National Egg month isn’t until May, but with Easter just a few days away, many of you are in search of a good egg salad recipe!
Eggs are an excellent source of protein, containing all 9 essential amino acids. Essential amino acids are important since they cannot be produced by the body and must be obtained from food (or supplements).
At around 70 calories, one large egg contains 6 grams of protein plus vitamin D, vitamin E, folate, riboflavin, lutein and choline.
More information on eggs to come in May. I am collecting all of your best egg recipes and will be posting them then, so don’t forget to send yours in!
In the meantime, here are two recipes you can try this weekend; both use yogurt instead of mayonnaise, which cuts down on cholesterol and adds protein:
Light and Lean
Low-Fat, High Protein Egg Salad
8 hard-boiled eggs, yokes removed, chopped
½ to 1 cup plain, fat-free yogurt*
1 teaspoon celery seed
¼ cup green onions, chopped
Salt and pepper to taste
*You can also make this recipe with 2 ½ teaspoons of extra-virgin olive oil instead of yogurt. I like to add in 1 or 2 small chopped tomatoes when making it this way. The combination of the olive oil and tomatoes gives a sophisticated twist to traditional egg salad.
Curried Egg Salad
5 hard-boiled eggs, with yokes, chopped
½ small apple, chopped or 1/4 cup dried currants
½ small onion, chopped
¼ cup minced chives
4 tablespoons plain yogurt
1-2 teaspoons curry powder
Salt and pepper to taste
Recent Comments