Eggs are without a doubt one of my favorite foods! I have them for breakfast about 5 times a week…yes I’m a little obsessed! But can you really blame me? They are so versatile I’m constantly serving them up in a different way to keep it interesting.
I love to make a big batch of hard boiled eggs at the start of each week. This way me and my husband always have a protein packed healthy snack to grab on the go.
Growing up I remember the delicious egg salad my mom used to make us. She’d prepare a large bowl and we’d have it over crunchy Italian toast. I also loved scooping it up onto Saltines, my favorite cracker as a kid!
Now that I’m more health conscious I wanted to put my low calorie spin on it! Turns out Greek Yogurt makes a great mayonnaise substitute!
GIVE ME ALL THE FLAVOR BUT HOLD THE GUILT!
I use plain nonfat Greek Yogurt it’s got a ton of protein, low in calories and zero grams of fat! For all of you Weight Watchers fans you’ll be happy to know it’s also ZERO points!
This healthier version also leaves out some of the egg yolk, this cuts down on calories, fat and cholesterol.
I like to use spicy brown mustard it has the perfect amount of tang and spice but doesn’t over power the dish. Crunchy celery and crisp red onion add texture and bite. For flavor I use good old salt and pepper and add a bit of Paprika. I like Hungarian Sweet Paprika it has a fruity sweet pepper flavor without the heat and adds a beautiful dash of color.
ESSENTIAL TOOLS
Anyone who’s been in my kitchen knows I am the queen of gadgets. For this healthy egg salad I use two of my favorites to make things easy! I love the Dash egg cooker for my hard boiled eggs, it’s quick and cooks the eggs perfectly. The shells peel right off with ease and there’s barely any clean up.
I used to chop up the eggs with a knife but it was messy and time consuming. Now I use my oxo egg slicer and absolutely love it. Its quicker, the pieces come out even and my cutting board isn’t a hot mess!
NO WASTE
Since this recipe calls for part egg whites you’ve got to find use for the extra yolks. Usually I save them for our Frenchie, Gimli. When I have time I like to throw liquid egg whites into my egg poacher instead. This way you get a little more egg white and no waste!
PLATING
You’ll need two slices of your favorite bread (mine is Turano Italian Bread). You can serve it as is or toast it up, I’ve tried both ways. I like to throw some fresh crunchy romaine on the bottom slice, add a generous spoonful of salad and top it with the other slice. The sandwich is traditional, however it can be served a plethora of ways!
For an on the go snack I like to scoop it up with pretzel crisps or crackers. I’ve also served this as an appetizer with pita bread or pita chips.
Looking for less carbs…throw it over your favorite green leaves!
Enjoy!
Ingredients
- 5 whole hard boiled eggs, diced
- 4 egg whites poached or hard boiled, diced
- 1 cup celery, chopped
- 1/4 cup red onion, chopped
- 1/2 cup nonfat plain greek yogurt
- 1.5 teaspoons spicy brown mustard
- 1 1/2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- ¼ teaspoon Hungarian sweet paprika
Instructions
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In a large bowl add eggs, whites, celery, red onion and toss
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With a spatula fold in greek yogurt and mustard until everything is well coated
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Add dill, salt, pepper and paprika, mix.
To Serve: Place a hand full of chopped romaine on a slice of toast. Top with a 1/2 cup of egg salad and another slice of toast.
Storage: Store in refrigerator for 2-3 days in an airtight container
Note: Salad will develop more liquid after sitting, simply stir before reserving.
*Nutrition info does not include toast or romaine lettuce, serve how you prefer
Nutrition: Yield: 6 servings, Serving Size: 1/2 cup egg salad
Amount Per Serving: 0 SP, Calories: 96, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 156mg, Sodium: 326mg, Total Carbohydrate: 3g, Fiber: 1g, Sugars: 2g, Protein: 10g
