Sometimes I think people don’t actually want to know what’s in their food. Ignorance is bliss, right? Not so much. When I put gas in my car, I like to know what the quality is. So call me crazy, but when it comes to food, it’s not entirely absurd that I’ve adapted the same thought process. I prefer to know what’s fueling my body.
Regular egg salad calls for relish. Welp, I hate to be the bearer of bad news, but relish contains high fructose corn syrup, preservatives [ Yellow No. 5 & Blue No. 1, to name a few ], & tons of chemicals with long, hideous names. In this skinny version of egg salad, I used finely chopped cornichons [ <<< obsessed w/ these little guys ] & fresh onion in place of nasty relish.
Another staple in egg salad is mayo. Instead substitute olive oil based mayo for the regular or reduced-fat kind. Another tip? Use four eggs, but eliminate two of the yolks.
This fabulous recipe below is the Nanz‘ [ my lovely grandmother ]. When we were little we’d beg her make this on rye bread. I modified her egg salad slightly: serving it open-faced, using Oasis 8-carb bread, & adding a bed of arugula. Enjoy!
+ The Nanz Delicious Egg Salad:
4 cage-free eggs
3 tablespoons of diced white onion
1 tablespoon of olive oil mayo
2 tablespoons of whole grain, seedy mustard
1 slice of bread [ my favorite is Oasis ]
1/2 handful of arugula
A sprinkle of pepper
A pinch of sea salt
Directions: hard boil four eggs [ check out how to boil eggs here ]. Dice cornichons & onions. After 12 minutes remove eggs & submerge them in cool water. Leave in water for a few minutes & then peel the shells off [ I like to use two full eggs + two egg whites ]. Add eggs to a big bowl. Throw in diced cornichons, onions, seedy mustard, & mayo. Toast one slice of bread [ per person ]. Using a kitchen masher or fork, press down on all ingredients until there’s small bits of egg. Add some arugula to each slice of toast. Put egg salad on top. Sprinkle pepper + sea salt to taste.
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7 replies to “An Egg Salad Makeover”
Awesome looking plate…love egg salad. I will use this recipe in my soon to open breakfast/lunch spot in Idaho
ummm, this looks amazing! I will definitely be adding this to my recipe collection!
Lauren! I found ya on here! Blog looks fantastic!! Finally got mine up and running would love to see what you think!!
You on BlogLovin”? Will try to follow you on there as well!
Lots of Love,
I will totally try it. Looks so good… 🙂
Hmmmm that sounds and looks super yummy!!
I love mayo, it’s the one thing I won’t give up but I try to limit it to tablespoons now.
I love egg salad (and potato salad!) and your recipe sounds great (not to mention it looks STUNNING). I’ve pinned it, and I’ll be looking for an opportunity to try it out!