This recipe is adapted from Martha Stewart. I have my own version of a good egg salad sandwich, but have not been making it lately because I'm watching my cholesterol. My sister-in-law made Martha Stewart's version egg salad and it is now my favorite egg salad as well. Martha starts out with 10 hard-cooked eggs. She discards 8 of the egg yolks and replace it with one whole avocado. What a great idea! The avocado gives the richness and the creaminess to the egg salad after most of the egg yolks are discarded.
Avocado is a much healthier alternative to the egg yolks with essential nutrients, such as fiber, potassium, Vitamin E, B-vitamins and folic acid. Martha still keeps 2 of the egg yolks for flavor. I have already made this twice and really love it. The egg salad will keep for a few days without the avocado going brown which is another amazing thing. I like to eat this for breakfast, just toasting one multi-grain bread (5 grams of fiber) and spreading a portion of the egg salad on top and eat it like an open-face sandwich. So satisfying and delicious!
The next time I make this egg salad recipe again, I'm thinking of adding some fresh chopped chives and tarragon. I'm sure that will be good too.
10 hard-cooked egg whites (from large-size eggs)
2 hard-cooked egg yolks (from large-size eggs)
Half of a large-size avocado, mashed
Half of a large-size avocado, diced
3 tablespoons Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwich Spread (1.5 ounces)
1 tablespoon fresh-squeezed lemon juice (0.5 ounce)
1 teaspoon Dijon mustard (0.2 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, roughly chopped egg whites and egg yolks using a pastry cutter or two knives. Lightly toss in the mashed and diced avocado.
In a separate small bowl, combined the mayonnaise, lemon juice, mustard, salt and pepper until well blended, using a fork. Add the mayonnaise mixture to the egg mixture and gently toss everything together until combined, using a spatula.
Transfer to an airtight container and keep refrigerated.
Yield 6 servings, approximately 145 calories per serving (excluding bread)
No comments:
Post a Comment