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Light Egg Salad

I am a dietetic student at Oklahoma State University. While home during the summer, I decided to put my cooking skills book knowledge to work by creating a tasty egg salad. Delicious and refreshing!"


10 boiled eggs chopped
1 (12 0z.) Greek yogurt
1 Tbs. fresh parsley chopped
1/4 cup red onions diced
1/2 cup cherry tomatoes diced
sald and pepper to taste


Mix all the ingredients together and then chill for at least 30 minutes in refrigerator. May serve on a bed of lettuce or as a sandwich.

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Nutritional Information
Per Serving

no nutrition information available

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