Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:8Yield:4 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:8Yield:4 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5large eggs8ounceswhole-wheat macaroni (about 2 cups)1ripe avocado⅓cupcanola mayonnaise3tablespoonslow-fat plain Greek yogurt2tablespoonslemon juice1tablespoonDijon mustard½teaspoonsalt½teaspoonground pepper½cupchopped celery½cupchopped pimientos¼cupchopped dill1cupsliced scallions
Cook Mode(Keep screen awake)
Ingredients
5large eggs
8ounceswhole-wheat macaroni (about 2 cups)
1ripe avocado
⅓cupcanola mayonnaise
3tablespoonslow-fat plain Greek yogurt
2tablespoonslemon juice
1tablespoonDijon mustard
½teaspoonsalt
½teaspoonground pepper
½cupchopped celery
½cupchopped pimientos
¼cupchopped dill
1cupsliced scallions
DirectionsHeat a large pot of water to a boil over high heat. Fill a large bowl with ice water.Gently lower eggs into the boiling water; cook for 4 minutes. Add pasta to the pot; continue cooking for 7 minutes. Transfer the eggs and pasta to the ice water; let stand for 10 minutes. Drain well. Peel the eggs and grate with a microplane or finely mash with a potato masher.Mash avocado in a large bowl. Stir in mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Stir in celery, pimientos, dill, scallions and the reserved egg. Add the pasta and stir to coat.Originally appeared: EatingWell.com, February 2019
Directions
Heat a large pot of water to a boil over high heat. Fill a large bowl with ice water.Gently lower eggs into the boiling water; cook for 4 minutes. Add pasta to the pot; continue cooking for 7 minutes. Transfer the eggs and pasta to the ice water; let stand for 10 minutes. Drain well. Peel the eggs and grate with a microplane or finely mash with a potato masher.Mash avocado in a large bowl. Stir in mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Stir in celery, pimientos, dill, scallions and the reserved egg. Add the pasta and stir to coat.
Heat a large pot of water to a boil over high heat. Fill a large bowl with ice water.
Gently lower eggs into the boiling water; cook for 4 minutes. Add pasta to the pot; continue cooking for 7 minutes. Transfer the eggs and pasta to the ice water; let stand for 10 minutes. Drain well. Peel the eggs and grate with a microplane or finely mash with a potato masher.
Mash avocado in a large bowl. Stir in mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Stir in celery, pimientos, dill, scallions and the reserved egg. Add the pasta and stir to coat.
Originally appeared: EatingWell.com, February 2019
Rate ItPrint
Nutrition Facts(per serving)224Calories11gFat23gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
