Egg-cellent Egg Salad

Egg-cellent Egg Salad
Servings: 2 Prep 10 mins Cook 10 mins


  • 3 large eggs
  • 2 tablespoons reduced-fat ranch dressing
  • 2 tablespoons plain low-fat yogurt
  • 1/2 small carrot, grated
  • 2 tablespoons finely chopped celery
  • 1/4 teaspoon salt
  • Whole-wheat crackers
  • Cucumber rounds
  • Celery sticks
  • Cherry tomatoes

Make It

1. In saucepan, put eggs in water deep enough to cover them. Heat to boiling. Remove from heat, cover, and let stand 10 minutes. Cool eggs in cold water; peel, rinse, and chop eggs.

2. In medium bowl, combine ranch dressing and yogurt. Stir in eggs, carrot, celery, and salt. Serve with crackers, cucumbers, celery, and cherry tomatoes.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 183, Fat, total (g): 13, carb. (g): 5, fiber (g): 1, pro. (g): 10, Percent Daily Values are based on a 2,000 calorie diet.