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Photo of Egg salad with cucumber, tomato and capers by WW

Egg salad with cucumber, tomato and capers

0
Point(s)
Total Time
20 min
Prep
20 min
Serves
8
Difficulty
Easy

Ingredients

Plain fat free Greek yogurt

½ cup(s)

Fresh dill

1 tbsp(s), minced

Capers

1 tbsp(s), chopped

Shallot(s)

1 tbsp(s), minced

Dijon mustard

1½ tsp(s)

Kosher salt

½ tsp(s)

Black pepper

⅛ tsp(s)

Hard boiled egg(s)

6 large egg(s), peeled

Grape tomatoes

1 cup(s), halved

English cucumber(s)

1 cup(s), sliced, seeded, diced

Uncooked scallion(s)

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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