Egg salad
with cucumber,
tomato and capers
PersonalPoints™ per serving

Total Time: 20 min
Prep: 20 min
Cook: 0 min
Serves: 8
This light egg salad mixture uses yogurt to bind everything together in what is destined to become a favorite in your recipe box. Capers, shallot, and mustard add lots of bright, distinctive flavor, while the addition of minced dill fronds helps to keep things fresh. Best of all, this egg salad is loaded with lots of crunch—from crisp cucumbers and bursting, ripe grape tomatoes. It's delicious in a sandwich or mounded atop a bed of lightly dressed greens for a bit of added protein in your salad. To take things in a fruity direction, swap in seedless red grapes for the tomatoes, celery for the cucumber, and try finely minced fresh rosemary or snipped fresh chives in place of the dill.
Meal Items
  • ½ cup plain fat-free Greek yogurt
  • 1 tbsp dill, fresh, minced
  • 1 tbsp capers, chopped
  • 1 tbsp uncooked shallots, minced
  • 1½ tsp Dijon mustard
  • ½ tsp Kosher salt
  • ⅛ tsp black pepper
  • 6 hard-boiled eggs, large, peeled
  • 1 cup grape tomatoes, halved
  • 1 cup English cucumbers, sliced, seeded, diced
  • ¼ cup uncooked scallions, thinly sliced (plus extra for garnish)

  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 of Egg Salad!
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