By Mike Thayer
Egg salad, I used to eat a lot of egg salad sandwiches when I was in the military and stationed in Korea. The base Mess Hall there served up a warm egg salad sandwich, piled high on toast with a slice of American cheese. That and a huge cup of java with cream and sugar was breakfast for me on many a work day.
Egg salad is actually an excellent diet food, minus the toast of course...... And it's easy to prepare, especially if you know how to boil water.
This salad only contains about 3 grams of carbs and is an excellent change of pace breakfast, snack, lunch or dinner.
- 4 hard boiled eggs, peeled, chopped
- 1/4 cup mayonnaise
- 1 Tablespoon fresh, sweet red onion, minced (sweet Vidalia is a nice alternative)
- 1 teaspoon yellow mustard
- 1/2 teaspoon of your favorite seasoning salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- A generous pinch of green onion, chopped
- A splash of pickle juice
This isn't rocket science, in a small bowl, mix all ingredients together. The key here is to make this salad while the boiled eggs are still warm. Don't get me wrong, egg salad tastes great cold, but it's just that much better when it's warm!
Packing some great protein, this quick egg salad is fantastic all by itself, or you can slap it on a leaf of romaine lettuce. You can change things up by adding a slice of American cheese to it. Enjoy! And enjoy the fact that all ingredients together costs about $1 - a savings bonus!