I hate mayonnaise. Hate hate. And, truth be told, I really couldn’t care less about potato salad, chicken salad, or pasta salad; I’m much more of a salad traditionalist: just give me the lettuce, carrots, and cucumbers and I’m a totally happy camper. None of this faux-salad-really-100%-mayonnaise crap.
Except for egg salad. That’s really the only exception. I dig egg salad… to the point of barely being able to resist it when it’s on the table. And by “barely being able to resist”, let’s face it: we all know I really mean that I’m not able to resist it. Not even a little bit. Not even at all. (Anybody catch that 10 Things I Hate About You reference?)
Unfortunately, egg salad isn’t the best thing for you in the entire world. Yes, on the spectrum, it’s between a Big Mac and an apple and not between the Big Mac and whatever challenge Man vs. Food is doing this week, but that doesn’t make it particularly healthy. However, by making a few simple swaps (and by cutting out the yolks of the eggs), you’re able to cut calories and fat in this delicious rendition of a traditional egg salad.
- 12 eggs, hardboiled, peeled, cooled, and yolks removed
- 4 green onions, chopped
- 1/3 cup of reduced fat mayonnaise
- 2 1/2 tablespoons of yellow mustard
- 1/2 lemon, juiced
- salt, to taste
- freshly ground black pepper, to taste
- optional: paprika, dill, parsley
This one’s easy: combine all of the ingredients together in a bowl and mix until thoroughly incorporated. Serve immediately (I love to eat it on toast!) or refrigerate for up to 3-5 days.