Ask me what my favorite lunch is and I'll tell you it's an egg salad sandwich. The eggs should be perfectly boiled (no icky green yolks!) and still slightly warm.
Now, if there is something I hate about traditional egg salad, it's MAYO. I'm not a big fan of its taste when used in large quantities, nor do I care for all the fat it adds to a dish. I prefer using lowfat strained Greek yogurt with a teensy bit of light mayo to help bind everything together.
The key to the unctuous texture of this salad is the incorporation of the chopped, boiled eggs while they are still warm. Here's your chance to get those asbestos fingers you've always wanted!
If the yolks of your boiled eggs tend to resemble green, rubbery pencil erasers, read my post on the perfect boiled egg before starting your egg salad.
For egg salad nirvana, try it on a nice oat bread with some arugula and tomato.
Warm Egg Salad with Greek Yogurt
1/4 c lowfat strained Greek yogurt (like Oikos, Fage, Voskos, etc.)
1 Tbsp light mayo
2 Tbsp fresh chives, snipped
1 1/2 Tbsp celery, minced
1 tsp red wine vinegar
salt, pepper, Creole seasoning, and/or hot sauce
5 large boiled eggs, peeled and chopped while still warm (Use common sense. Don't burn your fingers!)
- Whisk the first five ingredients together in a medium mixing bowl.
- Season the mixture to taste with any combination of salt, pepper, Creole seasoning, and hot sauce.
- Gently stir in the warm, chopped eggs until combined.
- Taste and adjust seasonings.