Egg Salad: Classic Comfort in No-Time-Flat

28 Feb

I’ve been on a bit of an egg kick lately. While eggs can do marvellous food-science type things if separated and whipped just so and folded in just right at just the right temperature, right now I am celebrating their simplicity.

 

When was the last time you had a light and easy egg salad? This version is creamy and light and a bit tangy, thanks to the yogurt and the mustard. I took it to a friend’s for a playdate, where it met with success! It makes a good addition to any party buffet table too.
Egg Salad (makes four generous sandwiches or four big scoops to top green salad)

Eight fresh eggs*

3 Tbs mayonnaise

1 Tbs non-fat or low-fat plain yogurt

1 Tbs your favorite mustard

Pinch of salt/pinch of cayenne pepper/sprinkle of parsley/grating of pepper, if desired

Place eggs in a pot with cold water to cover. Bring the water to a boil. Lower heat to simmer for five minutes, then cover and remove from heat. Leave covered for ten minutes, then drain and soak in ice water.  The yolk turns green from overcooking, so if you find that your yolks are turning green, next time skip the simmer, remove from heat and let sit covered for 15 minutes.

When the eggs are cooled, crack them and peel. Chop roughly and place in bowl. Add mayo, yogurt and mustard and mix well. Play around with the amount of wet ingredients until you get it the way you like. Season to taste and serve on crackers, toast or salad.

*(if you are not sure whether your eggs are fresh, put them in water to cover. A fresh egg will sink. A fresh-enough egg will float up on one end while the other end stays on the bottom. A rotten egg will float.

Also, I purchase organic eggs regularly and farmer’s market/friend’s eggs when I can get them. Large-scale egg production in this country is way out of scale with what is safe. I don’t want to be the heavy on this one, so if you are interested, you can visit food expert Marion Nestle’s blog and read it for yourself. http://www.foodpolitics.com/tag/eggs/  In any case, if you are buying conventional/supermarket eggs, please cook them thoroughly )

 

 

 

You are just four ingredients away from happiness.

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4 Responses to “Egg Salad: Classic Comfort in No-Time-Flat”

  1. Linda April 18, 2014 at 8:52 am #

    This works for me as I love egg salad.

  2. Natalia at Hot, Cheap & Easy April 18, 2014 at 8:10 am #

    Reblogged this on Hot, Cheap & Easy and commented:

    What to do with all those hard-boiled Easter eggs

Trackbacks/Pingbacks

  1. Kid’s Birthday Alternative: Bagel Buffet, Starring Cream Cheese Two Ways! « Hot, Cheap & Easy - June 26, 2012

    […] the spreads were tuna salad and egg salad (click to get those recipes from earlier posts), and the following two easy cream cheese variations. […]

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