I don't know if egg salad is popular in your area, but here in the Midwest it's always been a favorite amongst the lunch crowd. I grew up eating it and loving it.
In the past when I'd need a fast lunch that I knew everyone would like, I'd always whip up a batch of egg salad. Sam could eat a pound of the stuff. The truth is I could too!
I came up with this much healthier version with a major scale-down in the calorie department. At 55 calories per serving and no crappy add-ins, this budget lunch suddenly became a healthy addition to our menu!
55 Calorie Egg Salad
4 hard-boiled eggs (method here)
1 T. Kraft Olive Oil Mayo
1 T. yellow mustard
salt/pepper to taste
1. Peel the eggs and cut in half. Remove the yolk from 3 of the eggs, keeping one whole egg and 3 egg whites. Cut the eggs into tiny pieces.
2. In a small bowl, mix together the buttermilk ranch, mayo, mustard and seasonings with a whisk until creamy.
3. Pour the sauce over the eggs and mix.
**I save the unused yolks to make a full-fat egg salad for the boys. I serve it on whole wheat bread
makes 4 (1/4 c.) servings. 55 calories per serving (without bread)
And here's another use for the buttermilk ranch recipe. Season 4 bone-in chicken breast (skin removed) and then spread each with 1/8 c. of buttermilk ranch. Cover with foil and bake at 375 degrees for 45 minutes or until juices run clear.
Isn't it great when you can find multiple uses for a recipe? I love that!
Things that are making me smile this week:
-Rich has the entire week off next week for vacation. We have no big plans, just decide as we go. I love that!
-My Facebook page is really up and running and I'm having a lot of fun with it. I post extra recipes, pictures, news and fun stuff (more of a live extension of this page). I hope you'll join me too!
-Sam's marching in a couple of July 4th parades next week for the very first time. It's his first real "highschool" event. So fun!
What's making you smile today?