An egg salad that you can feel good about!

I’m new to creamy protein salads. Up until this past year, I had never really eaten egg, tuna, or chicken chopped up and mixed with creamy condiments; but something made me want to try them each on for size recently, and I am so happy that I did. Egg salad was particularly surprising for me, since I grew up loathing hardboiled egg yolks (but devoured the whites), and something about gobs of mayo mixed into the whole thing turned me off even more. And I’m not even one of those mayo-phobes, despite what the recipes on this blog might suggest. The version I tried recently, my first and so-far-only (so far being the key words there) attempt, was much lighter but completely delicious. It was tangy and creamy, and it filled you up without leaving you feeling gross, bloated, or over-indulged. It was also pretty simple to throw together, and I have a feeling it’ll be making repeated appearances, especially with my summer job requiring many days of packed lunches.

This recipe would also do well at a picnic, which is why I’m choosing now to tell you about it. I know the creamy salads tend to be more along the lines of potatoes and macaroni at these backyard barbecues that will be popping up all over the country come tomorrow, but this egg salad could be a nice option for a picnic lunch, too. I personally ate mine as an actual salad, but if you like your egg salad between bread, go for it. That’s how the original recipe was intended, so it couldn’t possibly be bad.

Egg Salad over Greens, adapted from The Skinny Kitchen
Yield: 2 servings

The Ingredients
4 hardboiled eggs*
1 tablespoon plain nonfat yogurt
2 teaspoons coarse grain mustard
¼ cup quartered cherry tomatoes
¼ teaspoon curry powder
hot sauce, to taste
fresh ground pepper, to taste
3 cups mixed salad greens, for serving

The Method
Remove and discard the yolks from 2 of the eggs, and shred the whites along with the 2 remaining full eggs using a cheese grater. Add to a bowl and stir in the yogurt, mustard, tomatoes, curry powder, hot sauce, and pepper. Serve over salad greens.

*To hard boil an egg, place it in a medium-large pot and fill with water so that there is about 1 inch of water above the egg. Bring the pot to a rolling boil and remove from the heat immediately, covering and letting it sit for 15 minutes. Run the egg under cold water or place it in a bowl of ice water to stop the cooking process and cool it down. Peel it and use immediately, or store in the refrigerator for later.


  • Digg
  • StumbleUpon
  • Reddit
  • RSS


Post a Comment