Slow-Down Saturday Egg Salad

Eggs are probably the number one staple in my house. You will rarely see my fridge without eggs. There are just so many uses for them and at the same time provide healthy nutrients like protein and many vitamins and minerals. I know what you're thinking... what about the cholesterol? If you purchase local, farm fresh eggs that are from range-free chickens they will actually have 34% less cholesterol than eggs from factory-confined, worn out, sickly hens. There! (Read more on the benefits of farm fresh eggs here and here.)

So what does the Wholesome Bits family like for lunch on this cloudy, cooler spring Saturday?

Egg salad.

Egg salad makes everyone happy and full.

Here is my simple, go-to recipe. Easy, quick and healthy.

Wholesome Egg Salad

7 farm fresh eggs

2 tablespoons non-fat, plain Greek yogurt

1 heaping tablespoon of low-fat mayonnaise

1 (to 1 1/2) teaspoons of Dijon mustard

salt & pepper to taste

chopped chives, optional

Directions:

1. Put all eggs into a pan with cold water just covering the tops of the eggs. Bring to a boil. Once it reaches the boiling stage, turn down to simmer (where eggs are just barely rumbling) and set timer for 12 minutes. When done, rinse with cold water for a few minutes, then de-shell.

2. Take 3 of the yolks and place in small bowl for later. Chop the rest of the egg whites and yolks and place in medium bowl.

3. To the yolks, add yogurt, mayo, and Dijon and mix until smooth (may have some small clumps). Add to chopped eggs.

4. Salt and pepper to taste. Add chives if desired.

I always love egg salad with baby spinach with it somewhere... either plopped on top of the spinach or as an open-faced sandwich with pumpernickel bread and the spinach in the middle. Yum!