This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.
"On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar."
-Thomas Jefferson, Virginia Farmer
Yes, you can eat egg salad. The variations I will leave up to you. My brother loves Heinz India Relish and I like capers. I will also say that I have tried this recipe both with the reduced-fat mayonnaise and the non-fat and it makes little difference in flavor.
It appears that people with elevated cholesterol levels are able to have their eggs and eat them, too!
Dr. Frank Hu from the Harvard School of Public Health published a study of over 100,000 people who reported their egg consumption (April 1999 issue of the Journal of the American Medical Association). Because the study's participants were also a part of the Nurse’s Health Study and the Health Professional's Follow-up Study, he was able to compare their egg consumption with their health data.
He found that intakes of up to 1 egg daily did not cause an increase in the risk of heart disease or stroke. This doesn't mean that control of total dietary cholesterol should be abandoned altogether. It just means that this one study found that eggs alone did not have an impact on this group's risk.
This raises the question of whether other components in eggs render its cholesterol less harmful than the cholesterol found in other foods. As usual, more research needs to be conducted on this subject.
Servings = 4 | Serving size =1/2 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
Egg salad will keep well for 48 hours if kept refrigerated.
|1/2 cup||celery (diced)|
|1/2 cup||sweet gherkin pickle (diced)|
|3 Tbsp||reduced-fat mayonnaise|
|fresh ground black pepper|
Place 3 quarts water in a medium sized pot over high heat.
When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and place in cold water. After about 2 minutes the eggs will be easy to peel.
Slice the cooked eggs in half and throw away four of the yolks.
Coarsely chop the cooked egg whites. Add them to a mixing bowl with four egg yolks and the diced celery, diced pickle, mayonnaise, pepper and salt.
Fold together gently and chill at least one hour. Serve.
Egg Salad | Low
Sodium Version - Curry powder and cashews
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Serving size = 1/2 cup
Servings = 4
Amount Per Serving
|Calories 143||Calories from Fat 75|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 0g||2%|
|Vitamin A 9%||Vitamin C 1%|
|Calcium 4%||Iron 3%|
|Vitamin K 22 mcg||Potassium 186 mg|
|Magnesium 11 mg|