Monday, July 16, 2012

"Light" Egg Salad

I am a recent fan of egg salad. I never ate it in the past because I do not enjoy any form of mayonnaise. Now that I can make this salad with the healthier, tangier greek yogurt, it has become one of my lunch options. My favorite way to eat egg salad is on toast (gluten free bread for me) with crisp lettuce and possibly a sliced tomato. The vegetables in the salad give great crunchy texture but do not over power the flavor at all.

You can easily make this chicken salad instead of egg salad. Replace the hard boiled eggs with cooked chicken breast cut into a small dice.

"Lighter" egg salad
4 servings

7 eggs
1 celery stalk-small dice
1 carrot-small dice
4 radishes-small dice
6 oz non-fat greek yogurt
1 tbsp dijon mustard
1 tsp red wine vinegar
Salt and pepper to taste

1. Place 7 eggs in a pot and fill with enough water to cover the eggs. Bring to a boil. Once the water has come to a boil, cover pot, remove from heat and let stand 14 minutes (set a timer). Once the 14 minutes are up, drain the water and cover eggs with cold water. Place in the refrigerator for a few minutes to cool eggs down. Crack the eggs, remove shells and dice the egg white and yolks. (You can rinse the egg without the shell under cold water to make sure all shell has been removes) Place chopped egg in a bowl.

2. Add in diced carrots, diced celery and diced radishes.

3. Mix together the Greek yogurt, red wine vinegar and Dijon mustard. Add to the egg/vegetable mixture and mix together. Season with salt and pepper to taste.

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