It's been a while since my last recipe post. Although our kitchen is 95% done (horray!), we are still working hard on our house, so I have not done anything super exciting in the kitchen yet. The nice thing about our kitchen being done though is that we can now eat at home...ahhh...sigh of relief. :) However, because we have been so insanely busy, I have been creating super easy and healthy meals for us at home. Nothing yet has been *fabulous* enough to share, until I made egg salad last night for us. With these 100 degree days, I have been wanting cool and light meals. I love egg salad, but don't eat it that often as I don't like when it's loaded with mayo. I thought a perfect, cool, light dinner last night would be to fix up some egg salad sandwiches. I got the recipe off allrecipes.com, but I changed it, so this is my version below:
2 T. low-fat mayo
2 T. prepared Dijon-style mustard (I only had honey mustard on hand, and it worked great)
1 t. paprika
1 t. prepared dried onion/herb mix (if you have this on hand)
salt and pepper to taste
1. Place eggs in a saucepan and cover with cool water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove hot water and add cold water to the eggs. Remove water after eggs are cooled, then peel and chop.
2. In a large bowl, combine the eggs, mayo, mustard, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.
I served this as a sandwich on toasted whole wheat sandwich thins, as sides we had fresh pineapple, a spinach salad with crasians and cashews, and baked chips with salsa. Delicious summer meal.