Friday, October 18, 2013

In The Kitchen - Almost Egg White Egg Salad Recipe {Low Fat}

Almost Egg White Egg Salad

I have a confession to make ... I am an egg-aholic.  Seriously, I eat eggs every day and my love for egg salad leans towards the extreme.  There are endless variations of recipes out there and I have tried many of them, but this one is my favorite. I like its simplicity and the poppy seeds add just a touch of sweetness.

I'm not a fan of egg yokes and have to watch my cholesterol, so I use only one yolk to give the dressing a the rich taste, without making it heavy and keeping this recipe light.  And, the quality of the ingredients makes all the difference!   Especially the dijon mustard -- I'm a huge fan of Maille dijon - no other dijon even comes close.  This mustard is so good, I can eat it by the spoonful out of the jar.  I highly recommend trying it.

I also bought an egg slicer after trying my mom's and realizing it was a huge time saver since I make this so much (at least twice a week).  Not sure if I should admit that!

My favorite way to eat egg salad is on an open-face, toasted english muffin. The cornmeal-crusted crunch is the perfect pairing with the egg salad!

Egg Salad {Low Fat}
recipe by:  Laura Jolna
Prep Time:  20 min
Serves:  2-3

  • 6 eggs
  • 2-1/2 Tbsp light mayonnaise
  • 1/2 tsp dijon mustard
  • 1 tsp poppy seeds
  • pinch of salt (I prefer a two finger pinch)
  • dash of black pepper
  • Place eggs in a medium saucepan and fill with water until eggs are just covered.
  • Bring to a boil;  immediately remove from heat and cover.  Let rest for 11 minutes.  Drain water and place eggs in a medium bowl.  Cover eggs with ice and fill bowl with water until eggs are cover.  Place in the fridge and cool for minimum 1 hour.  
  • To peel eggs, roll on kitchen counter to crack shell.  Run under water and peel off the shell.
  • Slice each egg and remove the yoke.  Place one yoke in a small bowl and either discard or save the remaining yokes for another recipe (dear Mom, please pretend you didn't just read that I said "discard" food).
  • Using a fork, smash the egg yoke until it is fine crumbs.  Add mayonnaise, mustard, poppy seeds, salt & pepper.  Mix well with fork or whisk.
  • Chop the egg whites and place in a medium bowl.  I prefer mine chopped fine, but to each their own.
  • Add egg yoke mixture to chopped egg whites and stir until well blended.
  • For the easiest peeling hard-boiled egg, the method I described above is the best I've found.  Something about immediately immersing the eggs in ice water to cool helps the shell release from the egg.  
A few of my favorite tools & ingredients:

Holland Whole Blue Poppy Seeds from Penzey's Spices

I'd love to hear if you have a favorite egg salad recipe or another great method for an easy peeling hard boiled egg.  Please drop me a line or post a comment.

Buon Appetito!

Images via:  Bella Bella Vita

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...