Homemade Egg Salad

It’s been a while since I’ve made one of my homemade creations and this one was based in necessity.  I had forgotten to pull anything out to thaw for dinner and I didn’t know what I was going to make, but I realized I had eggs, mayo, mustard and pickles so therefore I could make egg salad!

First I had to do a little research, I had to refresh myself on how to hard boil eggs, something I’m not sure I’ve ever done before to be honest, and then to find a simple recipe that I could adapt to what I had on hand.

Here is the recipe I used as my springboard – Chow Egg Salad and then made the following changes:

  • No celery – I don’t like it and I didn’t have any anyway.
  • Yellow mustard since I didn’t have any whole grain (and I’ve always had it with yellow anyway)
  • Chopped up dill pickles instead of relish
  • Salt, pepper and garlic powder to season

I only had 5 eggs instead of 6, but I figured it would still turn out mostly the same.  So first things first, I hard boiled the eggs.

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(Funny how the bright red coil looks purple in the picure).

I pulled the eggs out to cool when they were done and whipped up the sauce to go with it.  Pretty simple, just chopped up the pickles and then tossed in the mayo, mustard, salt, pepper and garlic powder.  I meant to add paprika and forgot, but may add that to the leftovers.

After the eggs had cooled for a while I set about peeling them, which didn’t go exact smoothly but I got it done.  Not sure it if was the eggs or maybe I cooked them wrong.  They were a little soft when I cut them up, so possible didn’t cook them long enough or let them cool long enough, but I was hungry man! Coming home from the gym is not the time to try to make something time intensive. Chopped up the eggs and tossed them in the sauce and TADA!

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Based on how much I used to make my first sandwich this will end up being about 3 servings worth.

According to MyFitnessPal this recipe is about 300 calories per serving.  Of course all of the calories are from the eggs and mayo.  The yellow mustard has like 5 calories and the pickles have none. Here’s the layout.

293 Cals – 1 gm carb – 27 gm fat (only 6 grams saturated fat) – 12 gm Protein – 440 mg Sodium

High fat as you would expect, but a lot of it is “good” fat.  You can cut a lot of sodium by leaving out the pickles, but I really like them.

Verdict: This turned out well, the sauce was thin and messy because I didn’t let it sit in the fridge before I served it.  The eggs may have been ever so slightly undercooked but still turned out well. Had good flavor, but of course if you like things like onions and celery those are good additions.

Doesn’t this look good?

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  • About Me

    I am a recent graduate in Food Science (NC State, 2009) and I work for a major food manufacturing company. I love food, but I can no longer eat anything that crosses my path. About 24 months ago I begin a serious struggle to get my obesity under control and reduce my chances of developing Type II diabetes. Since September of '09 I have lost 50 pounds and I still have a long ways to go. I've started eating better and exercising more, including taking up running.