Yes, you read that right! Egg Salad without the mayonnaise. TV Food Network's Ingrid Hoffmann, who wrote the cookbook Latin Comfort Food, stopped by Tonia's Kitchen to talk about her recipe for Egg Salad sans mayo. She told Tonia what it does have is plenty of delicious, healthful raw vegetables. Things like mushrooms and avocado, plus a little yogurt mixed with Dijon Mustard and Apple Cider Vinegar, along with capers. Try it out and see what leaving out the mayo can do!
Mushroom and Egg Salad
Egg salad reminds me of my childhood when my mom would
make egg or tuna salad sandwiches to take to the beach on Sundays. This is a
better-for-you version with half the eggs and the introduction of mushrooms. I
must say it is a very exciting salad. It keeps well in the fridge and travels
well to the office. Use romaine lettuce leaves to serve as a “taco.”
2 Tbsp cider vinegar
2 Tbsp Dijon mustard
1 Tbsp chopped fresh thyme
1/4 tsp pepper
1 (8-oz) package mushrooms, finely chopped (about21/2
cups)
1 medium white onion, finely chopped (1 cup)
4 large hard-cooked eggs, chopped
2 large celery ribs, finely chopped (1/2 cup)
1 Tbsp chopped freshflat-leaf parsley
1/4 tsp salt
Whisk together the vinegar, mustard, thyme, and pepper in
a large bowl. Add the mushrooms, onion, eggs, celery, parsley, and salt; toss
until well mixed.
Chica Tip
Serving
idea: Serve as an open-face tea sandwich on whole-wheat bread for the perfect
lunch, or spoon over endive leaves for a great party appetizer.
Choices/Exchanges
1
Nonstarchy Vegetable, ½ Fat
Basic Nutritional
Values
Calories 60
Calories
from Fat 20
Total Fat 2.5 g
Saturated
Fat 0.8 g
Trans
Fat 0.0 g
Cholesterol 95 mg
Sodium 210 mg
Potassium 200
mg
Total Carbohydrate 4 g
Dietary
Fiber 1 g
Sugars
2 g
Protein 5 g
Phosphorus 90 mg
