Raise your hand if you still have leftover hard boiled eggs from Easter?!! We DO! We’ve been snacking on hard boiled eggs since Sunday, I made this egg salad yesterday, and we still have a dozen or so eggs to eat through. Good think we love ’em.
We eat a lot of eggs around here, mostly just scrambled or omelettes, so this lightened up Spicy Egg Salad was a great change up for us. You’ll never know that it’s made with mostly Greek yogurt (there’s a teeny bit of mayo)!
Too keep it lighter, I like to use just the egg whites of half of the hard boiled eggs and use the whites and yolks for the other half.
There’s some diced jalapeños in there to give it some extra umph and kick as well. Wrap it up in lettuce or make an open-faced sandwich with it for a great lunch or dinner!
- 8 hard boiled eggs, peeled
- 1/4 cup nonfat plan Greek yogurt
- 2 tbsp mayonnaise (can use light)
- 1/2-1 jalapeño, seeds removed and diced (use whole jalapeño for more spice)
- 2 green onions, diced
- 1/4 tsp garlic salt
- salt and pepper to taste
- 1/4 tsp garlic salt
- Remove the yolks from half of the hard boiled eggs. Place the egg whites along with the remainder of the hard boiled eggs in a medium bowl. Mash eggs with a fork.
- Add Greek yogurt, mayo, jalapeño, green onion, garlic salt to the bowl and stir to combine. Season with salt and pepper to taste.
- I like to chill it for an hour before serving, but not necessary!
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