Monday, April 5, 2010
The Monday Recipe Blog
After Easter, many homes are being overrun with hard-boiled eggs. Whether they are used as centerpieces or other decorating objects or the kids had great success hunting Easter eggs, you may find yourself searching for a creative way to use hard-boiled eggs.
An old favorite after-Easter treat is Egg Salad, and it’s difficult to top Egg Salad on a sandwich. There are many ways to prepare Egg Salad, and the recipe below uses light mayonnaise and low-fat sour cream in an attempt to make the popular sandwich filling a little more healthy.
There are differing opinions on whether eggs are healthy, but most agree that, used in moderation, eggs are a good source of protein.
This recipe uses some tasty ingredients to spice up the old recipe a little.
Try it on a toasted whole-grain wheat roll with tomatoes and lettuce. It’s really, really good.
After-Easter Egg Salad
• 12 hard-cooked eggs, peeled and chopped
• 1/2 cup light mayonnaise
• 1/2 cup low-fat sour cream
• 1/4 teaspoon paprika
• 3 tablespoons Dijon mustard
• 2 tablespoons prepared horseradish (optional)
• 2 tablespoons chopped red onion
• 1/4 cup real bacon bits
• pepper to taste
In a medium bowl, stir together the eggs, light mayonnaise, low-fat sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with pepper to taste.
Serve immediately, or refrigerate until serving.
Serves 8. This Egg Salad has 179 calories per serving
Photo by Petr Kratochvil