Recipe: Easter Egg Salad

I like hard boiled eggs. They are a quick and easy breakfast. But a dozen hard boiled eggs? Well, that’s when we make egg salad. In the past, when I’ve made egg salad, I used the yolks and the whites, and a bunch of mayonnaise. No, I don’t know how much mayonnaise. A lot. I do know that it was high in fat and cholesterol. Inspired by one of my favorite cookbooks, Deceptively Delicious by Jessica Seinfeld, I came up with my own lighter version. This cookbook is great, especially if you have little ones that won’t eat their veggies, or if you aren’t really a vegetable fan yourself. It uses small portions of pureed vegetables and lighter ingredients to make healthy, crowd pleasing meals.

Easter Egg Salad on Toast serves 6

8 hard boiled egg whites

4 hard boiled eggs with yolks

2 tbsp reduced-fat mayonnaise

2 tbsp Dijon peppercorn mustard

1/4 cup pureed cauliflower

1/4 cup pureed carrot

fresh ground salt and pepper

1 slice Dave’s 21 Grain bread

2 tsp Land O Lakes light butter with canola oil

Smash up eggs with a fork. Add mayonnaise, mustard, purees, plus salt and pepper to taste. Toast bread and spread with butter. Spread egg salad onto bread slice.

249.7 cal, 15.7 g  pro, 25.0 g carb, 10.7 g fat