I love eggs. One of Nature’s wonders of the food world. I would love to eat them everyday, but my family history is peppered with heart health issues so I only indulge when I really, really, really have a craving for them.
Yesterday was one of those days. I came back from a bike ride and while cooling down from the physical exertion, I started having a hankering for egg salad for lunch. Not keeping any mayo in the house (high in fat and calories) I Googled whether or not I could sub fat free Greek yogurt for the mayo in egg salad. Why yes you can! Duh. I have already been replacing mayo in a lot of other dishes (chipotle mayo for my fish tacos for example) so I don’t know why it didn’t occur to me sooner to replace mayo with yogurt in egg salad.
Probably because I hadn’t had a craving for it in a very long time, until now!
So I took my favourite egg salad recipe and just swapped out the mayo with the yogurt. You know what? You would never know it wasn’t mayo! I am going to have to splurge a little more often on egg salad, it was just too darn good!
For anyone wanting my egg salad recipe, here it is below, but most recipes that you find online are pretty close unless you get into some weird flavour combos. Me, I like plain old egg salad. Nothing fancy for me. I am a purist when it comes to this long standing traditional dish.
Deborah’s Egg Salad Recipe
4 hard boiled eggs, peeled and chopped
1/4 cup diced celery
1/4 cup diced green onion (green parts only)
1/4 cup (or more to taste) of Fat-Free Yogurt
1 Tbsp mustard
1/4 tsp chile powder (I like to use either chipotle chile powder or pequin chile powder)
Salt and pepper to taste
In a medium bowl, mix together mustard and yogurt, add remaining ingredients and mix well. Let sit in fridge for at least 60 minutes to chill.
Serve on buns, wraps or whatever vessel you prefer. If you are doing the no carbs thing, lettuce bowls make an attractive presentation.