING
LUNCH
JENNIFER
Store 8561
Burlington, WA
