Wednesday, January 18, 2012

How-To: Healthier Egg Salad

I've been on an egg kick for the last half a year. I think that's probably pretty obvious because this is the second egg post in two weeks.After I did some research into the whole "eggs raise your cholesterol" myth and found it sufficiently debunked, I've been eating two eggs a day at least five days a week. Despite all my research, I was still a little concerned that it might have a negative impact on my LDLs but my visit to the doctor back in October proved me wrong.

One of my favorite egg dishes is egg salad. However using real mayonnaise to make it simply results in a dish with too many calories and using light mayonnaise tastes a little funky. It took me a little bit of time but I found a suitable compromise.
Sarah's Single Serving Egg Salad

2 eggs, hard boiled
1 lemon wedge
1/2 tablespoon regular mayonnaise
1 tablespoon fat-free greek yogurt
Ground Red Pepper
Chili Powder
Set up your prep area with the two unpeeled hard boiled eggs.
Gently peel hard boiled eggs.
Slice the peeled eggs in half lengthwise.
Pop the yolks and place them into a food processor, tiny or otherwise.
Add the mayonnaise, greek yogurt, lemon juice and season to your tastes. Process until it achieves a creamy pale yellowy-orange color.
I quarter my egg whites at this point and toss them into the processor and pulse it a couple of times at this point. However, if you prefer a chunkier egg salad, you could use a spatula to remove the yolk mixture, add the whites and smash them into bits with a fork. Or you can dice them up nice. It's up to you!

What do you think about "healthifying" dishes like this? Would you rather just have the traditional egg salad or is the healthier version a better option? Lemme know in a comment down below! :)