Cucumber And Dill Egg Salad
Cucumber And Dill Egg Salad
A unique twist on the traditional egg salad, this is a great recipe to serve during lunch. Just add the egg salad to a piece of toast or use some crackers for dipping. Recipe courtesy of Eggland's Best
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
Total time: 15 minutes
Ingredients
- 4 eggland's best eggs, hard cooked
- 1/4 cup cucumber, finely chopped
- 1/4 cup low-fat mayonnaise
- 1 tablespoon fat-free plain or greek yogurt
- 1 scallion, chopped
- 1 tablespoon dijon mustard
- 2 teaspoon cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon dill
Directions
- Hard-cook eggs; cool and peel.
- Remove yolks and mix with yogurt, mayonnaise, mustard, cider vinegar, salt and pepper; set aside.
- Peel and chop cucumber; chop scallion and dill; add to yolk mixture.
- Mix in egg whites thoroughly; garnish with cucumber slices and serve.