Sunday, January 29, 2012

Healthy Herb Egg Salad

Is there anything better than a fluffy egg salad?  One of my favorite things to eat during grad school was this egg salad made by a deli on GW's campus.  But I know that enormous amounts of mayo is really no good.  So I've been trying to get a good egg salad recipe down that doesn't make me think OMG MY ARTERIES!

Well.  I think I may have found a new favorite egg salad, but this egg salad is packed with herbs and made full with mostly 0% fat greek yogurt and only a touch of mayo to give some tang.  And not only did I have it for lunch today, I'm looking forward to eating more tomorrow.  

You can put this on a sandwich or on lettuce.  I put mine on spinach because I have some awesome organic spinach handy.  Win!  

12 eggs
1/2 C 0% fat greek yogurt
1 T light mayo
1/2 t pepper
1/2 t salt
1/4 C chopped fresh basil
1/4 C chopped fresh flat parsley

Place the eggs in a pot and fill with enough water to cover with 1" of water. 

Bring the water to a boil and then reduce to a simmer.  Cover and let sit for 18 minutes.  Take the eggs out of the water and place in a large bowl with ice and water.

While the eggs cool, chop all of the herbs. 

Wash the lettuce.

Drain the eggs.

Peel and coarsely cut the eggs.  Mix well with all of the ingredients. 

Place a scoop of the egg salad on the salad.  And enjoy.  Perhaps also with some chocolate Silk....because damn, it's delicious. 

1 comment:

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