Lightened Up — and Delicious — Egg Salad

I love egg salad but I never make it because A) I always think hard boiling eggs is a pain in the ass (even though it really isn’t) and B) I’m kind of staying away from copious amounts of mayonnaise these days.

But the fridge was stocked with 10 hard boiled Easter eggs and, since I was tired of eating them as is, they needed to be put to good use. As such, I fooled around with this Cooking Light recipe and am pretty pleased with the results. Give it a try: the taste buds will sing, the belly will be full, and the waistline won’t expand (probably…).

Egg Salad
1/4 cup fat-free mayonnaise
1 Tbsp. reduced-fat sour cream
1 Tbsp. Dijon mustard
1/2 teaspoon freshly ground black pepper
1 thinly sliced green onion (about 2 Tbsp.)
1 stalk celery, diced
8 hard-cooked large eggs

Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine. Add additional pepper and salt to taste.

Voilà! Egg salad.

Categories: Grade Range: A- to A+, Lighter Fare, Salads, Vegetarian


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