MY FAVORITE EGG SALAD
Super simple…Plain Jane, no frills.
This is the egg salad that I keep in the fridge to wrap in lettuce leaves or to eat with a spoon out of a bowl. Nothing fancy. You probably have a favorite way of making yours…this is mine.
One secret that makes it super quick is to grate the eggs on a cheese grater. I use the large holes and in 5 or 6 swipes a boiled egg is reduced to shards that mix up quickly with whatever you put with it.
(The sweetener just gives a rounded taste – that yum factor – and makes savory things extra good!)
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9 large eggs, boiled, peeled
1/3 cup regular or reduced-fat mayo (my preference is regular…just ’cause)
2 tablespoons fat-free half & half or milk
1/2 teaspoon Splenda or sugar (brings out the salty flavors!)
1/8-1/4 teaspoon salt – to taste
1/8 teaspoon black pepper
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Shred or dice the eggs and, in a small bowl, combine with the mayo, half & half, Splenda, salt, and pepper. Cover and chill. This will become less ‘wet’ as it chills.
Makes approx five 1/2-cup servings.
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Per Serving: 186 Calories; 10 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 353 mg Sodium
