An Egg Salad Makeover

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:

Serves 2-3

4 cage-free eggs

8-10 cornichons

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.