Zero Point Egg Salad


  • 1/4 tsp dill weed
  • 1 tsp Dijon mustard
  • 6 hard boiled eggs
  • 2 Tbsp light Kraft mayo 
  • 1/3 cup non fat plain or Greek yogurt 1/2 tsp salt
  • 1/4 tsp garlic powder 
  • 1/4 tsp pepper


  • 2 oz. avocado, sliced and diced 
  • 2 celery sticks, diced
  • 4 slices center cut bacon, cooked and diced
    Zero Point Egg Salad


  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Remove from heat. Let them cool for up to 10-15 minutes.
  4. Source Blog>>

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