Egg Salad Stuffed Celery
Try this healthy snack from Eggland's Best nutrition experts Lyssie Lakatos & Tammy Lakatos!
Make This Recipe
Ingredients
8 celery stalks, washed, ends cut off
3 Tablespoons non-fat or low-fat Greek yogurt
5 Tablespoons red and orange bell pepper, diced
Dash ground pepper
1 Tablespoon fresh basil, finely chopped (optional)
1 Tablespoon fresh chives, finely chopped (optional)
4 Eggland’s Best Hard-Cooked Peeled Eggs
Salt to taste
Preparation
- In a small bowl, combine the yogurt, pepper, basil and chives, if you are using them.
- Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get kids involved, they love using an egg slicer.)
- Gently stir the eggs in the yogurt mixture. Salt to taste.
- Use a spoon to stuff the celery with the egg salad. Sprinkle the bell peppers on top and lightly press in if necessary. Serve immediately or refrigerate and enjoy later!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 41 |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 80 mg |
| Sodium | 98 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Protein | 1 g |