Fresh Egg Salad

An egg salad sandwich can be dressed up for brunch — serve it on a lettuce leaf or in mini crustless sandwiches. Or, serve it up between slices of hearty bread for an anytime meal that packs a protein punch.

Prep/Cook Time: 5 Minutes, Servings: 4

Ingredients

• 4 hard-cooked eggs, chopped
• 1 cup chopped cucumber
• ½ cup sliced green onions
• ⅓ cup low-fat plain Greek yogurt
• 1 teaspoon dried dill weed, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. In a medium bowl, stir together the eggs, cucumber, green onions, yogurt, dill weed, salt and pepper. Serve immediately or cover and chill for up to 2 hours. Divide among four serving plates.

Nutritional Information

Per Serving: 101 calories; 6 g fat (2 g sat, 2 g mono); 188 mg cholesterol; 4 g carbohydrate; 2 g total sugars; 9 g protein; 1 g fiber; 218 mg sodium; 146 mg potassium

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