Super Light: Egg Salad with Cucumber, Tomato, & Capers

10 minutes



Skip the mayo in this super-light and fresh take on classic Egg Salad!

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1/2 cup fat free Greek yogurt
1 tablespoon minced fresh dill
1 tablespoon chopped capers
1 tablespoon minced shallot
1 1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
6 hard boiled eggs
1 cup halved grape tomatoes
1 cup seeded diced English cucumber
1/4 cup thinly sliced scallion additional for garnish
Nutritional Information
146kcal Calories
4g Carbohydrates
12g Protein
8g Fat
2g Saturated Fat
281mg Cholesterol
477mg Sodium
272mg Potassium
3g Sugar
890IU Vitamin A
8.4mg Vitamin C
73mg Calcium
1.1mg Iron


Whisk together Greek yogurt, dill, capers, shallot, mustard, salt, and pepper.
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Quarter eggs, then cut in half widthwise (leaving in chunks).
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Add to a large bowl with tomatoes, diced cucumber, and scallion.
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Pour dressing over salad and toss just to coat. Serve garnished with additional scallion.
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