This egg salad is much lighter on the amount of mayonnaise, making it lighter in calories and fat while still being big on taste. This way you get the nutrition of the full egg without extra additives–natural or not (which is often the case in commercial mayonnaise or salad dressing brands that contain added sugars.) This is good news if you have heart health issues, such as high cholesterol or high blood pressure, or struggle with your weight. I also opt for a more unadulterated canola mayonnaise (look for few ingredients and pure ones at that!) to keep to a whole food focus. Let me know how this lunch satisfies you–and meets your own health requirements!
Serves 5
Egg Salad Ingredients
10 large eggs
1/4 cup + 1/2 Tbsp canola mayonnaise
2 tsp Dijon mustard
3 Tbsp sweet onion or 2 Tbsp shallots, diced
1/4- 1/2 tsp paprika
salt and pepper to taste
Egg Salad Directions
- Place eggs in a saucepan and cover with cold water. Bring the water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for approximately 12 minutes.
- Drain the hot water and add very cold water to stop the cooking process. While the eggs are still cooling peel them one at a time, and transfer to a mixing bowl. Use the back of fork tongs to break the eggs into pieces.
- Stir the mayonnaise, mustard, and onion together and add to the eggs. Stir well to combine, and season with the paprika, salt, and pepper.
