For some unexplicable reason this morning I wanted egg salad for lunch. I really have no idea why—I don’t think I’ve had egg salad but twice in my life. Both times they were delicious—but sopping with mayonnaise. Not something I wanted. So today I provided myself with a little challenge: remake the Egg Salad, keeping the creamy consistency but adding nutrition and flavor.
Here’s what I did:
4 Hard Boiled Eggs
Grated carrot and minced celery for crunch
Curry powder, paprika, ground mustard, horseradish, light mayo
1. Dice hard boiled eggs
2. Grate 1/2 carrot and mince 1/2 celery stalk
3. Add seasonings. 1/2 teaspoon curry (for sweetness), 1/2 teaspoon paprika (for smokiness), 1/2 teaspoon mustard powder, salt and pepper to taste.
4. Add mayonnaise. TIP!: for calorie cutting mayonnaise based salads add 1 tablespoon at a time. The recipe I looked at called for ONE CUP of mayonnaise. That’s almost 1600 calories! I used 2 and 1/2 tablespoons of light mayonnaise—about 90 calories. Heee-uge difference.
5. Stir together with a fork, mashing the egg to create a creamier consistency.
6. Voila! Add horseradish if you wish.
Yum-o!
looks yummy!