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Zero Point Egg Salad


  • 6 hard boiled eggs
  • 2 Tbsp light Kraft mayo 
  • 1/3 cup non fat plain or Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp garlic powder 
  • 1/4 tsp pepper
  • 1/4 tsp dill weed
  • 1 tsp Dijon mustard


  • 2 oz. avocado, sliced and diced 
  • 2 celery sticks, diced
  • 4 slices center cut bacon, cooked and diced
Zero Point Egg Salad


  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
  4. Place eggs into a large bowl of ice cold water. (The ice water makes them easy to peel and prevents the eggs from turning green around the edges.)
  5. Add additional ice cubes to the water as it starts to get warm. Continue until the eggs have cooled.
  6. Pat the eggs dry with a paper towel and peel.
  7. Dice eggs into small bite size pieces and place into a small mixing bowl. Set aside.
  8. In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.
  9. Fold in the mayo/yogurt mixture with the egg pieces. Add optional ingredients if desired. 
  10. Sprinkle with parsley if desired.
  11. Refrigerate until ready to serve.
  12. Serve this on top of toast, inside a low point tortilla, pita or by itself.

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