Jessica Siegel RD/April 2006

Egg Salad for Easter
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
3


INGREDIENTS:
6 eggs 4-5 tablespoons plain nonfat yogurt 2 tablespoons onion, minced
2 tablespoons celery, minced 2 tablespoons fresh dill, minced 1/8 teaspoon white pepper
1 bunch watercress, large stems discarded 1 large tomato, cut into wedges



1 Place eggs in a large pot and cover by one inch with room temperature water. Bring to a boil, and then reduce heat to a gentle boil. Cook 13 minutes at a gentle boil. Remove eggs with a slotted spoon and submerge in ice water until cool.
2 While eggs are cooking, mix the yogurt, onion, celery, dill, and pepper together. Refrigerate until eggs are cool.
3 Peel eggs and cut them in half. Discard two yolks and mash the remaining four yolks into the dressing. Dice the egg whites and gently mix them into the dressing. Refrigerate if not eating immediately.
4 Divide watercress among three plates, arrange a half cup of egg salad on top and garnish with tomato wedges.

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