Egg salad with cucumber, tomato and capers
0
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
Ingrédients
Plain fat free Greek yogurt
½ cup(s)
Fresh dill
1 tbsp(s), minced
Capers
1 tbsp(s), chopped
Shallots
1 tbsp(s), minced
Dijon mustard
1½ tsp(s)
Kosher salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Hard boiled egg
6 large, peeled
Grape tomatoes
1 cup(s), halved
English cucumber
1 cup(s), sliced, seeded, diced
Uncooked scallions
¼ cup(s), thinly sliced (plus extra for garnish)
Instructions
1
In a small bowl, whisk together yogurt, dill, capers, shallot, mustard, salt and pepper.
2
Cut eggs into large chunks and place in a large bowl; add tomatoes, cucumber and scallion. Spoon yogurt mixture into egg mixture; toss just to coat and garnish with scallion.
3
Serving size: 1/2 cup
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