Summery Egg Salad

Friday, June 30, 2017

There are so many ways to create a tasty egg salad. There is no one way to prepare it. This makes it a very versatile dish that can be eaten any time of year and for whatever mood you are in. And now that we know eggs are no longer “bad” for us, creating a meal with eggs can not only be easy but also economical. I also love that it can be prepared ahead of time and pulled out of the refrigerator when you don’t feel like cooking, when you need a meal that accommodates a flexible schedule, and that makes for a quick clean up.

Egg salad can be eaten with crackers, as a sandwich with alfalfa sprouts and avocado or on a bed of lettuce. One of my favorite ways to eat egg salad is to slice a tomato in 6ths, from top to bottom, without cutting all the way through the base, so the tomato opens like a flower. Then I put my ½ cup of egg salad in the middle, surround it with baby spinach and sprinkle the top with a pinch of paprika. It looks so appealing and takes no time at all to prepare.  It makes for a very satisfying meal both visually and physically.

Below is a new recipe that is bright, light and feels like summer.

Summery Egg Salad

6 hard boiled eggs, peeled and chopped
½ teaspoon lemon zest
1 teaspoon lemon juice
½ cup celery, finely chopped
cup nonfat Greek yogurt, plain
cup light mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon garlic salt
teaspoon ground pepper
½ fresh dill, coarsely chopped

1.     Mix all ingredients together in a bowl.
2.     Stir until blended.
3.     Store in the refrigerator until ready to serve.

Serves: 4. Calories per serving:153.

  •      For easy peeling of your hard boiled eggs check out this blog on the Negg

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