Egg Salad

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I am an egg yolk advocate all the way.  Aside from the fact that they taste like a big Christmas present, they are the most nutrient rich part of the egg.  Just a few of the essential nutrients they provide are magnesium, calcium, iron and folate.  And don’t forget about the essential fatty acids they grace us with.  They contain great amounts of omega-3 and omega-6 fatty acids which are critical to brain and retinal function.  These omegas are also required in our bodies for healthy hair, reproduction, skin and injury recovery.  They are so incredibly important for our small children with regard to brain and nervous system development.  Without the yolks, eggs would be nothing.  Those whites owe the yolks, big time.

I know, I know, they raise cholesterol which causes heart disease, right?  WRONG!  Our body’s major carrier of cholesterol are LDL particles.  When those LDL particles are damaged (through toxins and deficient diets) is when we are at risk for heart disease.  Egg yolks are not the culprit.

Have I convinced you yet?  Please, eat the yolks 🙂

This egg salad is a hit in our home.  It is my perfect lunch piled on top of a piece of whole grain Ezekiel toast.  My neurotic, habitual self usually makes this on Mondays and we eat it throughout the week.  It is packed full of healthy fats and vitamins…and basically tastes like a deviled egg on steroids-healthy, wonderful steroids, that is…

Egg Salad

Ingredients:

1/4 Cup Mayonnaise

2 Tablespoons Greek Yogurt

1 1/2 Teaspoons Mustard

1/4 Teaspoon Onion Powder

1/8 Teaspoon Smoked Paprika

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

8 Hard-Boiled Eggs, chopped

1 Cup Fresh Spinach, chopped

2 Teaspoons Chopped Fresh Dill Weed

Directions:

Whisk together mayonnaise, yogurt, mustard, onion powder, paprika, salt and pepper until combined.  Stir in hard-boiled eggs and spinach and serve.

12 thoughts on “Egg Salad

    1. Heres a great method that my mom taught me years ago…just make sure the eggs are old enough, otherwise they can be difficult to peel

      In a saucepan, cover eggs with water by about 2 inches and salt the water liberally. Bring the eggs to a boil and once they start a firm boil set your timer and cook for five minutes. After five minutes remove from heat and run under cold water to stop the cooking. This method never fails!

  1. This sounds absolutely yummy, Missi. And I love egg salad too. Great recipe, and by the way I love the name “NourishedPeach.” Not sure where it came from, but love it and love you. Keep up the good work. Your doing great. xoxoxox

    1. Sis….thank you a million! im flattered…especially coming from an amazing cook like yourself! I thought Nourished Peach was appropriate…because im nourishing my own Georgia peach at home 🙂 xo

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