This Zero Point Egg Salad is one of my favorite recipes to make with my leftover hard boil eggs that we have after the Easter Holiday.
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
Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
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.
Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Remove from heat. Let them cool for up to 10-15 minutes.
Dice eggs into small bite-size pieces and place into a small mixing bowl. Set aside.
In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.
Fold in the mayo/yogurt mixture with the egg pieces. Add optional ingredients if desired.
Sprinkle with parsley if desired.
Refrigerate until ready to serve.
Serve this on top of toast, inside a low point tortilla, pita or by itself.
Servings: Makes 5 (1/3 cup) servings
GREEN: 3 SmartPoint per serving
BLUE: Zero SmartPoints per serving
PURPLE: Zero SmartPoints per serving
Store egg salad in an airtight container for 3-4 days in the refrigerator.
If you decide to add any of the optional ingredients such as avocado, celery or bacon. I recommend adding these right before serving otherwise the celery can add moisture to the salad and make it runny. The avocado will turn brown and the bacon can become soggy.
In order to calculate the smart points on a recipe, you have to enter the ingredients manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero-point items the app doesn’t realize there are zero-point items in the recipe and will calculate it based only on the nutritional information which is not accurate.
YIELD: 5 SERVING SIZE: 1
Amount Per Serving: CALORIES: 76 TOTAL FAT: 6g SATURATED FAT: 1g TRANS FAT: 0g CHOLESTEROL: 134mg SODIUM: 330mg CARBOHYDRATES: 2g FIBER: 0g SUGAR: 2g PROTEIN: 6g