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The Healthier Plate: Egg Salad with Yogurt and Dill

Jan 27, 2016

Egg SaladBy Sheri Sellars, RN, Nurse Educator

Weight loss surgery means a change in your lifestyle, including your diet. Once your doctor has cleared you to start eating solid foods, you’ll have some changes to make in the kinds of foods you eat to help keep you on track on your weight loss journey.

The best foods to eat following weight loss surgery are high in protein and low in fat and sugar. The Nicholson Clinic is devoted to helping our patients develop a healthy lifestyle post surgery.

Egg Salad with Yogurt and Dill

Makes: 4-6 servings

Ingredients:
8 large eggs, boiled and peeled
1/3 cup low-fat Greek yogurt
1 tablespoon mayonnaise
1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined.

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  • Egg Salad Small

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