Skinny Egg Salad
I have been so busy the past few weeks that I haven't been able to cook as much as I would like to and cooking is something I really love. Being raised in an Italian home helping my mom cook in the kitchen was something I did every day...as long as I could reach the counter by standing on a chair...I was there helping her.
Lately, I have been so sick of eating the same things for lunch everyday..... turkey, salads, vegetables, that I decided to spice it up today and make a new recipe...Skinny Egg Salad. This recipe comes from one of my favorite cook books called "Dashing Dish" by Katie Farrell. I made a few changes of my own along the way because after all you want to make it your own and eat something you will enjoy :-)
Here we go!
Ingredients:
- 3 Large Eggs
- 1 slice of bacon (turkey or center-cut) cooked
- 1/2 stalk of celery, coarsely chopped
- Sweet pickles, coarsely chopped (optional)
- 2 tablespoons plain non-fat Greek yogurt
- 1 tablespoon light mayo (or extra tablespoon of yogurt)
- 1/2 teaspoon of mustard
- Pinch of salt and pepper
- Paprika
How to boil eggs:
This is something that I have tried and failed at many, many, many times. How could something so easy as boiling eggs cause so much grief! So to do it right I called my mother and asked her for help. Here are her instructions on how to boil the perfect egg: Put eggs in a pan so they are all flat on the bottom, fill the pan with water so it covers the tops of the egg, and cover with lid. Bring the water to a boil. Once at a roaring boil, lower the heat to a soft boil (so less bubbles, but still bubbling) and boil for 4-6 minutes. Then, remove pan from burner and keep the eggs in the water for another 6 or so minutes. Then empty out the hot water and let cold water run over the eggs (filling up the pan) and overflowing into the sink for several minutes. Empty water and place eggs on towel. Let stand cool for a few more minutes and then place them in a bowl in fridge until use.
For this recipe, I cooked the eggs a day before I made the egg salad so they could cool in the fridge over night before I used them.
Now for the recipe:
- Peel the eggs and separate 2 yolks from the eggs so you just have the egg whites. For the third egg you will use the whole egg (including the yolk)
- Coarsely chop eggs and put into bowl. (Note: if you are wondering what coarsely shopped means the definition is "composed or relatively large parts or particle" compliments of dictionary.com) So basically all that means is don't chop up until you have little baby bite size pieces :-) (photo below)
- Add bacon (crumble), celery, and pickles. (I added some red grapes because that's what I grew up with..and to cut the sweetness of the pickles)
-Then add yogurt, mayo, mustard, salt, and pepper into the bowl.
-Stir everything together gently with a spatula
-Top with paprika for fun and lunch is served!
In my recipe, I mixed everything together in the Tupperware container I was storing it in in the fridge...I am all about using less dishes! Also, my photos don't show paprika on top because I was out, but definitely a seasoning I would recommend adding to my egg salad. I doubles the recipe so that I would have leftovers for the week. Helpful if you are cooking for two or a family.
From my kitchen to yours......I hope you enjoy!
In the comments below let me know if you make it and like it! Also, if there are any questions you have while reading the recipe feel free to ask! I would love to help!
xoxo Ashley
**If following 21 Day Fix or 21 Day Fix Extreme the serving size for the egg salad alone is 1 red container**