Recipe – Healthy + Simple Egg Salad

When Clay (my husband) and I lived in NYC one of our weekend rituals was egg salad sandwiches from Murray’s.  Since moving back to Dallas, I have tried to recreate Murray’s egg salad, which  pretty much consisted of eggs, mayonnaise and not much else.  As I don’t really care for mayonnaise, I have never been a huge fan of this egg salad recipe.  I decided to construct a food lab of sorts to trial some new mustard based egg salad recipes.

After a quick run to the grocery store, where I purchased a few gourmet mustards, I created an egg salad base.  My base consisted of eggs, red onion and dill.  I then separated my egg salad base into 4 different bowls so I could experiment with various mustards and other garnishments.

To my complete surprise, the winning ingredient combination consisted of plain old French’s yellow mustard!  I still had to add a pinch of mayonnaise to cut the strong mustard flavor, but not nearly as much as my old mayonnaise based recipe.  I also added a pickled dill relish, which gave the egg salad a great kick. The final product was a delicious, flavorful and low-calorie egg salad!

Ingredients

• 4 large brown eggs, hard boiled
• 2 tablespoons red onion, diced
• 1 tablespoon dill, chopped
• 1 tablespoon plain yellow mustard
• 1 tablespoon lite mayonnaise (reduce calories even more by using non-fat Greek yogurt)
• 1 teaspoon pickled dill relish
• Salt + pepper to taste

Directions

• Chop the hard boiled eggs or use an egg slicer
• Mix in remaining ingredients

Makes 2 servings

Nutrition Information (per serving)

Calories 180, Fat 13 g, Saturated Fat 3.5 g, Cholesterol 425 mg, Sodium varies, Carbohydrates 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g