Easy Egg Salad

deiv3

June 2

Easy Egg Salad

Introduction: Revel in the simplicity and exquisite taste of our Easy Egg Salad, a delightful creation that transforms leftover hard-boiled eggs into a culinary masterpiece. Perfect for repurposing Easter holiday remnants, this recipe combines the creamy richness of hard-boiled eggs with a light and flavorful mayo-yogurt blend. Elevate your post-holiday dining experience with a dish that is not only easy to prepare but also satisfies the palate with each delicious bite.

Ingredients:

Hard-Boiled Eggs: 6
Light Kraft Mayo: 2 tablespoons
Non-Fat Plain or Greek Yogurt: 1/3 cup
Salt: 1/2 teaspoon
Garlic Powder: 1/4 teaspoon
Pepper: 1/4 teaspoon
Dill Weed: 1/4 teaspoon
Dijon Mustard: 1 teaspoon

Instructions:

1. Perfectly Boiling the Eggs:

Place the eggs in a large pot, covering them with water. Heat over medium heat until the water reaches a raging boil.
Add 1 teaspoon of distilled white vinegar and 1/2 teaspoon of salt to the water to prevent cracking and facilitate easier peeling.
Turn off the heat, gently place the eggs into the boiling water, cover, and let sit for 4 minutes. Remove from heat.

2. Cooling and Peeling the Eggs:

Transfer the eggs to a large bowl of ice-cold water to facilitate easy peeling.
Add additional ice cubes to maintain a cool temperature until the eggs have thoroughly cooled.
Pat the eggs dry with a paper towel and delicately peel them.

3. Preparing the Egg Salad Mixture:

Dice the peeled eggs into small, bite-sized pieces and place them in a small mixing bowl. Set aside.
In a separate small bowl, combine the remaining ingredients (mayo, yogurt, salt, garlic powder, pepper, dill weed, and Dijon mustard). Whisk until all ingredients are well incorporated.

4. Creating the Egg Salad:

Gently fold the mayo-yogurt mixture into the diced egg pieces. Optionally, add other ingredients as desired.
Sprinkle with parsley for an extra touch of freshness.

5. Serving and Storing:

Refrigerate the egg salad until ready to serve.
Serve on top of toast, inside a low-point tortilla, pita, or enjoy it by itself.

6. Nutritional Information:

Each serving size is 1/3 cup, making 5 servings in total.
With 0 Points® per serving, this egg salad is a guilt-free and satisfying option for those mindful of their dietary goals.

Conclusion: Our Gourmet Easy Egg Salad recipe not only breathes new life into leftover Easter eggs but also offers a harmonious blend of flavors and textures. Crafted with precision, this dish is a testament to simplicity meeting sophistication, providing a delightful option for any occasion. Whether served atop toast, tucked into a low-point tortilla, or relished on its own, this egg salad invites you to savor the joys of post-holiday culinary creativity. Indulge in a culinary experience that transcends mere simplicity, turning every leftover egg into a masterpiece on your plate.

Easy Egg Salad

This Easy Egg Salad is one of our favorite recipes to make with leftover hard boil eggs that we have after the Easter Holiday.

Ingredients

6 hard boiled eggs
2 Tbsp light Kraft mayo
1/3 cup non fat plain or Greek yogurt
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp dill weed
1 tsp Dijon mustard

Instructions

Directions:

Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
Place eggs into a large bowl of ice cold water. (The ice water makes them easy to peel. )
Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
Pat the eggs dry with a paper towel. Peel eggs.
Dice peeled eggs into small bite size pieces and place into a small mixing bowl. Set aside.
In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.
Fold in the mayo/yogurt mixture with the egg pieces. Add optional ingredients if desired.
Sprinkle with parsley if desired.
Refrigerate until ready to serve.
Serve this on top of toast, inside a low point tortilla, pita or by itself.