I either love a food and think it’s the best thing that ever happened to me, or it’s the worst thing I’ve ever had and there may or may it be gagging involved. Pregnancy is a food roller-coaster for me. This is my third pregnancy so the food cravings/aversions aren’t new but with this one, wow, they are intense. All that to say, this egg salad tops my current list of “best thing I’ve ever had.” Since my taste buds have gone crazy lately, I feel that I should assure you that my very picky hubby agrees to its greatness;)
Since I currently like to eat egg salad in bulk, I decided it was fairly important that I find a way to lighten this glorious salad up without sacrificing any flavor. I found the best way to do that was to only use half the yolks and substitute most of the mayonnaise with plain Greek yogurt. Seriously, it’s sooo good, you’ll never know it’s low-fat. Throw in cracked black pepper, sea salt, and some chopped baby dill pickles for an extra bit of tang, you’re good to go! If you really want to keep this light, you could eat it with fresh carrots, tomatoes, bell peppers, ect. I’ve been loving it in wraps, whole grain bread, or over salad with rosemary crackers. What’s your favorite to eat it?
Easy Egg Salad (lite)
- 12 boiled eggs, peeled
- 6 tablespoons nonfat plain Greek yogurt
- 1 tablespoon light mayonnaise
- 1/2 cup chopped baby dill pickles
- Fresh cracked black pepper to taste
- Freshly ground coarse sea salt to taste
Remove the yolks from 6 boiled eggs.
Coarsely chop the boiled egg whites along with 6 whole boiled eggs and place in a medium bowl.
Add yogurt and mayonnaise and mix well.
Stir in pickles and salt and pepper to taste.
Refrigerate until ready to serve.
Nutrition Facts Servings 6.0 Amount Per Serving (1/2 cup) Calories 111 Total Fat 6g Saturated Fat 2g Monounsaturated Fat 2g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 188mg Sodium 382mg Potassium 139mg Total Carbohydrate 2g Dietary Fiber 0g Sugars 1g Protein 11g