Comfort Food that’s good for you? Yep, healthy egg salad.
Alot of people like egg salad because it’s tasty and versatile, but generally speaking it is pretty bad for you.
HOWEVER, it’s easy to healthify, inexpensive, and you can have it on a whole wheat english muffin for breakfast… on rye bread or gluten free toast for lunch… or on rice crackers for a snack. Top it with juicy sliced tomatoes or serve with a green side salad.
So, if you are an egg salad fan, this one’s for you!
Healthy Egg Salad
6 free range extra large eggs
1 heaping tbsp low fat mayo
1 tsp dijon mustard
1/2 tsp dry or fresh dill
1/3 cup diced cucumber or celery
1 tbsp diced sweet onion or scallion
salt
pepper
Put eggs in a pot of cold water and bring to a boil, reduce heat and boil for 10-11 minutes. Then rinse in cold water and peel.
Put one whole egg in a bowl and just the whites from the remaining 5 eggs. This is enough yolk for me, but if you want it yolkier (i think I made this word up??) add more. Then mash away with a potato masher (or a fork if you don’t have one).
Add mayo and mustard and mix, then add dill and veggies and mix again. Season to taste with salt and pepper.
I like to refrigerate the egg salad for a couple of hours.
Serves 2