Egg salad is a summer classic. But, as I look for ways to add more veggies to my diet, I needed a healthier take on my old fave. Now, thanks to the Healthy Recipes Channel (find it on YouTube), I have a delicious, healthy egg salad switch-a-roo to enjoy!
Before you walk away from this recipe, know this: Yes, making your own mayo is an extra step. But, that step means you have a healthier, whole food version of mayo and a better tasting mayo, too. (Sorry, Dukes’, I still love you!)
- 1/3 cup of feta cheese
- 3 cloves of garlic
- 10 hard boiled eggs
- 1/4 cup light tasting olive oil or canola oil
- 1/2 a dice bell pepper
- 1/4 cup diced poblano pepper (optional)
- 1 tablespoon of yellow mustard
- 1/2 teaspoon smoked paprika
- 1 lime wedge
- 1 tablespoon of vinegar
- 1 raw egg
Nutrition Information: Recipe makes 8 approximately 1 cup servings
- Calories: 191
- Fat: 16 grams
- Carbohydrate: 2 grams
- Protein: 10 grams
Tip #1: Boil your eggs in an Instant Pot. Six minutes on high pressure, a forced pressure release, and a few minutes in an ice bath will result in the easiest-to-peel boiled eggs you’ve ever cooked.
Tip #2: Use good feta in block form. For years I used the big name brand feta crumbles. Then, when starting to eat more Mediterranean diet-style recipes, I bought a block of feta. The difference was life changing. The flavor was amazing!
Tip #3: Do not be fooled by poblano peppers! Just because they are not as hot as jalapeño does not mean that touching your eye after handling them won’t burn like the fires of Hades. Seriously, Lucifer himself has nothing on the pain I caused myself one week ago. After handling any pepper, wash your hands thoroughly including under your nails as the pepper oils will try to stick around.
Tip #4: Serve over a bed of lettuce or spinach dressed with lemon, olive oil, and salt and pepper with pita chips on the side. Then, sit down to a beautiful, tasty, and healthy lunch of under 400 calories!
Happy eating, my friends!