Monday, March 4, 2013

Healthier Egg Salad


Healthier Egg Salad

This yummy egg salad is made healthy by adding Greek Yogurt, Mustard and Dill for tons of flavor.
I boil up a bunch of eggs as part of my food prep at the beginning of the week to keep on hand for a quick snack or to whip up this delicious egg salad.


6 Hard Boiled Eggs
1/2 t. Baking soda
Greek Yogurt
2 T. Olive Oil Mayonnaise
1 t. Dill (You might want to start with less and add to taste I LOVE DILL!)
1 T. Whole Ground Mustard
Pinch of Salt and Pepper
Place eggs and baking soda in a pot of cold water, make sure eggs are covered with water.
  *The baking soda makes the eggs easy to peel
Bring water to a boil and remove from heat, cover and let sit for approximately 13 minutes.
Immediately remove eggs from hot water and submerge in and ice water bath.
  *The Ice water bath helps to prevent that green layer around the yolk


While the eggs are cooling whisk together mayo, Greek yogurt, mustard, dill, salt and pepper.
After the eggs have cooled, gently remove shells.
Chop Eggs (I use my handy dandy Egg Slicer)
 *To make this Egg Salad even more healthy you could eliminate 3 of the yolks at this stage.
Combine Eggs and yogurt mixture. 
Refrigerate for 1/2 an hour.

I have mine for lunch stuffed in mini whole wheat pita with baby arugala blend!

This egg salad is great served with avocado slices and a tiny bit of shredded cheddar cheese in wraps or sandwich thins...or even stuffed in a lettuce wrap! One of my kiddos is in love with recipe and eats it straight!

What are you favorite egg salad ingredients?



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