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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the Iowa Egg Council. The combination of the veggies, eggs and seasonings is really good plus it is a lower fat than the other egg salad recipes I have PLUS, I love the crunchy texture. Ingredients:
6 hard-boiled eggs, chopped |
1/4 cup zucchini, shredded |
1/4 cup carrot, shredded |
2 tablespoons celery, chopped |
1 tablespoon green onion, finely chopped |
1/4 cup fat free cream cheese, softened |
2 tablespoons plain yogurt or 2 tablespoons mayonnaise |
1/4 teaspoon seasoning salt |
1/4 teaspoon dill weed |
1 pinch dry mustard |
1 pinch salt |
1 pinch ground pepper |
Directions:
1. Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
2. Mix cream cheese, mayonnaise, and seasonings until thoroughly blended.
3. Combine cream cheese mixture and egg mixture.
4. Cover and refrigerate until ready to use.
5. Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.
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