Creamy Egg Salad

If you like Egg Salad, you'll love this one :) 

Most recipes for egg salad call for fat-filled mayonnaise, but this recipe uses fat free Greek yogurt instead. You get all the creaminess without added calories to set back your results.
Servings: 3 

Here's what you need…

• 8 organic, free range eggs
• 4 celery stalks, chopped
• 2 Tablespoons onion greens, chopped
• 1/4 cup non fat Greek yogurt
• 2 teaspoons champagne mustard
• 1 teaspoon fresh squeezed lemon
• dash of salt and pepper

To boil the perfect egg:

1. place eggs in a large pot and cover with cold water by half an inch.
2. Heat the water to a boil, turn off the heat and cover the pot.
3. Wait exactly 7 minutes, and then place the eggs in a bowl of ice water for 3 minutes.
4. Peel and chop hard boiled eggs, discarding 4 yolks.
5. Place in a large bowl.
6. Add celery, onion greens, yogurt, mustard, lemon, salt and pepper.
7. Mix well.
8. Chill and then serve.

Nutritional Analysis: One serving equals: 148 calories, 7 fat, 212mg sodium, 4g carbohydrate, 1g fiber, and 16g protein

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