Light Egg Salad
September 16, 2013
Originally, this post was supposed to be about a LCHF (low-carb-high-fat) bread I baked Saturday afternoon.
A bread packed with psyllium, flax seeds, shredded coconut and a bunch of other awesome+wholesome ingredients, 100% paleo and (supposedly) delicious.
I found the recipe on a cookbook I received a couple of weeks ago, and TBH my expectations were pretty high.
I meticulously followed the recipe verbatim. My first time trying my hands at a grain-free, gluten-free bread - there’s no room for improvisation.
I wish I could tell you what came out of the oven was worthy of a photo spread in Martha Stewart’s Living. Not so much. The taste was spot on, the texture OK, but it was deformed; NOT looking like a loaf of bread, not even a close relative.
You might say: “So what? It doesn't really matter as long as it tastes good.”
A fair point, but there was just no way I could take a decent picture of it.
I tried different angles, different lights, different composition, but I guess it would take a much more gifted photographer than me to save the day (or better yet, the loaf!)
Ultimately, I gave up.
Plan A failed, so I went with Plan B - Light Egg Salad.
Where’s the connection, you might ask? Let me explain. I like to eat my egg salad on an open-faced sandwich (i.e., on a slice of toasted bread).
And underneath a generous amount of egg salad you can’t really tell if the bread is good-looking or not. You hear me?
And turns out my monstrous LCHF bread was better toasted. Score!
My egg salad is simple and mayo-free. No only lighter but IMHO much better tasting. The secrets? Greek yogurt, good eggs and proper cooking technique.
Good eggs give you beautiful bright egg yolks, good cooking technique guarantees that you don’t get any ugly dark grey rings around the yolks, and with the Greek yogurt makes sure you won’t miss the mayo. A bit of thyme and there you have it. An awesomely tasting light egg salad. Trust.
Light Egg Salad Print this recipe!
Adapted from Super Natural Every Day
Serves 2 - 4
3 tablespoons Greek yogurt, plus more if needed
4 large free-range eggs
¼ teaspoon fine grain sea salt
pinch of ground black pepper
pinch of fresh thyme, plus more if needed
Put the eggs in medium saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 7 - 8 minutes.
When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.
In the meantime, in a medium bowl combine Greek yogurt, salt, pepper and thyme. Set aside.
Carefully peel the eggs. Put them in the Greek yogurt bowl and mash with a fork. Don’t over do it, the eggs should retain some of their texture.
If you want the egg salad to be more creamy, add more Greek yogurt, one tablespoon at a time.
One serving (assuming there’s just two of you) yields 159 calories, 11 grams of fat, 3 grams of carbs and 15 grams of protein.