Egg-cellent Salad - KNEP - Kentucky Nutrition Education Program


Egg-cellent Salad

Servings:3Serving Size:1/2 cup


  • 3 hard-boiled eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 celery stalk, finely chopped
  • 1/2 carrot, shredded
  • 1 tablespoon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a medium-sized bowl, mash the hard-boiled eggs using a fork.
  2. Add yogurt, celery, carrot, mustard, salt, and pepper.
  3. Stir until well combined.
  4. Refrigerate until cool and serve. (Try serving on whole wheat bread or tomato slices. You can spread some on bell pepper slices for and extra dose of veggies!)
Source: University of Kentucky Cooperative Extension Service: Nutrition Education Program: Eat Smart to Play Hard.

Nutrition Facts Per Serving (egg salad only): 100 calories; 6g total fat; 2.5g saturated fat; 0g trans fat; 185mg cholesterol; 330mg sodium; 4g carbohydrate; 1g fiber; 2g sugar; 8g protein