Mommy Killed My Easter Egg Salad (Lower Fat/Calorie!)

This salad gets its name from the tradition of dyeing Easter eggs and using them in salads during the Easter season. The addition of Greek yogurt in the dressing helps to lower the fat and calorie content while still providing a creamy and tangy flavor.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.

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Easy

Mommy Killed My Easter Egg Salad (Lower Fat/Calorie!)

Cooking Method: Mixing Cuisine: International Courses: Healthy, Lunch, Salad Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Mixed salad greens
• 1 cup Cherry tomatoes
• 1 cup Cucumber
• 0.5 cup Red onion
• 1 medium Avocado
• 4 large Hard-boiled eggs
• 4 tablespoon Greek yogurt
• 2 teaspoon Dijon mustard
• 2 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
2. Slice the avocado and add it to the bowl.
3. Peel and chop the hard-boiled eggs, then add them to the bowl.
4. In a separate small bowl, mix together the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper to make the dressing.
5. Pour the dressing over the salad and toss gently to combine.
6. Allow the salad to rest in the refrigerator for 30 minutes to let the flavors meld.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 15g5%

Sugars 5g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.