Egg Salad Recipes

Two Egg Salad Recipes

Egg salad recipes are quick and easy. Here are two tasty egg salads that can be used for lunch or dinner.

It's important to eat a healthy salad at least once every day. There are many different kinds of salads to enjoy.

If you are eating salad as a main meal, ensure that your salad has sufficient protein.

The first of the two egg salad recipes contains beans and cheese and is therefore not suitable for those who are following a Paleolithic diet.

Egg salad recipes #1: ingredients

Here's an egg salad that many people seem to enjoy. Prepare the "salad" beans (see the comments below) and hard-boiled eggs in advance unless you prefer to eat them hot.

2 cups fresh baby spinach
1 tomato (diced)
1 ounce reduced fat feta cheese (crumbled or finely chopped)
1/3 cucumber (diced)
½ cup "salad" beans [see below]
1 tablespoon Annie's Naturals Organic Red Wine & Olive Oil Vinaigrette
3/4 tablespoon Bacos
4 hard-boiled egg whites (chopped)
freshly cracked black pepper to taste

Egg salad recipes #1: method

Using bagged greens for the base of salads is a bit more expensive, but much more convenient, than chopping your own. Many people find that if they buy the bags, they eat a healthy salad more often. Use whatever mixture of salad greens you like.

The most nutritious greens are spinach. We recommend eating 1 cup raw (or 1/2 cup steamed) daily. Baby leaf spinach is healthy and delicious uncooked in salads.

It's better to make your own dressing, but, if you do use a commercial one, please use one that has no added sweetener and is gluten-free like the one recommended here.

"Salad" beans are easy. Start with three different kinds of whatever beans you like, such as dark red kidney beans, pinto beans, and garbanzo beans. (Canned may be used but preferably no or low salt, and no added sugar.) Put the beans in a colander then rinse and drain. Mix thoroughly.

Use ½ cup for the recipe and store the rest in the refrigerator, in a covered container, to use for future salads. Use the egg whites to adjust the protein count; you are not necessarily restricted to egg whites only.

The food counts are listed as follows.

Total calories / grams of proteins / grams of carbs / grams of fat (grams of saturated facts, if any). Carbs listed are "net."

Approximate food counts: 422 / 30 / 35 / 18 (5)

As with all recipes, organic ingredients are a healthy choice. Use them whenever you can get them.

Enjoy!

Egg salad recipes #2: ingredients

4 organic or free-range hard-boiled eggs, chopped
3fl oz (75ml) of mayonnaise, preferably homemade
½ teaspoon of Dijon mustard
1 large celery stalk, sliced
6 scallions (spring onions/green onions) sliced
1/2 yellow or red capsicum (bell pepper/sweet pepper), deseeded and diced
1 crisp lettuce
good handful of watercress
good handful of cilantro (coriander)
freshly ground black pepper according to taste
sea salt according to taste

Use organic ingredients as far as possible.

Egg salad recipes #2: method

In a small bowl, combine the dressing of mayonnaise and the Dijon mustard.

In a larger bowl, toss the celery, bell pepper, spring onions, and the dressing. Season with sea salt and freshly ground black pepper according to taste. Check for seasoning and add more if required.

Serve the mixture on a bed of crisp shredded lettuce, watercress, and cilantro (coriander), with the chopped eggs scattered over the top.

Organic ingredients are a healthy choice; use organic ingredients whenever you can get them.

Enjoy!

Now that you have the egg salads, would you like some more free recipes? If so, visit the recipes section of our website.

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