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

 

Print Recipe
5 from 3 votes

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

Skip the mayo in this super-light and fresh take on classic Egg Salad!
Prep Time10 mins
Course: Lunch, Main Dish, Salad
Cuisine: American
Servings: 4
Calories: 146kcal

Ingredients

  • ½ cup fat free Greek yogurt
  • 1 TB minced fresh dill
  • 1 TB chopped capers
  • 1 TB minced shallot
  • 1 ½ tsp Dijon mustard
  • ½ tsp kosher salt
  • 1/8 tsp black pepper
  • 6 hard boiled eggs
  • 1 cup halved grape tomatoes
  • 1 cup seeded diced English cucumber
  • ¼ cup thinly sliced scallion additional for garnish

Instructions

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

Nutrition

Calories: 146kcal | Carbohydrates: 4g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 281mg | Sodium: 477mg | Potassium: 272mg | Sugar: 3g | Vitamin A: 17.8% | Vitamin C: 10.2% | Calcium: 7.3% | Iron: 6%

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