Monday, June 29, 2009

Best Egg Salad I've Ever Tasted!

Seriously, it really is the best-tasting egg salad I've had. If you'd like, you can make it the way the Moosewood book suggested and leave out most of the yolk. That way it has much less fat and cholesterol than a regular egg salad.

Makes 2 sandwiches
This is also great on crackers or on top of a bed of lettuce. I'd love to try it stuffed into an avocado or tomato.

2 eggs, hard-boiled, cooled, and then diced
1/2 stalk of celery, diced
1/8 of a red bell pepper, seeded and diced
1/2 tbsp. sweet or dill pickle, minced
1 tsp. capers, drained
1/8 cup red onion, chopped
1/2 tbsp. fresh dill, minced (or 1/2 tsp. dried)
1/2 tbsp. fat-free plain yogurt
1/2 tsp. prepared horseradish
1/2 tsp. Dijon mustard
Freshly ground black pepper to taste, if desired
Bread or rolls
Lettuce, tomato, sliced green onion, additional Dijon mustard as sandwich garnishes

1. Stir together chopped eggs, celery, capers, bell pepper, pickle, onion, dill, yogurt, horseradish, and mustard.

2. Serve as a sandwich on bread/rolls or as a salad.

Based on the Egg Salad recipe from the Moosewood Low-Fat Favorites cookbook.

My changes:
I used yogurt in place of mayonnaise. I thought about making my own mayo but just couldn't be bothered... heh :) Least I'm honest!
I added the capers. I also used sweet pickle in place of dill pickle.

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