Easy, Healthy Egg Salad
When I was a kid I was obsessed with egg salad sandwiches.
My mom didn’t make them for me at home, so anytime we went out to lunch, that’s what I would eagerly order.
You may say this is where my egg obsession all started (for those who don’t know I eat six egg whites every morning and have hardboiled eggs on hand pretty much 24/7).
It wasn’t until pre-college when I learned about healthy eating that I actually took a second to consider what I was consuming when I downed this two-pound creamy mass of egg mixture.
When I learned about the massive amounts of mayonnaise this stuff is packing, I bid a tearful goodbye to my favorite sandwich.
More recently, I’ve learned that there are healthy ways to make your own mayonnaise (which I hope to do here soon) but the majority of egg salads do not contain these whole foods — rather a conglomerate of soybean oil, sugar, modified starch and other unsavory ingredients.
Regardless, I recently found a way to recreate my beloved sandwich with no mayonnaise whatsoever.
This approach is extremely simple, delicious and lacking all the unhealthy components of your traditional egg salad.
A little greek yogurt and olive oil give this mixture a perfectly creamy consistency, and a few everyday spices lend it that classic flavor.
This recipe has about half the calories and fat of the average egg salad recipe with the same amount of protein.
Try it next time you’re brown-bagging it to school or work, or test it out on your kids – I’m sure little Whitney would have never known the difference!
- 6 Eggs
- 2 T. Fat Free Greek Yogurt
- 1 tsp. Extra Virgin Olive Oil
- ½ T. White Vinegar
- ¼ tsp. Salt
- ¼ tsp. Smoked Paprika
- Pepper to taste
- Place eggs in a pot and cover with water. Add a splash of vinegar and salt.
- Bring water to boil. Once boiling, turn off the heat and cover your pot. Let the eggs sit in the hot water for 10 minutes.
- Drain the pot and rinse eggs with cold water. You can either make the egg salad immediately, or refrigerate your hardboiled eggs for later use.
- Peel eggs. Remove the yolk from 4 of the eggs. Roughly dice the 2 eggs and 4 egg whites.
- Add the remaining ingredients to your eggs.
- Enjoy as is or add to a sandwich or salad!