When Easter gives you eggs, make egg salad!
Egg salad may sound healthy, but it’s a total fat bomb… it’s made up of yolk and mayo. I happen to love hard-boiled eggs and hate mayo, so I wanted to make a healthy version of egg salad. Here’s how to turn out a skinny egg white salad.
First, you’ll have to hard boil your eggs. My recipe calls for 6, but you can throw the whole dozen in there.
- Put your eggs in a pot and cover them with cold water.
- Bring them to a rolling boil.
- Once the water is boiling, put a lid on the pot and move the eggs to a cool spot.
- Let them sit for 14 minutes.
- Strain them, run cold water over them, and let them cool down in the fridge.
Once the eggs have cooled, peel (6 of) them and remove the yolks. Carefully dice the egg whites and place them in a large bowl.
Add one tablespoon of greek yogurt, 1/4 teaspoon of dill, and 1/4 teaspoon of paprika to the egg whites.
Gently stir until all of the eggs are coated.
This makes a gorge appetizer when served over reduced fat Ritz with a sprinkle of fresh ground pepper. You could also make little tea sandwiches using whole wheat or multigrain bread. This egg salad tastes refreshing, and instead of a fat bomb it’s now a protein bomb… werq.
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