It was egg salad that made me fall in love with hard-boiled eggs.
Sure, I loved dyeing Easter eggs, but eating them?
When I finally tried an egg salad sandwich for the first time, I fell in love.
Now they’re a favorite for me: a deli-counter go-to and a day-after-Easter indulgence to look forward to.
Combining multiple eggs, salt and mayo on the aforementioned crusty bread is rich in calories.
That’s why I enjoyed working on a story about making healthier egg salad inEatingWellMagazine’s March/April issue.
Using a few simple techniques, we slimmed down egg salad without sacrificing any of its flavor.
Every 4 yolks you don’t use saves you 2 grams of saturated fat and 59 calories per serving.
Serve on pumpernickel toast or a bed of lettuce.
