healthy mexican-style egg salad
Back when I was a teeny bopper, I lived in a town so small that I actually looked forward to going to Fresno for a few weeks each summer to visit my aunt and uncle. You see, besides acting as the home of my fabulously fun aunt, Fresno had Ross, Marshalls, and Safeway, while Atascadero had only K-Mart and Food-For-Less.
While visiting, my aunt would take me on bargain-shopping sprees at Marshalls and put me to work at my uncle’s doctor’s office. And every day around 11:30 a.m., it was time to order lunch from the deli around the corner. I could have any sandwich I wanted. It was incredible. It was decadent … to a twelve year-old whose limited world experience told her that eating a sandwich not prepared at home but rather prepared professionally at a deli was just plain fancy.
But I always chose an egg salad sandwich. Something about that deli’s egg salad was truly transcendent compared to a ho-hum turkey sandwich, and I wasn’t yet adventurous enough to appreciate an Italian sandwich. So, being a loyal gal (and a big fan of mushy foods), I stuck with the reliable egg salad.
While I still enjoy a good egg salad, it hasn’t been the same for me since discovering how much mayonnaise goes into it. And frankly, after about two bites, the standard egg-mayo mash-up is rather bland for my ever-so-slightly more refined adult taste. But eggs are cheap to buy and easy to boil, so I decided to fix up the standard egg salad a bit.
To make the egg salad a little more figure friendly for those of us who could easily eat it daily, I abandoned the glops of mayo, using Greek yogurt instead. The creamy, lush thickness of Greek yogurt actually made the egg salad seem richer, even though it was healthier. In other words, Mr. Mayo was not missed.
Because I also wanted to make the flavor more interesting and pronounced (and because I had leftover homemade pico de gallo sitting in the fridge, staring at me the past two days with sad puppy-dog eyes), I decided to add some Mexican flair. A bit of cumin, a healthy and heaping spoon of salsa, and a pinch or two of salt and pepper pepped this egg salad right up and gave it a slightly chunky texture. Topped with avocado slices lightly sprinkled with salt, I finally had an egg salad worth finishing.
Healthy Mexican-Style Egg Salad
Serves 2 (maybe 3 or 4 if you spread it on a sandwich with some lettuce)
Here’s what to do when you have a browning avocado half, about-to-expire Greek yogurt, leftover pico de gallo from burrito night, and handful of hard boiled eggs in the fridge. Of course, you can leave out all the fancy Mexican flair, and prepare a standard eggs-yogurt-salt-pepper version too.
4 eggs, hard boiled* and chilled
1/3 c. Greek yogurt
1/2 tsp. cumin
1/4 to 1/2 c. pico de gallo
salt and pepper to taste
sliced avocado to garnish
Chop eggs. In a medium bowl, mix eggs, yogurt, cumin, and 1/4 c. pico de gallo until egg yolks have broken up a bit and pico de gallo is evenly distributed. Add salt and pepper to taste. If desired, add more pico de gallo, but beware that it will thin out the egg salad.
Serve egg salad by itself, on a bed of lettuce, or on a slice of bread, and top with sliced avocado and an additional pinch of salt. Egg salad will keep for 3 to 5 days in a refrigerated, airtight container.
* How to Hard Boil Eggs
Place eggs in a pot. Pour water into pot until eggs are covered by one inch of water. Place pot on stove, and turn burner to medium-high heat. Bring water to boil. Once water is boiling, remove pan from heat, and allow eggs to cook in the hot water for 16 minutes. Drain water from pot, and cover eggs in ice water. Once eggs are cooled, dry them off, and store in fridge. Eggs will keep for one week in refrigerator.